Vegan Parmesan Cheese that’s perfect for pasta, pizza, salads, roasted vegetables, or anywhere else you’d sprinkle on some parmesan. Made with crispy, baked chickpeas, so it’s not only dairy-free but also nut-free. It’s wonderfully cheesy, crumbly, salty, and delicious!
Ingredients For Vegan Parmesan
- Chickpeas – Drained, rinsed, and dried
- Olive Oil – Or any other neutral oil
- Nutritional Yeast – Key ingredient or cheesiness
- White or Yellow Miso Paste – Adds umami flavor
- Garlic Powder
- Sea Salt
- Hemp Hearts – Optional, for extra omega’s
How To Make Chickpea Parmesan
To get the chickpeas as crunchy as possible, start by roasting them in the oven. We’re going to bake them at 350°F for 45 minutes, stirring every 15, to make sure they’re nice and crispy.
- Drain & rinse chickpeas.
- Dry chickpeas by laying out a clean towel. Fold the bottom half of the towel up and over the chickpeas and gently roll them back and forth with your hands on top of the towel. Discard any skins that rub off in the process.
- Transfer dried chickpeas to a baking sheet and drizzle with a little olive oil and a generous sprinkle of sea salt. Toss to coat.
- Bake the chickpeas for about 45 minutes, shaking the pan every 15 minutes.
- Remove from the oven and let them cool for about 10 minutes as they’ll crisp up a bit during this period.
- Blitz chickpeas with all other ingredients into a fine powder in a food processor or blender.
How to Store Your Parmesan
This vegan parmesan keeps for weeks in the refrigerator and even longer in the freezer. I love having this stuff on hand to add flavor and crunch to dishes like pasta, pizza, and salad. It’s one of our favorite condiments, and we pretty much sprinkle it on everything here!
Tips!
- Experiment with herbs like basil or oregano
- Add a little lemon zest for a brighter flavor
- Instead of roasting canned chickpeas, you could save time by purchasing store-bought, crunchy chickpeas like these Biena Sea Salt Chickpea Snacks
- Use the chickpea water, aka aquafaba, to make The Absolute Best Vegan Brownies from Rainbow Plant Life. These are the BEST brownies we’ve ever made!
More Recipes
Vegan Caesar Salad with Chickpea Crunch
Tempeh Bolognese with Pesto and Almond Parmesan
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so try this dairy-free parmesan on your next pizza or pasta!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan Chickpea Parmesan Cheese (Nut-Free)
Ingredients
- 1 15-Ounce Can Chickpeas
- 1 tablespoon Olive or Avocado Oil
- 2 tablespoon Nutritional Yeast
- 2 teaspoon White Miso Paste
- ½ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
- 1 tablespoon Hemp Hearts (Optional)
Instructions
- Preheat oven to 350°F
- Drain and rinse the chickpeas. Dry chickpeas by laying out a clean towel. Fold the bottom half of the towel up and over the chickpeas and gently roll them back and forth with your hands on top of the towel. Discard any skins that rub off in the process.
- Transfer dried chickpeas to a baking sheet and drizzle with a little olive oil and a generous sprinkle of sea salt Toss to coat.
- Bake the chickpeas for about 45 minutes, shaking the pan every 15 minutes.
- Remove from the oven and let them cool for about 10 minutes as they’ll crisp up a bit during this period.
- Blitz chickpeas with all other ingredients into a powder using a food processor or blender.
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