Sesame Hemp Vegan Parmesan

August 28, 2017

This vegan parmesan cheese recipe is super easy. Just throw everything into your food processor. This recipe is raw, vegan, and paleo-friendly and is fantastic with pasta or veggies.

This vegan parmesan cheese recipe is raw, vegan, and paleo-friendly. Just throw hemp seeds, sesame seeds, spices, and salt into your food processor for a delicious condiment you can use on pasta or veggies.

There is always a jar of this vegan parmesan cheese in our house. This recipe takes less than 5 minutes to make, and is a fantastic dairy-free alternative to traditional parmesan cheese. We use this sesame hemp parmesan on pastas, risottos, stews, soups, salads, and vegetables.

Many other vegan parmesan recipes utilize cashews. But, I like to use white sesame seeds because they’re alkaline-forming, are one of the most concentrated plant-based sources of calcium, and are high in protein and zinc for bone health. Just 1/4 cup of sesame seeds contains 6.4 grams of protein and 351mg of calcium.

These tiny super seeds also contain heart-healthy monounsaturated fats, are loaded with magnesium, rich in phytosterols, and contain the unique lignans sesamin and sesamolin, which all work together to regulate blood pressure and cholesterol. And, with a good amount of iron, sesame seeds also help build mineral-rich blood. Crammed with copper (vital for anti-inflammatory ammo), sesame seeds also help reduces pain and swelling, fizzle free radicals, and boost collagen and elastin regeneration.

Throw them in the food processor with hemp seeds, and you’ve got a protein-packed condiment that also tastes amazeballs! You can’t beat that.


Sesame Hemp Vegan Parmesan

This vegan parmesan cheese recipe is raw, vegan, and paleo-friendly. Throw everything into a food processor for a delicious condiment for pasta or veggies. 

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Tess Masters



  1. Throw the ingredients into a food processor fitted with the s blade, and process for 20 to 30 seconds until the texture resembles Parmesan cheese. 
  2. Transfer the mixture to a sealed container in the fridge or cool pantry.  

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak