Straightforward vegan parmesan cheese, made in minutes with cashews, sunflower seeds or hemp hearts. It is oil-free, gluten-free & satisfying. It is a versatile option for topping pasta, soups, pizza, popcorn, salads, and so much more.
Straightforward & Satisfying DIY Vegan Parmesan Cheese
This dairy-free parmesan cheese is so darn good. It’s straightforward to make, too. Give yourself about 2 minutes, tops, from start to finish. Oh, it’s also all-around fabulous. Even die-hard cheese lovers will find it hard to resist!
It’s just that good.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
You only need 4 ingredients and a few minutes to make it.
- Raw cashews, raw sunflower seed kernels or hemp hearts
- Nutritional yeast
- Onion powder
- Salt
Nutritional yeast lends cheese-y flavor and onion powder delivers extra umami goodness.
Use Cashews, Sunflower Seeds, or Hemp Hearts
You can make the cheese with either raw cashews, raw sunflower seed kernels, or hemp hearts (shelled hemp seeds).
Sunflower seeds and hemp hearts are ideal options for anyone with tree nut allergies. They have a mild to neutral flavor (close to pine nuts) and also happen to be packed with nutrition. Use what works for you!
How to Make Straightforward Vegan Parmesan Cheese
Note that the complete instructions are also in the recipe card below.
Step One: Grind All of the Ingredients
Simply place all of the ingredients in a food processor or clean coffee grinder:
Blend until the mix resembles fine bread crumbs or almond meal.
That’s it! This magical topping is reliable for sprinkling on all kinds of foods, including pasta, casseroles, soups, popcorn, breads, pizza and whatever else you think needs a shake of yum.
How to Store Straightforward Vegan Parmesan Cheese
IStore in an airtight container at room temperature for 2 weeks, the refrigerator for 2 months, or the freezer for up to 6 months.
However, it rarely lasts that long at our house :).
Happy eating!
Vegan Parmesan Cheese (nut-free option)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 3 /4 cup
Ingredients
- 3/4 cup raw cashews or sunflower seeds OR 2/3 cup hemp hearts
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon fine sea salt more or less, as desired
Method
- Place all of the ingredients in a small food processor or clean coffee grinder. Process until finely ground into what resembles fine bread crumbs or almond meal .
- Use as you would traditional Parmesan cheese.
Notes
Storage: Store in an airtight container at room temperature for 2 weeks, the refrigerator for 2 months, or the freezer for up to 6 months.
