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Spoonful of chickpea parmesan cheese

Vegan Chickpea Parmesan Cheese (Nut-Free)

Allison Mulcahy
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!
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Prep Time 5 minutes
Cook Time 45 minutes
Cuisine Dairy-Free, Nut-Free, Plant-Based, Vegan
Servings 16 (1 Tbsp) Servings
Calories 19 kcal

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.

Nutrition

Calories: 19kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 101mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Tried this recipe?Tag me @mnveghead