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NUT-FREE VEGAN PARMESAN – QUICK 3-INGREDIENT RECIPE

Missing that sprinkle of Parmesan on your favorite dishes? This nut-free vegan parmesan has all the flavor and cheesiness you crave—without the nuts, oil, or dairy. Made with pumpkin seeds, nutritional yeast, and garlic salt, it’s ready in minutes and perfect for pasta, soups, or roasted veggies.
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Prep Time 5 minutes
Total Time 5 minutes
Course Cheese, Condiment
Cuisine African-Inspired, American
Servings 12 tablespoons

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!