Vegan Parmesan

Vegan Parmesan

This recipe was inspired by Sarah Kramer’s recipe in 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.


⅛ cup sesame seeds
⅛ cup hemp seeds
⅛ cup nutritional yeast
¼ 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.

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