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

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.

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!

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.

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.

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. 

Storing the cheese

This pumpkin seed Parmesan can be stored in the refrigerator in a sealed mason jar or other airtight container for up to 3 weeks.

Want more vegan cheese recipes? Check out these next:

• Vegan Cheese Sauce
• Vegan Nacho Cheese Sauce
• Almond Ricotta
• Cashew Ricotta 
• Sunflower Seed Ricotta

Print

5 from 5 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

Total Time 5 minutes

Servings 20 tablespoons

Calories 20kcal

Author Sherri Hall

Ingredients

• 1 cup raw pumpkin seeds (pepitas)
• 1/4 cup nutritional yeast
• 1 1/2 tsp kosher salt
• 1/2 tsp 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.

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.

Although its originator is unknown to me, this recipe has been adapted for my own use to be nut-free from the multitude of cashew-based vegan Parmesan recipes on vegan blogs throughout the world.

Nutrition

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

Get our free e-cookbookSubscribe to our newsletter!

©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.