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Discover three delicious homemade vegan parmesan cheese recipes—cashew-based, hemp-based, and nut-free pumpkin seed parmesan. Ready in minutes, WFPB-friendly, dairy-free, and perfect for sprinkling on pasta, soups, salads, veggies, and more.
If there’s one thing almost everyone misses when switching to a plant-based kitchen… it’s parmesan. That salty, savory, umami sprinkle magically elevates everything—from pasta bowls to roasted veggies to soups and salads.
So today, I’m sharing not just one, but three of my go-to Vegan Parmesan recipes. Depending on what I have in my pantry, I use one or another.
All are dairy-free, oil-free, and made with whole, minimally processed ingredients—ready in 5 minutes.
Choose your favorite:
Hemp Heart Parmesan — fastest and simplest, no blender needed
Nut-Free Parmesan (Pumpkin Seeds) — budget-friendly, kid-friendly, and allergy-friendly
Classic Cashew Parmesan — rich, cheesy, and closest to traditional parmesan
🚫WHAT ALLERGENS/INGREDIENTS ARE THESE RECIPE FREE FROM?
All recipes are:
✔ Dairy-Free
✔ Egg-Free
✔ Gluten-Free
✔ Soy-Free
✔ Oil-Free
✔ Refined Sugar-Free
Nut-free options included (pumpkin seed and hemp heart versions).
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
These three recipes aren’t just delicious—they’re nutrient-packed and pantry-friendly.
- Pumpkin seeds & hemp hearts are rich in zinc, magnesium, and plant-based protein.
- Cashews add creaminess and healthy fats.
- Nutritional yeast brings natural umami and vitamin B12 (if fortified).
- All versions are WFPB and made with simple ingredients.
Together, they give you flexible and budget-conscious choices without buying expensive store-bought vegan cheese.
🍽 HOW TO PREPARE THESE VEGAN RECIPES
RECIPE CARDS
HEMP HEARTS PARMESAN
Check the full blog post here.
VEGAN PARMESAN CHEESE, QUICK RECIPE
Equipment
- 1 mixing bowl
- 1 Food processor optional
Ingredients
- ½ cup hemp hearts
- ¼ cup nutritional yeast
- ½ tsp garlic salt
Instructions
- Stir all the ingredients together in a bowl until they are all well combined*.
- Before storing or using it, taste it and adjust the flavors and quantities if needed.
- Keep it on an airtight container in the refrigerator, for up to 2 weeks.
Notes
- *You can also pulse the ingredients together in a food processor if you like a powdery texture (don’t overmix, pulse until you obtain the texture you are looking for).
- If you are avoiding salt for any reason, you could use garlic and onion powder instead of any herb seasoning you have or like.
NUT-FREE VEGAN PARMESAN WITH PUMPKIN SEEDS
Check the full blog post here.
NUT-FREE VEGAN PARMESAN – QUICK 3-INGREDIENT RECIPE
Equipment
- 1 Food processor
Ingredients
- ½ cup pumpkin seeds (70 g, raw, unsalted)
- ¼ cup nutritional yeast (20 g)
- ½ tsp garlic salt (2 g)
Instructions
- Add ingredients: place pumpkin seeds, nutritional yeast, and garlic salt into a food processor.
- Pulse until crumbly: pulse in short bursts until you get a fine, crumbly texture — similar to grated parmesan. Don’t over blend or it may turn into a paste.
- Taste and adjust: taste your mix and adjust the garlic salt to your liking.
- Store: transfer to a clean jar and store in the fridge for up to 2 weeks.
Notes
- Use raw, unsalted seeds to keep the flavor mild and pleasant.
- If your mix tastes strong, add a little extra nutritional yeast to balance it.
- For a cheesier kick, mix in ½ teaspoon of white miso paste before pulsing.
- This recipe stays fresh for up to 2 weeks in the fridge or up to 2 months in the freezer.
- The color may vary depending on the type of seeds used — pumpkin seeds give a beautiful green hue!
VEGAN PARMESAN CHEESE RECIPE (with cashews)
Check the full blog post here.
VEGAN PARMESAN CHEESE RECIPE (with cashews)
Equipment
- 1 Food Processor or High-Speed Blender (For a fine, crumbly texture)
- 1 Airtight container (This is for storing the Parmesan in the fridge)
Ingredients
- 1 cup raw cashews (150 g)
- 3 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder optional
- 1/2 tsp sea salt or to taste
Instructions
- Blend Ingredients: Add all the ingredients to a food processor or high-speed blender.
- Pulse: Pulse until the mixture reaches a fine, crumbly texture resembling grated parmesan cheese. Be careful not to over-blend, as it can turn into cashew butter.
- Taste and Adjust: Taste and adjust the seasoning. If desired, add more salt, nutritional yeast, or garlic powder.
- Store: Transfer to an airtight container and store in the refrigerator for 2-3 weeks.
Notes
- This vegan parmesan is excellent for sprinkling on pasta, pizza, salads, and roasted vegetables.
- You can substitute sunflower seeds for cashews for a nut-free or variation option. Or try this recipe.
- Store in an airtight container in the refrigerator for up to 2-3 weeks.
USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Small Food Processor – to pulse the ingredients into the perfect crumbly texture.
- Coffee/Spice grinder: another option to pulse the ingredients into a perfect, crumbly texture.
- Jar – To store any of these Parmesan recipes in the fridge.
MORE DELICIOUS CHEESY RECIPES TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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DID YOU MAKE ANY OF THESE VEGAN PARMESAN RECIPES?
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What a brilliant collection! The hemp heart version is genius for those watching fats. As someone who analyzes user experiences daily, I appreciate recipes that work for diverse needs—like how 99bon slot download options cater to different preferences. The cashew blend sounds perfect for that authentic umami punch we all crave!