Vegan parmesan cheese that’s nut free, kind to the planet, and easy on the wallet! And it takes just a few minutes to make…

A small terracota dish, a spoon and a glass jar full of vegan parmesan.

If you are looking for a vegan alternative to parmesan, you’ve got to try this easy recipe!

It’s incredibly quick to make - just chuck ingredients in a blender.
It’s salty & cheesy but cruelty free and nutritious.
It’s already ‘grated’ so it’s perfect for sprinkling liberally on vegan pastas, lasagne, risottos… EVERYTHING!
Plus it's an easy way to add a dash more protein to your diet.

There are many vegan parmesan cheeses you can buy. Violife and Follow Your Heart Parmesan are two of the most popular brands. But if you are looking for a less processed, palm oil free, and more nutritious vegan parm, then making your own is the way to go!

A spoon in a dish, the vegan parm has spilt on the surface around it. — Resisting the temptation to eat this vegan parmesan by the spoonful...

Many homemade vegan parmesan recipes use cashews. I don’t know if you’ve noticed but so many popular vegan recipes seem to rely on an endless supply of cashews nuts. But they’re so expensive!

So we came up with this vegan parmesan cheese recipe that’s budget friendly, nut free, and delicious! It’s become such a staple that we always keep a jar full of it in our pantry.

It’s got just four ingredients:

Sunflower seeds - you’ll want raw, shelled sunflower kernels.
Nutritional yeast - for cheesiness. We use one which is fortified with B12.
Garlic powder - to boost the flavour and tang.
And some salt.

Sunflower seeds vs cashews

Sunflower seeds are an ideal alternative to cashews. We often use them in our vegan pesto, or use them to make this soft garlic and herb vegan ‘cheese’, as well as this parmesan.

Here’s why:

They are much cheaper

In the UK, organic cashews are around £2 per 100g, and organic sunflower seeds can be bought at around 50p per 100g. So they are a quarter of the price!

So, a jar of this vegan sunflower seed parmesan costs approximately £1. If you made it with cashews it would set you back around £3.30 - so the difference is huge!

They are easier to find locally and packaging free

Cashews are native to Brazil, and grow in tropical climates in countries such as India, Cote D’Ivoire and Vietnam. However, sunflower seeds are produced widely across Europe, and can also be found in the USA. So if you are not in the tropics, and are looking to eat more locally, sunflower seeds are the way to go!

We are also big fans of reducing waste and have found it’s easier to buy sunflower seeds at packaging free shops than cashews.

Cashews processing can be harmful

The deshelling process of cashews is done by hand, and releases a caustic liquid which can burn the worker’s hands. To help support better conditions for cashew workers, buy fairtrade nuts. It’s not always so easy to find fairtrade cashews, so sunflower seeds are a good alternative.

They are just as nutritious

Sunflower seeds and cashews are quite similar in their nutritional content, both being excellent vegan protein sources. Sunflower seeds are a bit higher in protein, richer in fibre, and lower in carbs and saturated fats than cashews.

The kernels are also an excellent source of B vitamins and Vitamin E and rich in minerals, such as Iron, Magnesium and Zinc. More sunflower seed nutritional information here.

They are more allergen friendly

If you are looking for a nut free vegan parmesan, then sunflower seeds are perfect. Just remember that sometimes people can have sunflower seed allergies.

Another nut free option would be hemp seeds hearts. We also love the taste of pumpkin seeds (pepitas), but they will give a greenish colour to the blended mixture.

How long does it keep?

Transfer your vegan parmesan to a clean and completely dry jar and store somewhere cool. It will keep for at least a few weeks (though you may find it gets eaten up pretty quickly!)

You can also store it in the freezer for several months, and just let it warm up a bit before using.

A jar, dish and spoon full of ground, pale yellow vegan alternative to parmesan cheese. — Simple and delicious - we always have a jarful ready to enjoy!

Sprinkle it on…

This sunflower seed parmesan makes an excellent topping for Italian dishes, like our easy vegan carbonara.

It's also a great boost to vegan soups and salads... Really it's so versatile you can sprinkle it on whatever you fancy!

One thing to note, is that this vegan parmesan won’t melt like dairy parmesan and, if you cook it for a long time, it can burn. So if you want to add it on top of something like a lasagne or pizza, we recommend adding it on towards the end of cooking.

Two potions of pasta with bolognese sauce, a pepper mill and a small bowl of vegan parmesan substitute. — Enjoying it with our vegan spaghetti bolognese. We sprinkled a lot more on afterwards!

We hope you enjoy making this easy vegan parmesan cheese. Let us know in the comments what you enjoyed it with! - Sophie & Paul

We particularly love these vegan recipes with a generous sprinkling on top:

This cosy Lentil Risotto with Butternut Squash

Our rich and tasty Vegan Lentil Ragu

And these simply wonderful Pumpkin Gnocchi!

📖 Recipe

A spoon scoops a portion of vegan parmesan cheese.

Easy Vegan Parmesan Cheese

by Sophie & Paul

5 from 9 votes

Ready in minutes, this nut free vegan parmesan is nutritious, cruelty free, and budget friendly!

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Prep Time: 5

Total Time: 5

Makes: 12 servings

Course: Preserve

Cuisine: Italian, Vegan

Ingredients

▢ 1 cup (130 g) sunflower seeds
▢ ¼ cup nutritional yeast
▢ 1 tsp salt
▢ 1 tsp garlic powder

Instructions

Place all the ingredients in a blender or food processor.
1 cup (130 g) sunflower seeds, ¼ cup nutritional yeast, 1 tsp salt, 1 tsp garlic powder
Pulse until fine and well mixed.
Transfer into a clean and dry jar for storage.

Notes

Use raw sunflower seeds that have been shelled or hulled such as these.

In place of the sunflower seeds, you can also use hemp seeds hearts. We also love the taste of pumpkin seeds (pepitas), but they will give a greenish colour to the blended mixture.

And if you don't need a nut free vegan parmesan, you can also use cashews, almonds or walnuts.

If you prefer a stronger flavour, increase the salt and garlic powder to taste.

Keeps for a few weeks in a jar in a cool, dark place. Store in the freezer for longer life.

Nutrition

This information is calculated per serving and is an estimate only.

Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!

Comments

5 from 9 votes (5 ratings without comment)