This post contains affiliate links. Please see our disclosure policy.
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.
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.
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
Serving: 1g, Calories: 50kcal, Carbohydrates: 5g, Protein: 2g, Fat: 2g, Sodium: 109mg, Potassium: 79mg, Calcium: 9mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I’m curious about the nutrition information provided at the end of recipe. It states the serving size is 1 gram yet there are 5 grams of carbs and 2 grams of protein which add up to more than the 1 gram serving size. 1 gram for a serving size seems very small. Perhaps that’s a typo? Thanks for your comments if you get a chance.
The serving size is 1 serving. The recipe makes 4 servings.
Lots of recipes I read call for Parmesan Cheese, but coming across vegan Parmesan is not easy here in the Uk. Occasionally a supermarket may stock some, but usually not.
Is this recipe suitable to add to casseroles etc, or is it just suitable for sprinkling in to a finished dishes?
Thanks.
You can add it to casseroles too.
So glad I made this! It’s so good with the lime zest & gr. mustard additions!
🙂
I made it with a mix of nuts: Pepitas, cashews, walnuts, almonds, along with the other ingredients. It was delicious and I loved the texture. I used it in soups and pastas.
yum! thanks for popping in ♡
What a great recipe! Just made it and trust me it tastes amazingly good!
Hi Richa,
Does this store well on being refrigerated ? If so for how long please ?
sure does -. Store in an airtight container for upto a month and refrigerated for upto 2
Can I combine pumpkin seeds with almonds (with skin)?
Also, do I need to use raw Or roasted unsalted pumpkin seeds?
Yes those would be a great combo – with the skin. Either one is fine raw or roasted unsalted. The roasted would have a toasty flavour.
does this work on pizza?
yes, it wont really melt as its a dry cheese, use as garnish in the end
Hi , will this cheese melt when you put it on pizza
no, its just nuts, so it stays powdery