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+ servings
holding a scoop of vegan Parm up over the mason jar of the rest

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




  • 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 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.


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