Nut-Free Vegan Parmesan Cheese

Nut-Free Vegan Parmesan Cheese-top view in a glass jarIs cheese the hardest thing to give up when you start a vegan diet?  This has been true for many of my vegan friends.  Watching others sprinkle a generous amount of parmesan cheese on their freshly baked pizza is torture, right?

Thankfully, many creative bloggers out there are helping us to solve the problem.  Well, it’s not exactly a problem. As a foodie, you know what I mean.  Having alternatives in a healthier way definitely adds fulfillment to life.

One of my favorite food bloggers, Dana, from, has so many creative ideas for vegan recipes.  One of them is cashew nut vegan parmesan cheese.  If you are not allergic to nuts, her vegan version  of parmesan cheese is well worth trying.  However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice.

Nut-Free Vegan Parmesan Cheese

To make this nut-free vegan parmesan cheese, you only need 4 ingredients.

Lightly roasted chickpeas

Nutritional yeast


Garlic powder

Nut-Free Vegan Parmesan Cheese

Quite simple, right?  After blending them all together, you can sprinkle this healthy, homemade, protein and fiber rich parmesan cheese on any of your favorite dishes. Make sure you don’t roast your chickpea too long, otherwise the texture will be too dry.

Nut-Free Vegan Parmesan Cheese

Don’t forget to bring it to your next vegan pizza adventure.

Nut-Free Vegan Parmesan Cheese


5 from 2 votes
Nut-Free Vegan Parmesan Cheese
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Is cheese the hardest thing to give up when you start a vegan diet? You’ll find this nut-free vegan parmesan cheese is quite simple to make at home. (#Vegan #GlutenFree #NutFree)
Course: Condiment
Cuisine: Vegan/Nut-Free/Gluten-Free
Keyword: diy parmesan cheese, Gluten-free, homemade vegan cheese, nut free, vegan cheese
Servings: 1 1/4 cup
Author: Joyce
  • 3/4 cup lightly roasted chickpeas see note
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  1. Combine all ingredients in a food processor. Blend until well mixed.
Recipe Notes

To make the lightly roasted chickpea, lightly coat soaked chickpeas with canola oil and roast at 375 ℉ for approximately 30 minutes. You want to keep the inside of chickpeas soft instead of crunchy. Otherwise the vegan cheese will be too dry.


Nut-Free Vegan Parmesan Cheese


    • Joyce says:

      Hey, Sue. I think if you use the canned chickpeas, you still need to use oven to roast them to remove the water content. Otherwise it will be too wet. You can try to blend the canned chickpeas in a food processor to break them up and then roast them in oven. This may save you some time and energy. Let me know how it turns out if you’re going to try it. Thanks!

  1. Sonya says:

    How should the parmesan be stored after making it? Refrigerate or no? And, for how long?

    Mine turned out great, by the way ?

  2. Meagan says:

    Is this gluten free? I know it says it is, but with one of the ingredients being yeast, I want to be sure. Thank you!

  3. Désirée says:

    Hello! This sounds fabulous. Just one question before I try it: You say to roast “soaked chickpeas” — does this mean only soak them overnight without cooking them? Or should I soak/cook them as usual, then roast?


  4. Tracy says:

    Thank you so much for this, very tasty! I added these as part of sweet potato and polenta fries and ended up just eating this by the spoonful.

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