This nut free vegan Parmesan cheese tastes amazing sprinkled over just about anything! Free of all major allergens, packed with nutrients, and best of all, my kids gobble it down!
Vegan Parmesan cheese without nuts?
I’ve seen some recipes floating around for homemade vegan Parmesan cheese over the years, but they all had nuts. I made some using a variety of different nuts, but since no one else in my family likes nuts, they hated every version that I tried.
While using hemp seeds for another recipe, I realized that they would be a great texture and flavor for vegan Parmesan!
I ground up the hemp seeds with some nutritional yeast, salt, and a little garlic powder with my immersion blender. It tasted pretty good, but it wasn’t exactly the right consistency. I added some gluten free flour to mellow out the flavor and make it less sticky, and it worked! My kids sprinkle it on everything now!
I’m thrilled that my family is eating raw hemp seeds! They are a great source of vitamins, including omega-3 and omega-6 as, well as packed with protein!
How do I make vegan Parmesan cheese?
The recipe couldn’t be easier..
- Just add hemp seeds, nutritional yeast, gluten free flour, salt and garlic powder to an immersion blender container.
- Pulse for a few seconds making sure to grind up the seeds well, and store in a jar in the fridge.
*(You can use a regular blender or food processor too). It literally takes about 3 minutes to make a batch!
Store in an air tight container in the fridge so it’s ready to sprinkle over anything you like. It’s great on pasta, rice, and popcorn!
This nut free, vegan Parmesan cheese is delicious sprinkled over this vegan squash risotto!
It’s also delicious on pasta with vegan vodka cream sauce or this vegan Bologenese with hidden veggies!
Don’t forget to pin the nut free, vegan Parmesan cheese recipe for later!
A quick easy way to make a vegan Parmesan cheese without using nuts.
- 1/3 cup raw hemp seeds
- 1/4 cup nutritional yeast
- 1 tbsp gluten free flour mix or rice flour (Not a mix with garbanzo bean flour)
- 1/2 tsp salt
- 1/4 tsp garlic powder
Put all ingredients into an immersion blender container.
Blend for about 30 seconds until seed are ground and ingredients are mixed thoroughly.
Store in the refrigerator in a sealed container.
- You can leave out the gluten free flour if you choose, it is just a little more sticky without it.
Sophie says
March 21, 2019 at 5:36 pmHi Monica, can you suggest a substitute for the flour please. I can’t tolerate any wheat flours, even if they’re gluten free. I don’t have any nut or seed allergies, but maybe there’s another ‘flour’ type I’m not aware of? Many thanks!!
Monica says
March 23, 2019 at 3:45 pmYou can just omit the flour. I use it so it’s not as sticky, but it will taste just as good without it.
S. Conkle says
January 20, 2019 at 6:14 pmHemp seeds are the main ingredient here – my son is allergic to seeds! Do you know of anything that I could use instead of seeds in this recipe? Thanks! (My first batch of mozzarella is cooling right now – so excited! Thanks for your awesome recipes!
Monica says
January 21, 2019 at 5:48 pmMost nuts will work in place of the hemp seeds. Walnuts or cashews work well. Hope that you all enjoy my cheeses! 🙂
Kristen Wood says
January 6, 2019 at 10:31 pmThis is such a fabulous recipe. I can’t wait to try it!!
Marie says
October 20, 2018 at 9:47 amThis was really good! My kids love to sprinkle it on everything! I was so happy to finally find a vegan parmesan that was nut free! Thanks so much!