This Vegan Parmesan recipe was inspired by Sarah Kramer’s recipe in Vegan a Go-Go. It adds a lovely umami flavour to finish off many different dishes, including Kale and Navy Bean Soup, Pumpkin Pasta with Sautéed Garlic Mushrooms and Pasta with Slow Simmered Marinara Sauce. I have added hemp seeds to the recipe, for a delicious boost of omega 3 goodness.
1/8 cup sesame seeds
1/8 cup hemp seeds
1/8 cup nutritional yeast
1/4 tsp sea salt
Combine all ingredients in a spice grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be stored in a sealed container in the fridge for several weeks.