Plant-based parmesan cheese without nutritional yeast and no nuts! This easy 4-ingredient vegan parmesan cheese recipe is ready in 3 minutes!
If you need a healthy vegan substitute for parmesan cheese, this plant-based parmesan recipe with no yeast, nuts, or soy, is perfect if you follow a dairy-free, gluten-free, low-carb, keto, vegan, or plant-based diet. It is a complete protein source and all-natural, which makes it the perfect topping for plant-based, vegan, and vegetarian dishes including pasta, pizza, salad, and so much more!
Does vegan parmesan cheese taste just like real parmesan cheese? Well, not exactly. However, it is delicious and adds a similar flavor and texture to dishes the same way real parmesan does. It is super quick and easy to make and the ingredients can easily be adjusted to suit your taste.
Plant Based Parmesan Cheese Recipe Ingredients
These plant-based parmesan cheese ingredients create a vegan parmesan that is high-protein, low-carb, and nutrient-dense.
- Pepitas – raw and unsalted shelled pumpkin seeds. If you have extra, you can use them to make these yummy Chili Lime Pepitas.
- Hemp hearts – hulled hemp seeds.
- Garlic powder
- Salt – If you are vegan, you can use iodized salt to help fulfill your iodine requirements, but you can also use the salt of your choice. You can also adjust the amount of salt to your personal preference.
How to Make Plant-Based Parmesan Cheese
To make this plant-based parmesan, add all the ingredients to a small food processor and pulse in 5-second intervals until it has the texture of grated parmesan cheese, or until you reach your desired consistency. It can be finely grated or coarsely grated but try not to over-process.
Store in an airtight container in the refrigerator until ready to use. Enjoy!
Plant Based Parmesan
Ingredients
- 1/2 cup pepitas (raw unsalted shelled pumpkin seeds)
- 1/2 cup hemp hearts (hulled hemp seeds)
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste - see notes)
Instructions
- Add all the ingredients to a small food processor and pulse in 5-second intervals until it has the texture of grated parmesan cheese, or until you reach your desired consistency. It can be finely grated or coarsely grated but try not to over-process.
- Store in an airtight container in the refrigerator until ready to use.
Notes
- Salt - If you are vegan, you can use iodized salt to help fulfill your iodine requirements, but you can also use the salt of your choice. You can also adjust the amount of salt to your personal preference.
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