Vegan “Parmesan Cheese”

This is an easy, quick, dairy-free, and nut free substitute for parmesan cheese. I use this Parmesan as a topping on spaghetti, vegan Mac & Cheese, soups, and salads. I also sprinkle it over popcorn. There are so many uses for this topping, and I manage to go through it embarrassingly fast. 😁

I’ve tried some of the Vegan Parmesan Cheese options available to purchase in the grocery store; however, they are so expensive to buy, and I’ve never really found one that I thought was worth the high price. This homemade version is by far my favorite of all the ones I’ve tried, and also has less ingredients than the store bought ones.

The salt in this recipe can be adjusted to your individual taste. I originally tried it with a full teaspoon of salt, and thought it was much too salty. Somewhere between 1/2 teaspoon and 3/4 teaspoon salt seems to be the right amount, in my opinion. I would suggest starting with a 1/2 teaspoon of salt, and taste it after grinding it in the food processor. Then add more salt, as needed.

I just toss the ingredients into my mini food processor, pulse it a few times, and the Vegan Parm is ready. I put in glass jars with a lid, and store in the refrigerator. It can be stored for several weeks in the fridge, but for longer storage it can be kept in the freezer.

Vegan Parmesan Cheese

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Servings 12

Equipment

• 1 Food Processor

Ingredients

  

• 1 cup Unsalted raw, shelled sunflower seeds
• ¼ cup Nutritional yeast
• ½ teaspoon salt (or to taste)
• 1 teaspoon garlic powder or garlic granules

Instructions

 

• Place all the ingredients into a small food processor (or blender).
• Pulse until ground to a fine texture.
• Spoon into a clean, dry jar and seal with a lid.
• Store in the refrigerator for 2-3 weeks, or for longer storage it can be kept in the freezer.