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

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.
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



  • 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.


"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.


Calories: 20kcal | Protein: 1g | Fat: 1g | Sodium: 174mg | Potassium: 36mg | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.3mg