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Home » How To

Vegan Parmesan Cheese (Nut Free)

UPDATED Jan 12, 2023 · PUBLISHED Sep 11, 2020 BY Maggie

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Vegan Parmesan cheese is tangy, cheesy, and delicious! This nut-free vegan Parmesan has just four simple ingredients and is ready in under 5 minutes.

Parmesan Cheese on White BackgroundRemember that Parmesan you used to sprinkle out of a green can onto pizza and pasta? Well, this is that. Except for a million times tastier, not to mention better for you. Did you know there is wood pulp, in the form of cellulose, in some grated Parmesans? I mean, wood technically comes from a plant, but do we really want to eat that? No, thank you!

This Parmesan won't melt, but is delicious sprinkled on just about anything. I love sprinkling it on pizza, pasta, salads and even popcorn! Most recently I used it on eggplant rollatini and couldn't stop eating it!

What is Vegan Parmesan Cheese Made of?

Vegan Parmesan cheese is made from 4 simple ingredients:

  • Sunflower Seeds - Make sure to use raw unsalted sunflower seeds. I use sunflower seeds because they are economical and provide a nut-free option. I have also made vegan Parmesan successfully with pumpkin seeds and cashews.
  • Nutritional Yeast - Nutritional yeast is a deactivated form of yeast that adds a cheesy flavor to things. It is also high in nutrition and provides large doses of Vitamin B-12 and fiber.
  • Granulated Garlic Powder - I like to use granulated garlic powder as I think it has a cleaner taste, but the powdered garlic will work too.
  • Salt - this boosts the cheesiness factor and a little can go a long way!
  • Spices (optional) - use dried herbs like oregano, basil, or thyme to amp up the flavor.

Vegan Parm Ingredients

How to Make Vegan Parmesan Cheese

This Parmesan cheese is so quick to make that I almost hesitate to call it a recipe!  You will need a food processor or coffee/spice grinder to make this. A coffee grinder is the perfect size for this recipe and I think results in a more finely "grated" cheese.

Start by adding all the ingredients to the bowl of a food processor or coffee grinder.  Next, process until desired consistency is reached. I stop when it's about the texture of breadcrumbs. That's it!

Ground Vegan Parm

How to Store Vegan Parmesan Cheese

Nut-free vegan Parmesan can be stored in an airtight container in the refrigerator for 2-4 weeks and in the freezer for several months. This cheese has a long shelf life, but it's so delicious I bet you'll use it up before it expires!

How to Use Vegan Parmesan Cheese

Vegan Parmesan cheese is wonderful on almost anything you'd use real grated Parm on, but here are some ideas to get you started:

  • Eggplant Rollatini
  • Pesto Pasta with Roasted Tomatoes
  • Shaved Asparagus Salad
  • Mediterranean Zucchini Noodles
  • Kale salad
  • Sprinkled on popcorn
  • Sprinkled over spaghetti

What will you sprinkle your Parmesan cheese on top of?

Vegan Parmesan Cheese

Vegan nut-free parmesan cheese on a spoon and in a bowl behind it.

Vegan Parmesan Cheese (Nut Free)

Vegan Parmesan is cheesy, tangy and delicious!  This nut free vegan Parmesan has just four simple ingredients and is ready in under 5 minutes.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 tablespoons
Calories: 45kcal

Equipment

  • Food Processor or Spice Grinder

Ingredients

  • ½ cup raw sunflower seeds (unsalted)*
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon herbs such as basil, oregano or thyme (optional)**

Instructions

  • Add all the ingredients to the bowl of a food processor or coffee grinder.  Process until desired consistency is reached. I stop when its about the texture of breadcrumbs.  Enjoy!
    Ground Vegan Parm

Notes

*I have successfully used pumpkin seeds and cashews in place of the sunflower seeds.
**Adding herbs to this adds additional flavor, but isn't necessary.  The cheese is wonderful either way.
Storage: Place in an airtight container in the fridge for 2 weeks or in the freezer for several months.
This Parmesan is wonderful sprinkled on top of eggplant rollatini, salads, pastas, popcorn and more!

Nutrition

Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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    Recipe Rating




  1. A.R. Siek

    September 16, 2021 at 12:07 pm

    5 stars
    Looking forward to trying this! Thank you for creating and sharing delicious recipes for foods we can actually eat.

    Reply
    • Maggie

      September 16, 2021 at 1:35 pm

      My absolute pleasure! Enjoy!

      Reply

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)

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