Okay, food lovers, let's talk about a kitchen staple that's about to become your new best friend: Vegan Parmesan! But not just any vegan parm, oh no. We're diving into the world of nut-free deliciousness using the humble sunflower seed.
I get it, driving tests are stressful (and yes, YouTube can be a black hole of mock driving vids), but even amidst the chaos of real life, we all deserve amazing food, right? That's where this recipe comes in! Forget boring meals – this vegan parm is your secret weapon to transform ANYTHING into a flavor explosion.
Honestly, this stuff is so good, I often find myself snacking on it straight from the jar before it even hits a plate. It's that addictive!
Why You'll Love This Sunflower Seed Parmesan
- Quick & Easy: A few minutes of prep and you’re well on your way to golden cheesy goodness
- Affordable: No pricey nuts here! We're using budget-friendly sunflower seeds.
- Allergy-Friendly: Nut-free, gluten-free (with the right miso), it’s a win for everyone.
- Versatile: Sprinkle it on pasta, salads, soups, toasties—anywhere your heart desires!
- Ridiculously Tasty: A perfect balance of salty, savory, and a hint of sweet.
Let’s break down the ingredients:
- Sunflower Seeds: The star of the show, packed with goodness and super affordable. No pre-roasting needed!
- Maple Syrup: Just a touch of sweetness to balance the saltiness and amp up the flavor.
- Olive Oil: This adds great texture, don’t skip it. If you absolutely must, try a flax seed and water mix to bind it (1tbsp flax to 1tbsp water)
- Italian Herbs: A little herbaceous touch for that classic parmesan vibe.
- Miso Paste: The umami bomb! White miso is mild and perfect, or try chickpea/rice based miso for a gluten-free version
- Nutritional Yeast: The secret to the cheese-like flavor we all know and love.
Get Ready to Get Cooking
- Mix all the ingredients together in a bowl, ensuring everything is well coated. A flexible spatula works wonders here.
- Spread it all on a lined baking sheet. Go for a thin layer, edges can burn easily so make sure they are not too scraggly.
- Bake until dry and slightly darker, but not burnt. This should take around 30 minutes, but keep an eye on it.
- Once cooled, prepare yourself for a flavor sensation! You can grind some, leave some whole – it’s up to you! I like to keep some seeds whole for texture.
Pro Tip: Keep a separate stash of the whole seeds for snacking… if you can resist eating it all at once!
Sprinkle, grind, and enjoy! You will be amazed at how something so simple can have so much flavor. Use it to boost any dish that needs a little zing!
Sunshine Seed Vegan Parmesan
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Makes: 22 tablespoons
Ingredients
- 32g White (Shiro) miso paste
- 15ml Olive oil
- 7ml Maple Syrup
- 2 tsp Italian dried herbs
- 10g Nutritional yeast
- 120g Hulled sunflower seeds
Instructions
- Preheat your oven to 100°C (210°F). Line a baking tray with paper. If you have a fan oven reduce by 20°C (70°F)
- In a bowl, combine miso, olive oil, maple syrup, herbs, and nutritional yeast. Mix well.
- Add the sunflower seeds and rub them into the wet mix until fully coated
- Spread onto the prepared baking sheet in a thin, even layer. Tidy up the edges to stop them burning.
- Bake for 25-35 minutes, or until dry and slightly darker. Cool completely.
- Grind some to a powder, leave some seeds whole for variety. Store in an air tight container for 2-3 weeks.
Notes
- Miso: Use a gluten-free option if needed – made with chickpeas, rice, millet, amaranth, or quinoa.
So there you have it! A super simple recipe with amazing flavour. Get in the kitchen and make some magic!