Easy Vegan Parmesan (2 Ways)

Spoon over jar with vegan parmesan, scattered sunflower and hemp seeds.

5 from 3 votes

This super easy vegan parmesan makes fantastic savoury and cheesy topping which is perfect with pasta or wherever you would normally use parmesan! Choose cashew nuts or sunflower and hemp seeds option - both delicious and make perfect parmesan cheese alternative!

Course Seasoning, Topping

Cuisine fusion, International, Italian

Keyword vegan cheese, vegan parmesan

Prep Time 5

Total Time 5

Servings tablespoons

Calories 42kcal

Author Jo Allison

Equipment

Ingredients

Sunflower and Hemp Seed Vegan Parmesan

85 g sunflower seeds
50 g shelled hemp seeds see notes
10 g nutritional yeast
½ teaspoon garlic powder or granules
½ teaspoon onion powder or granules if you don't have onion powder/granules use double the amount of garlic powder/granules.
¾ tsp good quality salt I recommend sea salt or pink Himalayan salt

Cashew Vegan Parmesan

150 g raw, unsalted cashew nuts see notes
10 g nutritional yeast
½ teaspoon garlic powder or granules
½ teaspoon onion powder or granules if you don't have onion powder/granules use double the amount of garlic powder/granules.
¾ teaspoon good quality salt I recommend sea salt or pink Himalayan salt

Metric - US Customary

Instructions

Measure out the ingredients either for cashew vegan parmesan or sunflower and hemp seed one and put them in a bowl of food processor or in a blender.
Pulse until all the ingredients are well combined and you got crumb or sand like consistency.
Keep it as coarse (for a bit of crunch) or make it as powdery as you like.
Take care not to overdo it as mixture might turn into paste/butter.
Enjoy sprinkled over your favourite dishes!

Notes

Nutritional information is approximate and per one tablespoon of sunflower and hemp seed vegan parmesan only. Please do treat it a a rough guideline.
If you don't have any hemp seeds, feel free to use more sunflower seeds or perhaps substitute them with pumpkin seeds instead.
Feel free to experiment with other nuts other than cashews. Almonds, walnuts, Brazil & macadamia nuts should work. You could also try and mix things up. Whatever type of nuts you use make sure they're raw and unsalted.
Vegan parmesan can be stored in the cupboard in the airtight container or a jar for several weeks. There is no need to refrigerate it.
Freezer friendly and defrosts within minutes.

Nutrition