sunflower seed cheese

This nut-free vegan cheese is quick and easy to make with just 9 ingredients. Serve this vegan cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! School safe!

Vegan Sunflower Seed Cheese

raw sunflower seeds, (softened (see step 1))

yeast

lemon juice

refined coconut oil

white miso paste

garlic powder

smoked paprika

salt ((or

turmeric

You will first need to soften the sunflower seeds. Softening them will make them easier to blend and will result in a smoother cheese. You can either boil or soak the seeds. To boil: put the sunflower seeds in a medium-sized pot and cover with water. Bring to a boil and continue to boil for 10 - 15 minutes until the sunflower seeds have softened. Drain and rinse before using. Or to soak: place the sunflower seeds in a bowl and cover the seeds with water. Soak overnight until tender. Drain and rinse before using.

To soften the sunflower seeds:

Add all of the ingredients to a food processor and blend until the mixture is as smooth as possible, stopping to scrape the sides as needed.

Prepare your mold(s) by lining them with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like, I used two of these mini springform pans to make two wheels of cheese.  Once the cheese is blended, scoop the cheese mixture into a mold of choice and smooth the top. Cover and chill in the fridge for 4 hours or overnight to let the cheese firm up. The cheese will be firmer fresh out of the fridge but will soften as it sits out. Serve this vegan cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! 

To make vegan sunflower seed cheese:

Creamy, thick, and tangy, this Sunflower Seed Cream Cheese is the best dairy-free cream cheese substitute! It&#039;s nut-free, gluten-free, and made with 7 ingredients only!

Sunflower Seed Cream Cheese Recipe

raw sunflower seeds

lemon

coconut oil*

nutritional yeast**

salt

¼ tsp black pepper

Rinse sunflower seeds well. Add pot a pot and cover with water. Bring to a boil, then simmer on medium-high heat for 25-30 minutes or until soft.

Then, drain the sunflower seed, and DO NOT rinse! Add them to a food processor or a high-speed blender, alongside the coconut oil, boiling water, lemon juice, nutritional yeast, salt, and black pepper. Blend on high for a few minutes, until very creamy and smooth. You&#39;ll need to stop a few times to scrape down the sides with a spatula.

Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or nutritional yeast for cheesiness.

Transfer the cheese into a container and refrigerate for at least 4 hours, ideally 6-8 hours. This will help the cheese to set and firm up.

Serve with veggies, crackers, or pita chips. Keep in mind that the cheese will start to melt slightly if kept for 1-2 hours at room temperature.

This easy vegan cream cheese is smooth, creamy, tangy, and made with just 3 base ingredients + an optional chimichurri spice blend to take it to the next level! It’s gluten-free, nut-free, soy-free, & oil-free!

Vegan Cream Cheese

sunflower seeds ((see notes))

yeast (or use white miso paste)

lime juice (or lemon juice)

Tbsp Chimichurri spice

Black pepper (to taste)

water

olive oil (for the container)

oregano

basil

parsley

onion powder

¼ tsp smoked paprika

¼ tsp red pepper flakes

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

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

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.

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).

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.

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.

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).

Serve with crackers and bread then enjoy!

https://content.jwplatform.com/videos/QGDKl7cZ.mp4

This easy vegan cream cheese is creamy, tangy, and made with just a few base ingredients + an optional Chimichurri spice blend to make herbed cream cheese! It's dairy-free, gluten-free, nut-free, soy-free, and oil-free!

Vegan Cream Cheese Recipe

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Sunflower Seed Cream Cheese Recipe

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Top 3 sunflower seed cheese recipes from across the web

The most viewed sunflower seed cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sunflower Seed Cheese

Sunflower Seed Cream Cheese Recipe

Vegan Cream Cheese

The most viewed sunflower seed cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine