Vegan Parmesan

Welcome to the new site! This is the first official post here. While I’m not yet done with all of the bits and bobs, I figured enough was done for me to finally share it with the world. Though my blogger platform served me for many years (5 to be exact), it was time to move on to a more professional and streamlined site. Hopefully you like the new look so far 🙂

I figured I would start a little “back to basics” series of posts here on the blog focused on my homemade vegan basics. I’ve been trying to make what I can at home to not only control the ingredients, but to save money. And, to be honest, it feels incredibly rewarding when I make things with my own two hands. I figured I would start with vegan parm because it is one of my absolute favorite things to have on hand to instantly add a lovely savory flavor to anything.

Not only is this vegan parm animal friendly, it’s healthier for you, too! Nutritional yeast, affectionately called “nooch” by many vegans, is a nutritional powerhouse. It is a great source of amino acids, is a complete protein source, and is full of B vitamins like thiamin & riboflavin. Hemp seeds seeds are also a complete protein in addition to containing the essential fatty acids omega-3 and omega-6 which are a great source of energy. They are also a good source of dietary fiber, vitamins, and trace minerals. So basically, you don’t have to feel bad about piling this stuff on your food like you would with conventional parm. Huzzah!

–Serving Ideas–

+ sprinkled atop your avocado toast (my favorite combo right now is avocado, olives, fresh sage, & vegan parm…it is reminiscent of pizza!)
+ sprinkled over a kale salad massaged with lemon juice & avocado
+ sprinkled over simple roasted or steamed veggies
+ sprinkled over pasta

Vegan Parmesan

heaped 1/2 cup sliced, blanched almonds
2 tbsp hemp seeds
5 tbsp nutritional yeast
1/4 tsp sea salt
1/8 tsp granulated garlic (leave out if allergic/sensitive)
zest of 1 lemon

Combine all ingredients in a food processor or blender and process until fine. Taste and adjust with more salt if necessary. Store your vegan parm in an airtight container in the fridge. Makes about 1 cup.