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    Home » Recipes » Dressings, Gravies and Sauces

    Vegan Parmesan Cheese

    Modified: Aug 26, 2022 by Addison LaBonte · This post may contain affiliate links · 21 Comments

    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!

    Jump to Recipe
    slight overhead of vegan Parmesan cheese in mason jar

    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.

    Jump to:
    • Ingredients you'll need
    • How to make nut-free vegan Parmesan cheese
    • How to use this pumpkin seed Parmesan
    • Does this vegan Parm melt?
    • Storage
    • More Vegan "Cheese" Recipes
    • Vegan Parmesan Cheese [Nut-Free, Gluten-Free]
    holding spoonful of pumpkin seed cheese over mason jar of the rest

    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!

    overhead of pumpkin seed cheese in mason jar

    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. 

    overhead of pumpkin seed cheese in mason jar with spoon in it

    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. 😉

    holding spoonful of vegan "cheese" with rest blurred out below

    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.

    ingredients in food chopper before combining

    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. 

    ingredients in food chopper after combining

    Enjoy!

    slight overhead of vegan "cheese" in mason jar with spoon in it

    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 "cheese" featured in our vegan cacio e pepe.

    close-up front view of pasta on white serving dish garnished with pepper and pumpkin seed Parmesan

    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

    • Vegan Cheese Sauce
    • Vegan Nacho Cheese Sauce
    • Sunflower Seed Ricotta
    holding a scoop of vegan Parm up over the mason jar of the rest
    Print Recipe Pin Save RecipeSaved!
    5 from 10 votes

    Vegan Parmesan Cheese [Nut-Free, Gluten-Free]

    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!
    Course Condiment
    Cuisine Gluten-Free, Vegan
    Keyword dairy-free, gluten free, meatless monday, nut free, nutritional yeast, pepitas, pumpkin seeds, vegan, vegan cheese, vegan parmesan
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 20 tablespoons
    Calories 20kcal
    Author Sireesha A.

    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

    Food Chopper

    Notes

    "Cheese" can be stored in the refrigerator in a sealed mason jar for up to 3 weeks.
    Recipe makes 20 tablespoons. Nutrition information is based on a serving size of 1 tablespoon.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
     

    Nutrition

    Calories: 20kcal | Protein: 1g | Fat: 1g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 10 votes (1 rating without comment)

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    1. Starrysky

      July 26, 2024 at 7:49 pm

      5 stars
      Hello Addison,
      WOW, this Vegan Parmesan made with Pumpkin Seeds/ Pepitas is fantastic! Thought I might have to add to it, but this tastes so wonderful on its own! Pairs great with your Pumpkin Tomato Sauce on Pasta too. I usually have Pepitas on hand in the fridge. This Pumpkin Parmesan may be my favorite over my regular Slivered Almonds Parmesan and Cashew Parmesan versions. I'm checking out your other recipes and always enjoy finding new and different ones. Blessings.

      Reply
      • Sireesha

        July 27, 2024 at 6:33 am

        Thank you! We are so glad that you liked it!

        Reply
    2. Mr.Tim

      March 18, 2022 at 6:05 pm

      5 stars
      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

      Reply
      • Sherri Hall

        March 19, 2022 at 8:18 am

        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!

        Reply
    3. Joan

      August 05, 2021 at 8:31 pm

      5 stars
      Delicious! I was eating it by the spoonful!

      Reply
      • Sherri Hall

        August 06, 2021 at 8:28 am

        Thanks so much, Joan! That's awesome! So glad you enjoyed it! 🙂

        Reply
      • Rachel

        October 15, 2024 at 9:27 am

        5 stars
        Household staple. This is way better than Parmesan.

        Reply
    4. Philisha

      May 21, 2021 at 11:34 am

      Awesome recipe, how long does it last in the fridge and can it be frozen?

      Reply
      • Sherri Hall

        May 21, 2021 at 11:56 am

        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! 🙂

        Reply
    5. Christie

      June 10, 2020 at 4:12 pm

      5 stars
      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!

      Reply
      • Sherri Hall

        June 12, 2020 at 3:08 pm

        Thanks Christie! It's a staple in our house now. 🙂

        Reply
    6. kim

      March 26, 2019 at 5:14 pm

      5 stars
      Love this idea! What a great recipe!

      Reply
      • Sherri Hall

        March 27, 2019 at 3:46 pm

        Thanks Kim! 🙂

        Reply
    7. Heidy L. McCallum

      March 26, 2019 at 10:36 am

      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.

      Reply
      • Sherri Hall

        March 26, 2019 at 10:41 am

        Thanks Heidy! I hope she enjoys it! 🙂

        Reply
    8. Veena Azmanov

      March 26, 2019 at 10:33 am

      5 stars
      This sounds interesting and yummy. Have to make it and relish it too.

      Reply
      • Sherri Hall

        March 26, 2019 at 10:34 am

        Thanks so much, Veena! Hope you enjoy! 🙂

        Reply
    9. Meghna

      March 26, 2019 at 10:18 am

      5 stars
      I would love to pass this creative vegan recipe to my vegan friends. Loved it. Thanks for the awesome share.

      Reply
      • Sherri Hall

        March 26, 2019 at 10:29 am

        Thanks so much, Meghna!

        Reply
    10. Jacqueline Debono

      March 26, 2019 at 9:55 am

      5 stars
      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!

      Reply
      • Sherri Hall

        March 26, 2019 at 10:10 am

        Thanks Jacqueline! Hope your guests enjoy! 🙂

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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