How to make Vegan Parmesan Cheese. Use Cashews, Pecans or Pepitas to make Dairy-free Parmesan cheese. Nut-free Option Vegan Parmesan Recipe. Jump to Recipe
Vegan Parmesan can be easily made with nutritional yeast, nuts or seeds of choice, a bit of seasoning, salt and garlic. Depending on the nut or seed used, you will need a bit more seasoning or salt. Taste and adjust and store in an airtight container for a month or 2.
I add some breadcrumbs for texture in some batches. Use more of the nuts instead to keep it gluten-free. Use it in Pastas, Bowls, risotto and more.
Vegan Parmesan Recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
How to make Vegan Parmesan Cheese. Use Cashews, Pecans or Pepitas to make Dairy-free Parmesan cheese. Nut-free Vegan Parmesan Recipe.
Course: how to
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 50 kcal
Ingredients
- 1/4 cup Pepitas (pumpkin seeds), or cashews, almonds or pecans or walnuts or a combination
- 2 Tbsp bread crumbs or gf crumbs or use more of the nut or seed
- 1 to 2 tbsp nutritional yeast
- 1/4 tsp dry thyme
- 1/4 tsp dry rosemary
- a dash of black pepper
- 1/8 tsp garlic powder
- salt to taste ,depends on the nutritional yeast satyness (use 1/4 to 1/2 tsp)
- Other flavor additions: a bit of ground mustard and some lime zest
Instructions
- Pulse to a fine meal in a food processor. Pulse in 2 -3 second bursts. Taste and adjust salt and nutritional yeast for cheesier flavor. Store in an airtight container for upto a month and refrigerated for upto 2 months.
Recipe Notes
Hemp seeds and pumpkin seeds work well i n combination with a bit of cashews or walnuts.
Nutritional values based on one serving
Nutrition Facts
Vegan Parmesan Recipe
Amount Per Serving (1 g)
Calories 50 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 109mg 5%
Potassium 79mg 2%
Total Carbohydrates 5g 2%
Protein 2g 4%
Calcium 0.9%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
Great and creative post!Thank you for your endless ideas, so flavourful and tasty!! :D. In my culture in argentina is very, very common to say : ” when tummy is full, heart is cheerful”
Thanks Maria
I miss the saltiness of parmesean. I’ve made another vegan parm before but it wasn’t what I’d hoped. The flavors in yours look good so I will give it a try. Thanks for the recipe.
What is nutritional yeast Richa
its inactive yeast that adds a cheesy flavor.
I’ve eaten a lot of vegan parm at this point, but tried yours tonight and the addition of the herbs was a really nice touch. I’m sure it won’t last long!
Awesome! Thanks!
Nut-free Vegan Parmesan Recipe?
Aren’t the ingredients you use nuts?
The recipe says pepitas or cashews or…. If you use pepitas, there are no nuts.
I made this today using salted peanuts and it is delicious. Thanks for posting
Awesome!
So easy and so tasty, merci!
Do you use raw cashews or toasted? I think toasted would give extra flavor. What do you think?
Thank you
raw. you can use roasted unsalted as well. I like raw in the parm
Wow! Delicious!
I used half pumpkin seed (raw) and 1/2 hemp seed.
THANK YOU. I get tired of the flavor of cashew in most vegan cheeses…
My only addition was to stir in a few drops of olive oil to get that “stuck together” effect that dairy parm has.
You are a genius.
awesome!
Hi Richa, can I use sunflower seeds and almonds to make this?
yes
Very very tasty. Thank you 🙂
I use almond flour instead of the nuts/seeds and for salt, miso in my parm blend. Take it for a quick spin in the Nutri Bullet. ( I have a ton of blanched almond flour on hand)
When my husband is in a hurry, he just sprinkles raw hemp hearts on anything he would put parm on. It works! 😉
Is there any other option to substitute nutrional yeast!!!
You can use just nuts, breadcrumbs, garlic, italian herbs and lime zest.more of lime zest and herbs
This a very 5 star recipe. My son has been vegan for about 30 years and said it was the best he has tasted. Looking forward to his after Christmas pasta dish now. Thank you
yay!
Just made a batch. Tastes so much better than store bought! Now I’ve got to make some spaghetti this week to try it out. From my pinky taste, it’s 👍🏽👍🏽👍🏽👍🏽👍🏽
awesome!