Vegan Hemp Parmesan Cheese (Nut-Free)

5 from 5 votes

This vegan hemp parmesan cheese recipe with salty, tangy, umami flavors is nut-free, dairy-free, and 5-ingredient easy.

Prep Time5

Cook Time30

Total Time35

Course: Condiment

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 77kcal

Preheat the oven to 325 F (160 C).
In a shallow baking dish, mix the miso paste, lemon juice, oregano, and salt.
Mix in the hemp seeds and spread the mixture across the bottom of the dish.
Bake for 15 minutes and then toss the mixture, breaking up any clumps that form. Bake for another 15 minutes, or until lightly browned.
Remove the parmesan from the baking dish and toss it a bit to separate it. It will dry and get a bit firmer as it cools.
Stove in an airtight container in the fridge. It will last several months (I’m serious).

Makes 1 cup. Nutrition is based on 1 tablespoon per serving.
Because they have a mellow flavor, hemp seeds make the best parmesan (in our opinion). If you need another nut-free substitute, consider flax or chia seeds.
Be sure to check the hemp parmesan often. Toss it as many times as you like. Ovens can be fickle and fussy, so adjust as you see fit.
Hemp seeds are non-psychoactive, so if you are looking for a consumable with 'properties, these aren't them. Any high you get is just from the flavor and joy of eating.
This recipe is adapted from the book, Salad Samurai by Terry Hope Romero.