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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Vegan Parmesan Cheese

    Published: Feb 4, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Overhead view of cheese powder in a glass jar.
    Small metal spoon in a jar of vegan parmesan cheese.
    Small metal spoon in a jar of vegan parmesan cheese.
    Overhead view of cheese powder in a glass jar.
    Small metal spoon in a jar of vegan parmesan cheese.
    Parmesan cheese sprinkled over a bowl of pasta bolognese.
    Small metal spoon in a jar of vegan parmesan cheese.

    This Vegan Parmesan Cheese is savory, nutty, and salty. You can make it with just a few pantry staple ingredients and less than 5 minutes of your time. It’s nut-free, gluten-free, and dairy-free. Sprinkle it on everything!

    Jar of vegan parmesan cheese on a blue plate.

    Obviously, this recipes is not an authentic parmesan cheese recipe. It is, however, a delicious dairy-free alternative and can be used just like you would traditional parmesan cheese.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan cheese recipes
    8 Vegan Parmesan Cheese

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegan Parmesan Cheese ingredients: pumpkin seeds, nutritional yeast, salt, garlic powder, onion powder, and optional lemon zest.

    Ingredients notes and substitutes

    Pumpkin seeds ~ I really like raw pumpkin seeds in “cheesy” recipes like this. They work brilliantly in vegan pesto as a substitute for parmesan cheese, so I knew they would work perfectly in a stand-alone vegan parmesan cheese recipe, too.

    Nutritional yeast ~ Nutritional yeast has a savory, nutty, and somewhat “cheesy” flavor. It has umami!

    It also boasts an impressive nutritional profile. It contains good amounts of protein, B vitamins, potassium, calcium, and iron. [source]

    Spices ~ Onion powder, garlic powder, and salt are all you need to round out the flavors of this vegan cheese powder.

    Lemon zest ~ Fresh lemon zest is an optional ingredient. I love the fresh zing of flavor it brings to balance the salt and nuttiness. You can leave it out, if you prefer.

    How to make the recipe

    Two photo collage of ingredients before and after they are ground up.

    Place all the ingredients in a small coffee grinder or food processor (1) and pulse a few times until the mixture becomes a coarse powder (2).

    That’s it!

    Serving suggestions

    Use this vegan cheese any way you would use traditional parmesan cheese.

    Sprinkle it on pasta bolognese, pizza, minestrone soup, leafy green salad or pasta salad, avocado toast, garlic bread, everything!

    Storage and freezing

    Transfer the cheese powder to an air-tight container and store in the fridge for a week or two.

    You can also freeze this vegan parmesan cheese. Transfer it to a freezer-safe container or plastic bag. It should keep well for up to 6 months.

    Small metal spoon in a jar of vegan parmesan cheese.

    Pro tips and tricks

    ~ Use raw, shelled, and unsalted pumpkin seeds. They have a somewhat “cheesy” flavor that I find works best in this recipe. You can try cashews, almonds, sunflower seeds, or hemp seeds, as well, if you want to switch it up.

    ~ I find a small coffee grinder works the best for getting the perfect powdery crumb texture. I have one I use just for nuts and seeds, etc. If you use it for coffee and it has lingering coffee smells, I would suggest a food processor instead.

    ~ Do not over-process! The mixture will turn into a paste if you take it too far.

    ~ This recipe can easily be doubled (or tripled, etc.). Use a food processor instead of a coffee grinder if you are making more than one batch. Otherwise, you will have to grind it in batches.

    ~ Traditional parmesan cheese is quite salty, so taste and add more, if necessary, to your liking.

    ~ The lemon zest is optional, but I love the fresh zing it provides. Leave it out, if you prefer.

    FAQs

    What is vegan parmesan cheese made of?

    There are quite a few different substitutes for parmesan cheese these days, but the majority of them start with either nuts or seeds and nutritional yeast. A few spices, like garlic powder, onion powder, and salt help to create that distinctive nutty, salty flavor.
    Almost all vegan parmesan recipes are gluten-free, but always check the ingredients to be sure if you need.

    Can you melt vegan parmesan cheese?

    This particular recipe will not melt. It is meant to be sprinkled on the top of dishes as a finishing touch.

    Can you freeze parmesan cheese?

    Yes! Just like traditional versions, you can freeze this dairy-free parmesan cheese. Transfer it to a freezer-safe container or plastic bag. It will keep well for up to 6 months.

    Parmesan cheese sprinkled over a bowl of pasta bolognese.

    More vegan cheese recipes

    • Vegan Cheddar Cheese Spread
    • Veggie Cream Cheese
    • Vegan Broccoli Cheese Soup
    • Easy Vegan Cheese Sauce
    • Vegan Mac and Cheese
    • Homemade Vegan Queso

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Small metal spoon in a jar of vegan parmesan cheese.

    Vegan Parmesan Cheese

    This Vegan Parmesan Cheese is savory, nutty, and salty. You can make it with just a few pantry staple ingredients and less than 5 minutes of your time. It's nut-free, gluten-free, and dairy-free. Sprinkle it on everything!
    5 from 1 vote
    Print Pin Rate
    Course: Dips, Dressings, Sauces and Spreads
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12 servings
    Calories: 34kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Coffee grinder or a food processor
    • Food Processor or a small coffee grinder

    Ingredients

    • ½ cup raw shelled pumpkin seeds unsalted
    • 3 tablespoons nutritional yeast
    • ½ teaspoon sea salt or Himalayan pink salt or to taste
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ½ teaspoon freshly grated lemon zest optional

    Instructions

    • Place all ingredients into a small coffee grinder or food processor and pulse several times until the mixture resembles a coarse powder.
    • Use immediately or store in an air-tight container for later.

    Notes

    ~ Use raw, shelled, and unsalted pumpkin seeds. They have a somewhat a “cheesy” flavor that I find work best in this recipe. You can try cashews, almonds, sunflower seeds, or hemp seeds, as well, if you want to switch it up.
    ~ I find a small coffee grinder works the best for getting the perfect powdery crumb texture. I have one I use just for nuts and seeds, etc. If you use it for coffee and it has lingering coffee smells, I would suggest a food processor instead.
    ~ Do not over-process! The mixture will turn into a paste if you take it too far.
    ~ This recipe can easily be doubled (or tripled, etc.). Use a food processor instead of a coffee grinder if you are making more than one batch. Otherwise, you will have to grind it in batches.
    ~ Traditional parmesan cheese is quite salty, so taste and add more, if necessary, to your liking.
    ~ The lemon zest is optional, but I love the fresh zing it provides. Leave it out, if you prefer.

    Storage/Freezing
    Transfer the cheese powder to an air-tight container and store in the fridge for a week or two.
    You can also freeze this vegan parmesan cheese. Transfer it to a freezer-safe container or plastic bag. It should keep well for up to 6 months.

    Makes about ¾ cup. Serving size estimated to be 1 tablespoon.

    Nutrition

    Calories: 34kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 1mg | Fiber: 1g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Jane says

      February 05, 2022 at 8:01 pm

      Oh-so-quick, easy, yummy, and perfect for roasted rosemary potatoes!5 stars

      Reply
      • Jenn Sebestyen says

        February 05, 2022 at 8:14 pm

        Oooh, yes, this would be so good on roasted potatoes! Great idea!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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