vegan | gluten-free | nut-free | quick | easy | 15 minutes or less | year-roundPREP TIME: 5 minutes | TOTAL TIME: 5 minutes Yields ½ cup (80 g)
Prep Time5 minutesmins
Cook Time0 minutesmins
Total Time5 minutesmins
Course: Topping
Cuisine: Italian, vegan
Keyword: hemp hearts, parmesan, vegan
Servings: 8
Calories:
Equipment
high speed blender such as Vitamix
Ingredients
½cuphemp seeds60 g
2tablespoonsnutritional yeast10 g
½teaspoonsea salt
1teaspoonmaple syrup
Instructions
Add the hemp seeds, nutritional yeast, and salt to a high-speed blender or food processor. Blend on low speed for 30 seconds, scraping down the sides if needed. Add the maple syrup, ½ teaspoon at a time, pulsing the mixture until well combined.
Store in a sealed container in the refrigerator for up to 1 week.
Notes
Author’s notes: In my first book, The Simply Vegan Cookbook, I made a walnut parmesan. In this book, I wanted to create a nut-free version that also packs a nutrient punch, so I turned to the good ole hemp seed. I like to have this condiment handy inthe refrigerator to use on pizza and pasta at the ready!Tip: You can use agave as a substitute if you don’t have maple syrup on hand—or even organic cane sugar if you’re really in a pinch.