This recipe has been a staple in our house for many years, and I hope it will become one in yours too!
My children love to sprinkle this “parmesan” over most of their dinners, including pastas, rice dishes – even salads! The adults in our household are big fans too, for the depth of flavour and textural interest it adds to every meal.
It’s simply delicious, super easy to make, and highly nutritious. What are you waiting for – go make a batch!
This nut-free vegan parmesan only takes three minutes to make (really!), and will give your meals a lovely depth of flavor with its distinct cheesy umami-ness.
I’ll admit it does not taste like real Parmigiano-Reggiano, but it’s a good plant-based alternative that’s cholesterol-free and healthy. It is nut-free, so much lower in saturated fat than other vegan parmesan recipes, but is also high in protein and B-vitamins.
Because it’s so quick and easy to make I usually just whip up a batch a few times a week. It will last in the fridge for a month or more, and quite a bit longer in the freezer. Remember to store your nutritional yeast in a dark place – sunlight can affect it’s vitamin B12 content.
[Photo above shows the parmesan sprinkled over our delicious Alfredo with Garlic Greens recipe.]
Nut-Free Vegan Parmesan
- 1/2 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp fine sea salt
- Stir together the ingredients in a bowl or jar until combined.
- Store in an airtight container in your fridge for up to 3 months.
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Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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