The easiest vegan cheese you will ever make! This Pumpkin Seed Parmesan only requires 3 ingredients and 5 minutes, yet it is SO delicious. It’s a cheesy savory sprinkle that looks and tastes similar to dry dairy parmesan. Sprinkle it over soups, pasta, salads or any savory meal that needs a flavor boost. It will keep at room temperature for 2 weeks or more.
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Why You’ll Love This Recipe
- It is SO easy to make. It will take 5 minutes maximum. Literally put everything into a blender and pulse. Pop it into a jar to store. Done!
- Only 3 ingredients
- It actually tastes like cheese and is DELICIOUS on any savory dish. Sprinkle it on any meal to give an umami boost. I love it on pasta, soups, roast vegetables and salads.
- Nutritional yeast and pumpkin seeds are good for you! They contain protein and B vitamins.
- It’s cheaper than store-bought ready made vegan cheese. For such little effort and the cost saving, it’s totally worth making this yourself.
Ingredients You’ll Need
This recipe requires just three simple ingredients: nutritional yeast, pumpkin seeds (pepitas), and salt! It’s that simple. Quantities are listed in the recipe card at the bottom of this post.
Instructions
You’ll be pleased to know that this is probably the EASIEST vegan cheese recipe known to man. Here is a photo guide of exactly how to make Pumpkin Seed Parmesan:
Step One: Combine all ingredients in a high-power blender.
Step Two: Pulse briefly until the mixture resembles a coarse texture, similar to Parmesan cheese.
Step Three: Use immediately or store in an airtight container.
Substitutions & Variations
If you don’t have pumpkin seeds in the cupboard, don’t worry! This recipe formula for vegan parmesan works with other nuts or seeds too. It’s basically a combination of nutritional yeast (cheesy flavor) + seeds (or nuts) + salt (or other seasoning). Here are some substitution options and flavor variations I’ve tested and can vouch for:
- Sunflower seeds or raw cashews work just as well instead of pumpkin seeds. Blanched (no skin) or slivered almonds also work well.
- Give it an extra savory kick by adding garlic powder or onion powder
- Add a pinch of smoked paprika for a nacho-cheese style flavor
Equipment
You need a blender to make this recipe. I love my Nutribullet blender as it’s really easy to clean and is nice and small – the perfect size for this small volume of ingredients. You can also use a small food processor but you might find the texture to be a little more coarse.
Storage
Pumpkin seed parmesan will keep in a sealed jar or airtight container at room temperature for about two weeks, but often longer. It really depends on how fresh your pumpkin seeds are. If they are close to expiry, they will go rancid faster. You can taste if the seeds have gone rancid because the parmesan will have a sour or bitter taste. Keep the parmesan sealed and avoid exposure to moisture to help it last as long as possible. If you live in a particularly hot or tropical climate, keeping it in the refrigerator can help prolong shelf life.
Expert Tips
Don’t over-do it in the blender! Pulse the mixture for a few seconds just to get a rough crumb – a few little chunks of pumpkin seeds here and there is okay. If you blend for too long, your parmesan will quickly turn into a gluggy nut butter.
FAQ
No, unfortunately nutritional yeast is an essential ingredient here as it is what gives all the cheesy flavor. If it’s not available where you live, try buying it online – it often works out to be cheaper too.
Store it in an airtight container at room temperature for up to 2 weeks. If you live in a tropical or very hot climate, keep it in the refrigerator.
No, I wouldn’t recommend freezing pumpkin seed parmesan as it will likely absorb moisture and become gluggy when thawed. It only takes a few minutes to whip up, and is made from pantry items, so best to make it fresh.
Serving Suggestions and More Recipes
Looking for more ways to use your Pumpkin Seed Parmesan? It’s a key component in my La Scala Salad (supposedly Kim Kardashian’s favorite salad), but would also be great with any kind of pasta dish like my Kale Pesto Pasta, Cauliflower Alfredo or Roasted Red Pepper Pasta.
If you want to try some other vegan cheese recipes, then definitely try my Cashew Parmesan (very similar to this recipe), Tofu Feta or Melty Vegan Cheese.
I hope this vegan parmesan adds lots of easy flavor and joy to your meals! It’s one that I always keep in the pantry because it’s so easy, convenient and cheap to make.
I’d love to know what you think of this recipe, so please feel free to drop a star rating and review in the comments section below the recipe.
You can also tag me in your photos on Instagram @glowdiaries___ and I’ll reshare your posts to storiesāI’m always so chuffed to see my recipes in the wild!
Pumpkin Seed Parmesan
Equipment
- Blender
Ingredients
- 1 cup nutritional yeast
- 1 cup pumpkin seeds (pepitas)
- 1 tsp salt
Instructions
- Add all ingredients to a small blender.
- Pulse very briefly for 3-4 seconds until it forms a coarse crumb (some small chunks are fine). Do not blend for too long, otherwise you'll end up with a gluggy nut-butter consistency.
- Store in a glass jar or airtight container at room temperature for up to 2 weeks.
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