From cultured cashew cream cheese, to baked almond feta, to vegan ricotta, I’ve showcased several dairy-free ‘cheeze’ options on my website before. However, the only thing that all of them have in common is the use of nuts for a creamy and rich texture. No longer! I created this hemp parmesan so that I could give my readers a nut-free vegan parmesan cheese option.
I haven’t always loved the nondairy cheese recipes I tried to make using sunflower seeds or the like. So you have my word that I’m sharing this hemp parmesan because I truly enjoy it. In addition to being raw and vegan, this recipe is nut-free, oil-free, paleo, and full of heart-healthy nutrients. It comes together with just three ingredients: hemp seeds, nutritional yeast (to add savory flavor), and sea salt. Hemp seeds have such a naturally buttery texture that hemp parmesan *almost* melts in your mouth the same way that non-vegan parmesan would, which is not something that can be said for cashew- or almond-based vegan parmesan recipes.
All you have to do is blitz the ingredients together in your blender or food process until powdery and you’re left with nut-free vegan parmesan that’s great on pizza, pasta, garlic knots, or anywhere else you’d normally sprinkle parmesan cheese for a pop of seasoning. Enjoy!
Vegan Hemp Parmesan (Nut-free)
- In a blender or food processor, combine all ingredients. Pulse the blender about 15-20 times, scraping down the sides if needed, just until the hemp seeds taken on a slightly powdery texture and are well-combined with the nutritional yeast.
- Leftovers keep for at least a week in an airtight container in the refrigerator.
No blender or food processor? Because hemp seeds are already so granular, you can easily make this recipe by grinding them slightly smaller (possibly in batches) in a spice grinder or coffee grinder. If you have neither of those implements either, you can toss the hemp seeds with a very light coating of oil, and then stir in the nutritional yeast and salt (the oil helps everything stick together). The texture won't be as buttery but you can still get the flavor this way.
Yes, this hemp parmesan does take on a very slightly green color from the hemp seeds. This is normal.
Other “cheesy” recipes from my website: