This Vegan Parmesan Cheese features pumpkin seeds instead of cashews, making it a great nut-free alternative. Requiring just 4 ingredients and a food processor, it's also easily made in a matter of minutes.
"Cheese" can be stored in the refrigerator in a sealed mason jar for up to a month.
Although its originator is unknown to me, this recipe has been adapted for my own use from the multitude of similar recipes on vegan blogs throughout the world.
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.