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
How to make Vegan Parmesan Cheese. Use Cashews, Pecans or Pepitas to make Dairy-free Parmesan cheese. Nut-free Vegan Parmesan Recipe.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4
Calories: 50kcal
Ingredients
- 1/4 cup (16 g) 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 (0.25 tsp) dry thyme
- 1/4 tsp (0.25 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.
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
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.
Maria says
February 3, 2017 at 5:20 amGreat 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”
Richa says
February 3, 2017 at 10:16 amThanks Maria
Lillian says
March 19, 2017 at 3:10 pmI 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.
Ashwini says
April 11, 2017 at 6:08 amWhat is nutritional yeast Richa
Richa says
April 11, 2017 at 6:52 pmits inactive yeast that adds a cheesy flavor.
Anne M Walters says
April 22, 2017 at 5:51 amI’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!
Richa says
April 22, 2017 at 4:10 pmAwesome! Thanks!
virginia says
June 10, 2017 at 12:51 amNut-free Vegan Parmesan Recipe?
Aren’t the ingredients you use nuts?
Richa says
June 10, 2017 at 10:03 amThe recipe says pepitas or cashews or…. If you use pepitas, there are no nuts.
Deena Caunt says
August 9, 2017 at 3:37 amI made this today using salted peanuts and it is delicious. Thanks for posting
Richa says
August 9, 2017 at 10:00 amAwesome!
Isabelle says
November 18, 2017 at 10:16 amSo easy and so tasty, merci!
Sopri says
March 29, 2018 at 12:17 amDo you use raw cashews or toasted? I think toasted would give extra flavor. What do you think?
Thank you
Richa says
March 29, 2018 at 10:20 amraw. you can use roasted unsalted as well. I like raw in the parm
Jennifer says
April 5, 2018 at 5:42 pmWow! 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.
Richa says
April 5, 2018 at 6:51 pmawesome!
Priyanka says
April 17, 2018 at 9:36 pmHi Richa, can I use sunflower seeds and almonds to make this?
Richa says
April 17, 2018 at 11:25 pmyes
Jackie says
May 9, 2018 at 1:09 pmVery very tasty. Thank you 🙂
JoAnn M Lakes says
August 12, 2018 at 1:23 pmI 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! 😉
Krishna Lakshmi says
August 30, 2018 at 10:58 pmIs there any other option to substitute nutrional yeast!!!
Richa says
August 31, 2018 at 2:17 pmYou can use just nuts, breadcrumbs, garlic, italian herbs and lime zest.more of lime zest and herbs
Jean Heath says
December 24, 2018 at 2:42 pmThis 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
Richa says
December 24, 2018 at 10:19 pmyay!
Lori Kaylor says
February 10, 2019 at 9:48 amJust 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 👍🏽👍🏽👍🏽👍🏽👍🏽
Richa says
February 10, 2019 at 10:56 amawesome!
Naithan says
March 10, 2019 at 3:23 amHi , will this cheese melt when you put it on pizza
Richa says
March 10, 2019 at 10:56 amno, its just nuts, so it stays powdery