Vegan Sunflower Seed Parmesan Cheese
Umami, slightly nutty, and deliciously cheesy — our vegan sunflower seed parmesan cheese is the perfect topping! Add on top of pasta, pizza, popcorn, and more. Made in 5 minutes.
Ingredients
- 1 cup sunflower seeds 140 g
- 2 tbsp hemp seeds
- ½ cup nutritional yeast 30 g
- Pinch of salt
- 1 tsp lemon zest
- ½ tsp garlic powder
Instructions
- Place the sunflower seeds into a skillet over medium heat and lightly toast for 2-3 minutes, until slightly golden. Move them with a wooden spoon to toast evenly.
- Place in a bowl and let cool completely.
- Transfer into a blender or food processor with the rest of the ingredients and process to get a coarse powder.
- If in a blender, only blend for 1-2 seconds at a time! In the food processor, pulse a few times and scrape down the sides! If you blend too much, you’ll get sunflower butter.
Notes
- Add on top of pasta, pizza, popcorn, and more!
- Sunflower seed parmesan can be stored in the fridge for a couple of weeks.
- Adjust seasonings as needed.
Nutrition
Calories: 260kcal | Carbohydrates: 12g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Sodium: 1967mg | Fiber: 7g | Sugar: 1g