Fridge-Free Vegan Parmesan Sprinkle

By Hayley Tia

Opting to go plant-based can come with its challenges but this plant-based alternative to parmesan rivals that punch of cheesy goodness required for our Boatyard Bolognese. It is also packed with nutrients, a complete cinch to make, and can be stored for weeks out of the fridge- it is the perfect addition to any boat galley.

Ingredients

4 tablespoons hemp seeds

2 tablespoons nutritional yeast

2 teaspoons flaxseed meal

1 teaspoon sea salt

1/2 teaspoon cracked pepper

2 teaspoons onion powder

3 teaspoons garlic powder

2 teaspoons Italian herbs

Instructions

1. Combine all ingredients into a small bench-top blender/ or spice grinder and pulse for 10-15 seconds.

2. Once well combined and milled to a medium crumbled texture. Store in an air-tight container in your pantry.

Makes approximately 1/2 cup

We use this to top pasta when a certain level of cheesiness is required, but it also goes lovely as a topper to breakfast cook-ups, veggie bakes or warm Mediterranean salads.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram

@sv_chasingeden