This Vegan Parmesan Cheese is made with pumpkin seeds instead of cashews, making it a great nut-free alternative. Requiring just 4 ingredients and a food processor, this pumpkin seed "Parmesan" is also easily made in a matter of minutes. Perfect for sprinkling on pasta, pizza, soups and more!
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If you're looking for a nut-free alternative to the multitude of cashew-based vegan Parmesan cheese recipes, I've got you covered. 😉
The answer?
Pumpkin seeds.
Raw pumpkin seeds, or pepitas, to be exact.
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It all started one day when I saw the bag of pepitas sitting just begging to be given a chance to create something BIG...something an ex cheese addict would want to sprinkle all over her pasta...something like VEGAN PARMESAN CHEESE!
Yes, you got me. Ex cheese addict here!
Taking it day by day, vegan cheese experiment after vegan cheese experiment. 😉
Anyway, whether you are a recovering cheese addict, have a cashew allergy or are looking for something a little different, you've got to try this vegan Parm.
I don't know about you, but I always preferred the sharp Parmesan cheeses over the mild ones, and this pumpkin seed version has definitely got some sharpness to it!
Perhaps that's why my "unwilling-to-admit-I'm lactose intolerant" daughter and husband are totally down with it. 😉
And, hopefully you will be too! 🙂
Ingredients you'll need
- Raw pumpkin Seeds (pepitas)
- Nutritional Yeast
- Kosher Salt
- Garlic Powder
How to make nut-free vegan Parmesan cheese
This vegan cheese is incredibly easy to make. To do so, you'll need a food processor or food chopper.
For smaller jobs like this, I like to use my 3.5-cup KitchenAid food chopper.
It only features two settings, chop and puree, and is perfect for chopping nuts and seeds.
All you have to do is add all of the ingredients to the bowl of your food processor/chopper.
Use the pulse or chop setting and pulse/chop until the "cheese" is ground to your liking.
Enjoy!
How to use this pumpkin seed Parmesan
Sprinkle this vegan version anywhere you would a dairy-based Parmesan.
We enjoy adding it to the gluten-free pizzas we get at the pizza shops that don't yet have a vegan cheese option.
We also love it on top of some gluten-free pasta with our pumpkin pasta sauce or vegan Bolognese and sprinkled on our vegan pasta fagioli soup.
And, it's the perfect oil-free cheese to top off our gluten-free, vegan lasagna.
And it's the "cheese" featured in our vegan cacio e pepe.
Does this vegan Parm melt?
No, it doesn't melt, but if you're looking for a dairy-free Parmesan that does, I'd recommend Violife or Follow Your Heart.
Storage
This pumpkin seed Parmesan can be stored in the refrigerator in a sealed mason jar or other airtight container for up to 3 weeks.
More Vegan "Cheese" Recipes
Recipe
Vegan Parmesan Cheese [Nut-Free, Gluten-Free]
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- ¼ cup nutritional yeast
- 1 ½ teaspoon fine sea salt or kosher salt
- ½ teaspoon garlic powder
Instructions
- Add all of the ingredients to the bowl of your food processor/chopper. Use the pulse or chop setting and pulse/chop until the "cheese" is ground to your liking.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
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Mr.Tim
I found a jar of pepitas in my pantry and thought hmm pepita butter? Why not? Took it for a spin in my MagicBullet and thought, this tastes good. Then I added a pinch of salt and BOOM. I was blown away by how much it tasted like ripe cheese. Another 30 seconds gave it a creamy Gorgonzola taste and texture (maybe it's because I've had these sitting around for a while).
I'm glad I found your recipe so I could confirm it wasn't just me imagining it. Your additions are great and will definitely make a fine vegan Parmesean option for guests
Sherri Hall
Thanks Mr. Tim! It's amazing what nuts and seeds can make! I loooove the sound of that Gorgonzola flavor too...yum! 🙂 Hope you have an awesome day!
Joan
Delicious! I was eating it by the spoonful!
Sherri Hall
Thanks so much, Joan! That's awesome! So glad you enjoyed it! 🙂
Philisha
Awesome recipe, how long does it last in the fridge and can it be frozen?
Sherri Hall
Thanks Philisha! It will last about 3 weeks in the fridge if stored in a mason jar or other airtight container. I have kept it a little longer but it does start to lose flavor over time. I haven't frozen it myself but I don't see any reason why it can't be frozen. I think it would do well in a freezer bag. Hope that helps! 🙂
Christie
I've always wanted to learn how to make my own vegan parm and this is the perfect recipe!!! So easy to follow. Thanks for sharing so many plant based goodies with us!
Sherri Hall
Thanks Christie! It's a staple in our house now. 🙂
kim
Love this idea! What a great recipe!
Sherri Hall
Thanks Kim! 🙂
Heidy L. McCallum
I am going to have to share this lovely recipe with my friend Melissa, she recently became Vegan a year ago and is always looking for new inspiration. I bet she would love this idea.
Sherri Hall
Thanks Heidy! I hope she enjoys it! 🙂
Veena Azmanov
This sounds interesting and yummy. Have to make it and relish it too.
Sherri Hall
Thanks so much, Veena! Hope you enjoy! 🙂
Meghna
I would love to pass this creative vegan recipe to my vegan friends. Loved it. Thanks for the awesome share.
Sherri Hall
Thanks so much, Meghna!
Jacqueline Debono
I'm not vegan but this is such a creative idea! I'd love to try it and keep the recipe on hand for when I have vegan guests!
Sherri Hall
Thanks Jacqueline! Hope your guests enjoy! 🙂