Step 1

You can watch the video in the post for visual instructions.

Step 2

First, soak the sunflower seeds (or cashews) in cold water overnight or hot water for an hour. Then drain and rinse them well.

Step 3

Next, combine all the cream cheese ingredients (except the olive oil) in a food processor or blender and blend until smooth and creamy. Pause the machine occasionally to scrape down the sides. This process can take a couple of minutes, depending on your desired texture.

Step 4

Meanwhile, combine the chimichurri spices (if using) in a small bowl and stir well. Once the sunflower seed cream cheese is smooth, add about 1½ tablespoons of the spice blend to the cream cheese and pulse two to three times to mix it (or use a spoon to stir).

Step 5

You can either enjoy the soft cheese immediately OR make a molded version:Lightly grease a small bowl or ramekin (mine was about 4-4½ inches big) with the oil, then sprinkle the bowl with the remaining Chimichurri spice blend.

Step 6

Transfer the vegan cream cheese to the bowl, smooth the top with a spatula, then transfer it to the refrigerator to chill for at least a few hours or overnight.

Step 7

To de-mold, gently run a knife around the outside to loosen it, invert it onto a plate, shake it gently a few times, then remove the mold (refer to video).

Step 8

Serve with crackers and bread then enjoy!