Homemade Vegan Parmesan
vegan and nut free!
Prep Time: 00:05
Cook Time: 00:00
1 cup raw pumpkin seeds (not roasted with salt)
1/2 tsp salt - or to taste
1/2 tsp garlic powder - or to taste
1/2 cup shelled hemp seeds
3 tbs nutritional yeast
1Mix all ingredients together in a blender or food processor and blend until desired consistency is reached. You want it to be slightly powdery, but I like it slightly chunky. Just make sure to get all the pumpkin seeds ground up.
Can be stored in an air-tight container in the refrigerator for up to two weeks.
Do you have questions or need help embedding recipes? Contact us at firstname.lastname@example.org
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.