In my first book, The Simply Vegan Cookbook, I made a walnut parmesan. In this book, I wanted to create a nut-free version that also packs a nutrient punch, so I turned to the good ole hemp seed. I like to have this condiment handy in the refrigerator to use on pizza and pasta at the ready!
Add the hemp seeds, nutritional yeast, and salt to a high-speed blender or food processor. Blend on low speed for 30 seconds, scraping down the sides if needed. Add the maple syrup, ½ teaspoon at a time, pulsing the mixture until well combined. Store in a sealed container in the refrigerator for up to 1 week.