Back a few years ago when I first went vegan, I thought that the hardest part for me would be giving up cheese. Little did I know then that there are so many fantastic plant-based cheeses! One of the easiest to make, and one of my favorites, is vegan parmesan.
I’ve had several different variations – it can be made with a variety of nuts, however, cashews seem to be the most popular. While that is delicious, it’s nice to have a nut-free alternative, especially for those with allergies.
This nut-free vegan parmesan cheese is super easy to make. It only requires 6 ingredients and takes about 5 minutes. For this recipe, I decided to play around with a variety of seeds to come up with the perfect combination. I settled on pumpkin seeds, sunflower seeds, and hemp seeds (all raw and shelled). A few spoonfuls of nutritional yeast add a cheesy flavor while garlic powder and salt finish it off.
Simply put all the ingredients into a food processor and pulse until a powder is formed. I like to make a batch and store it in the fridge so that I always have some handy to sprinkle on dishes. After all, you never know when you might need some parmesan cheese, right?
This goes especially well with anything Italian, such as pizza or pasta. In fact, I’ve been working on a white pizza sauce and a pesto pasta sauce which will be coming soon to the blog! This is also great on top of salads as well. Just sprinkle some on for an extra flavor boost.
If you try this nut-free vegan parmesan cheese I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Nut-Free Vegan Parmesan Cheese
Vegan parmesan cheese made with pumpkin seeds, sunflower seeds, and hemp seeds. Only 6 ingredients total and comes together in 5 minutes!
- ¼ cup raw shelled pumpkin seeds
- ¼ cup raw shelled sunflower seeds
- ¼ cup raw shelled hemp seeds
- 3 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt
Add all ingredients to a bowl of a food processor.
Pulse until the ingredients are combined and look like a powder.
Store in the refrigerator and use within 1-2 weeks.