Vegan Parmesan Cheese
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Published Jan 14, 2025
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This easy vegan parmesan cheese is made with hemp seeds, so it’s nut-free! You only need 5 minutes and 4 ingredients and you’ll have the perfect dairy-free topping for pizza, pasta, veggies and more.
Today I’m resharing a quick recipe that has been on the EBF blog since 2016! It’s a homemade vegan parmesan cheese made with just four ingredients — hemp seeds, nutritional yeast, garlic and salt.
It’s cheesy, salty and tastes remarkably similar to grated Parmigiano-Reggiano. Even Isaac, who is a diary-loving cheese man likes this vegan parm. He was skeptical at first, but now he’s a convert.
Maria and I came up with this recipe on a whim one day while making this lemony rice salad. We wanted to make some sort of cheesy topping for the salad and the end result was this nut-free vegan parmesan cheese recipe with hemp seeds as the base.
We’ve been sprinkling this little mixture on just about everything — from my turkey bolognese, and spaghetti squash noodles to my sautéed vegetables, salads and more. The options are pretty much endless — almost everything tastes better topped with this cheesy, salty vegan parm.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy – This recipe is super simple. Just pulse everything in your food processor or blender for less than a minute to combine or simply stir everything together in a small bowl.
- Stores well – Each batch makes over a cup (and a little goes a long way) so just store the mixture in your fridge and use it over a few weeks.
- Protein-packed – Thanks to the hemp seeds, one tablespoon has 4 grams of plant-based protein!
Ingredients Needed
- hemp seeds – the base of this recipe! Hemp seeds are packed with protein, healthy fats, and give this parmesan a nutty, rich flavor.
- nutritional yeast – this is a must-have ingredient for this recipe, adding that signature cheesy, nutty flavor while keeping things dairy-free. It can usually be found in the spice section or bulk bins at most grocery stores. I typically buy Bragg Nutritional Yeast, which I get at my local grocery store or on Amazon.
- sea salt – enhances all the flavors and gives the perfect savory touch.
- garlic powder – adds a subtle garlicky kick that makes this parmesan irresistible.
Variations
I love this recipe just the way it is, but experimenting with flavors is always fun! If you’re feeling creative or want to switch things up, here are some ideas to try:
- Spicy version: Add a pinch of cayenne or crushed red pepper flakes to give your parmesan a little heat. It’s perfect for sprinkling on pasta or roasted veggies when you want to turn up the flavor.
- Lemony hint: Add some freshly grated lemon zest for a touch of brightness. It’s an unexpected addition that works especially well on salads.
- Smoky kick: Toss in a small pinch of smoked paprika for a deeper, bolder flavor that complements grilled veggies or soups.
- Herby vibes: Craving an Italian twist? Add a sprinkle of dried basil, oregano, or parsley.
How to Make Vegan Parmesan
Step 1: Add all ingredients to a food processor or blender.
Step 2: Pulse a couple times until everything is combined.
Brittany’s Tips
- Blend carefully: If you’re using a food processor or blender, pulse gently to avoid over-blending. You want a crumbly texture, not a paste.
- Double the batch: If you find yourself using this vegan parmesan on everything (like I do), make a double batch! It stores well and saves time later.
How to Serve
This vegan parmesan is so versatile, it’s hard to go wrong with how you use it! If you’re looking for inspiration, here are some of my favorite ways to serve it:
- On pasta: Sprinkle it over your favorite pasta dishes like my creamy pumpkin pasta or ground turkey pasta. It’s the perfect finishing touch.
- Salad upgrade: Add a handful to salads like my garlicky kale salad or spinach salad for a little extra something-something.
- With roasted veggies: Veggies like roasted broccoli, roasted carrots, or air fryer zucchini? They’ll all taste better with a sprinkle of this parmesan goodness on top.
- Soup topper: Stir it into soups like my creamy tomato basil soup or minestrone soup. It’s a game-changer!
- Snack time favorite: Toss it on popcorn, roasted chickpeas, or avocado toast for a quick, flavor-packed snack. Trust me, it’s addictive.
- On pizza: Top your homemade pizza (like my cauliflower pizza crust) with a generous shake of this parmesan for cheesy vibes without the dairy.
Storing Options
Refrigerator: Store your vegan parmesan in an airtight container in the fridge for up to 2 weeks. It stays fresh and ready to sprinkle whenever you need it!
Freezer: If you want to keep it even longer, pop it in the freezer. It will stay good for up to 3 months. Just let it thaw for a few minutes before using.
Frequently Asked Questions
It has a cheesy, savory flavor that mimics parmesan, but it’s not identical. It’s a unique, plant-based take that adds a delicious umami kick to your meals.
Definitely! Hemp seeds are a nutritional powerhouse. They’re loaded with plant-based protein, omega-3 and omega-6 fatty acids, and essential vitamins like magnesium and iron.
It’s best to store vegan parmesan in the refrigerator. Since this recipe uses hemp seeds, which contain healthy oils, keeping it chilled helps maintain freshness and prevents the mixture from going rancid. If you’re planning to use it within a day or two, room temperature is fine, but for longer storage, the fridge is your best bet!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegan Parmesan Cheese
Ingredients
- 1 cup hemp seeds
- ¼ cup nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
- Add all ingredients to a food processor or blender and pulse a couple times until everything is combined. If you don’t have a processor or blender, simply place all ingredients bowl and stir to combine.
- Place mixture in a sealed container and store in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on January 2, 2016 and republished on January 14, 2025.
I’m currently following a DF diet (because I’m breastfeeding an infant with cow’s milk protein allergy), and I’m not gonna lie – I miss my cheese! 😂 This recipe has been FANTASTIC. Sprinkled on pasta, salads, or most recently your “one pot stuffed pepper casserole” – yum! Not only is this delicious, but I can feel really good about the added nutritional value with both the nutritional yeast and hemp seeds. Plus, it was so easy to make! I didn’t even bother with the food processor – just stirred it all together in the airtight container I’m using to store it in the fridge. Thank you for yet another amazing recipe! ❤️
WOO! This makes me so happy to hear, Veronica. I am glad you found this recipe and are loving it. Thank you for sharing your review + star rating, it means so much to me!
Made a half serving of this to go with your tomato basil soup. I just tried some by putting a teaspoon in and taking a bite lol. It has a great flavor and I’m looking forward to playing with it on things over the next couple of weeks.
Yum! Glad you enjoyed this recipe, Amy. Thank you for your review & star rating, I appreciate it!
I’m new to Vegan cheese. I tried a Mac and cheese sauce and I won’t attempt that again, however this cheese is a really good comparison to dairy Parmesan.
So glad you enjoyed this recipe, Laurie! Thanks for the review :).
Looks so Delicious.. Will try it for sure!!!
Let me know how it turns out 🙂