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.
Servings: 10 tablespoons
- 1/2 cup raw sunflower seeds (unsalted)*
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon herbs such as basil, oregano or thyme (optional)**
*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!
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