Plant-Based “Parmesan” Replacement

This recipe is super easy and it tastes delicious! I like to add it on top of salads, pasta, rice, and well… pretty much anything!

It’s not exactly “cheesy” tasting, but it carries it’s own flavor and it adds a bit of texture or crunch to other dishes.

You don’t need to add the chili flakes, you can simply make it with the salt, hemp and nutritional yeast. However, I like to make mine a bit more spicy, so I like to add the chili flakes or better yet, Chilean Merquén - or even a little oven roasted garlic to the mixture to brighten it up with the sesame seed.

INGRIDENTS

·       1/2 cup hemp seeds

·       2 tablespoons nutritional yeast (or to taste)

·       1/2 teaspoon salt (or to taste)

·       1 teaspoon sesame seeds

·       1/2 teaspoon of chili powder or flakes (optional) or add Chilean Merquén - to taste

INSTRUCTIONS

1.     In a blender or food processor, combine the hemp, nutritional yeast and salt.  Pulse the blender a few times to make the mixture a crumbly texture. Careful not to over blend or it will turn into hemp butter! Remove after blending

2.     Add the sesame seeds and chili powder / flakes or merquén to the mixture. Stir with a fork, whisking the powder and seeds into the ground up hemp-nutritional yeast mixture.

3.     Keep the leftovers in an airtight container in the refrigerator. This will last approximately one week in the fridge, if you don’t eat it first!