Pumpkin Seed Parmesan

Made with just 3 ingredients in 5 minutes, this vegan parmesan is a cheesy, savory topping for pasta, soups, salads, or anywhere you'd use dairy parm.

Course Condiment

Cuisine American

Prep Time 5

Total Time 5

Servings jar (~10 oz)

Calories 26kcal

Author Liz Douglas

Equipment

Blender

Ingredients

1 cup nutritional yeast approx. 60g
1 cup pumpkin seeds pepitas; approx. 135g
1 tsp salt fine sea salt or table salt; approx. 6g

Instructions

Add ingredients to blender: Place the nutritional yeast, pumpkin seeds, and salt into a small blender or bullet-style blender.
Blend in short pulses for about 3–4 seconds until a coarse, crumbly texture forms. Some small chunks are fine—avoid over-blending, or it may turn into a paste.
Transfer to a glass jar or airtight container. Store at room temperature for up to 2 weeks.

Video

Notes

This recipe makes about 1 medium size jar of parmesan.

The nutritional information is based on approximately 20 serves per jar (roughly 1.5 tablespoons per serve).

Nutrition