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This homemade vegan parmesan is nutty, savory, and cheesy thanks to a handful of easy to find ingredients. Lemon zest brightens it up while nutritional yeast adds a cheesy, umami quality without any added dairy. Sprinkle it over any dish that could use a cheesy flavor boost!

When I first adopted a vegan diet I was making a lot of my own condiments, milks, and cheese to save money. I loved experimenting and seeing what worked and what didn’t. One of the first recipes I developed was my trusty vegan parmesan because cheese has been a favorite as far back as I can remember. I knew it needed to tick a lot of flavor boxes to be a worthy stand-in for its dairy counterpart. I ended up coming up with my own blend that is nutty, savory, cheesy, and has a touch of sharpness thanks to lemon zest. I highly recommend whipping up a batch and sprinkling it over anything that could use a savory boost!

Vegan Parmesan Ingredients

Blanched Almonds or Almond Meal — you can use either here! If you’re going with blanched almonds, use a heaped 1/2 cup. If you’re using almond meal, use 6 tablespoons.
Hemp Seeds — I love adding some hemp seeds for extra nutrition and nuttiness. If you don’t have any, sub in more almonds/almond meal.
Nutritional Yeast — this adds the savory, cheesy flavor.
Garlic Powder — I found that I really love just a touch of garlic powder in the mix. It adds another layer of savory flavor.
Lemon Zest — brightens everything up and adds a subtle tang.
Salt — seasons and balances all of the flavors.

Ways to Enjoy Your Vegan Parmesan

Honestly, the sky is the limit when it comes to ways to enjoy this lovely condiment. Here are a few of my absolute favorite ways to enjoy this vegan parmesan:

Sprinkled atop your avocado toast (my favorite combo right now is avocado, olives, fresh sage, & vegan parm…definitely pizza vibes!)
Sprinkled over a kale salad massaged with lemon juice & avocado
As a popcorn topper
Sprinkled over pasta along with some fresh herbs
Sprinkled over simple roasted veggies for an easy pop of flavor.

Homemade Vegan Parmesan

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Author: Courtney West
Total Time: 5 minutes
Yield: 3/4 cup 1x
Diet: Vegan

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Description

Ingredients

Units Scale

heaped 1/2 cup blanched almonds, or 6 tablespoons almond meal
2 tablespoons hemp seeds
5 tablespoons nutritional yeast
1/4 teaspoon sea salt
1/8 teaspoon garlic powder
1 small lemon, zested

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Instructions

Combine the almonds, hemp seeds, nutritional yeast, salt, garlic powder, and lemon zest in a food processor or blender. Process until fine. Taste and add more salt if necessary.

Store your vegan parm in an airtight container in the fridge and use within a week for the best flavor.

Notes

More almonds or sunflower seeds can be used in place of the hemp seeds.
Add a pinch of smoked paprika for a subtle smokey flavor.

Prep Time: 5 minutes
Category: condiment

Miso Braised Carrots & Leeks with Cilantro Cardamom Basmati (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Spring carrots and leeks are braised in a miso flavored broth then served over a bed of cilantro cardamom basmati rice. This vegan and gluten free side dish is a fun and flavorful way to enjoy carrots and leeks!

So I took a bit of a break from the blog. Originally it started as a brief one to allow me time to fuel up on some inspiration. Then I decided to finally make the jump over to a real website instead of using this blogger platform. I figured I would wait to do a post until I could do it one the new website because it would be the perfect unveiling. But, everything didn’t transfer over smoothly. Of course. For the past several weeks I’ve had to re-format all 288 posts one at a time. ONE. AT. A. TIME. I’m currently in the summer of 2013 with 2 years of posts left to go.

I decided to take the break the universe was offering since I had so much on my plate at the time. I was trying to finish up my health coaching certification (which I did!!), keep up with my 200 hour yoga teacher certification, and work my job. Now that I’m done with my health coaching certification and nearly done with my yoga teacher training (!!) my time has been more flexible. A couple of weekends ago I had Saturday morning off so I was able to make it to the farmers market. After downing an acai bowl from Ripe Cuisine, I went to load up on some spring produce. The carrots and leeks I purchased from Gundermann Acres Farm were so beautiful that I immediately made plans for a blog post.

After feeling burned out and uninspired for weeks, all it took was a trip to the farmers market to give me back my creative spark. And I have to admit that the carrot and walnut doughnut from Ripe Cuisine helped out a lot, too 🙂

As I drove home from the market with my windows down, cool air ebbing and flowing through them, I started to formulate a plan for a post. Since roasting seems a bit harsh for spring veggies, I went with a nice braise in a miso broth. I’ve developed a bit of a soy sensitivity so finding a chickpea miso at Whole Foods recently was life changing! It’s become my favorite ingredient at the moment so I’ve been using it every way I can. It’s adds a subtle sweet earthiness to the veggies that is quite delicious. To add a bit of contrast I served the veggies over a bed of basmati flavored with cardamom, lemon, and cilantro. Mmmmmmm. Wishing I sill had some leftovers…

Miso Braised Carrots & Leeks with Cilantro Cardamom Rice

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Author: Courtney West
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Ingredients

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for the braised carrots & leeks

1 bunch of carrots
2 leeks (just the white and light green portion)
1 heaped tbsp coconut oil
1 tbsp miso paste
1 cup vegetable broth
pinch of sea salt
pinch of pepper

for the cilantro cardamom basmati rice:

3/4 cup uncooked white basmati rice
1 1/4 cups of water (plus a bit more if needed)
1/2 tbsp coconut oil
5 smashed green cardamom pods
juice of 1/2 a lemon
3 tbsp minced cilantro
pinch of sea salt

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Instructions

Make the rice: combine the rice, water, coconut oil, and cardamom pods in a pot. Heat over high until it just starts to boil. Reduce the heat to a low simmer, stir it a couple of times, then cover and cook for 15 minutes. If the rice looks a bit dry towards the end of the cooking time, add up to 1/4 cup more water. Remove the rice from the heat, leaving the top on it so it can steam.

While the rice is cooking, make the veggies. Heat the coconut oil in a large pan over medium heat. Mix the broth and miso together in a small bowl and set aside. Add the carrots and leeks in a single layer and sear for 2 minutes. Flip and sear on the other side for 1-2 more minutes. Add the miso broth mixture to the pan, sprinkle with a bit of salt and pepper, and reduce the heat to low. Partially cover the pan and braise the carrots and leeks 15-20 minutes until tender.

Put everything together: remove the cardamom pods from the rice and discard. Add the lemon juice, cilantro, and pinch of salt to the rice and mix to combine. Make a bed of rice on a serving platter or plate and arrange the carrots and leeks over the top of it. Spoon any of the leftover miso broth over the veggies and garnish with additional cilantro if you prefer.

Notes

Leave the root ends intact on the leeks so that they will stay together while braising.
If you already have some cooked rice on hand, you can sub in 2 cups.
The leeks will braise quicker than the carrots so make sure to check them a couple of times towards the end of the cooking time to make sure they don’t burn

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: side