Sunflower Seed Cheese

This Sunflower Seed Cheese is a delicious vegan alternative to traditional cheese! It is made from simple ingredients. And, the result is a creamy, spreadable cheese that’s perfect for spreading on toast or bagels. It also makes a great dip for veggies and chips.

Why You’ll Love This Recipe 

• This is a plant based cheese that is not only tasty but it has a great texture to it.
• It is also easy to customize and great when made ahead.
• It’s perfect for holiday cheese board, tastes great on bagels and toast for an easy breakfast or snack.

Ingredients

You only need a few simple ingredients to help you make this simple and easy sunflower cream cheese recipe. All of these ingredients are easy to find at your local grocery.  

• raw sunflower seeds
• refined coconut oil – no taste
• nutritional yeast
• lemon juice
• white miso paste
• garlic powder
• salt and pepper

Equipment

You only need a couple kitchen tools to help you make this sunflower seed cheese recipe. You should have all of the tools already on hand in your kitchens. So, there is no need to go out and purchase anything.  

• cheesecloth
• high powered blender

How to Make Sunflower Seed Cheese

Making this vegan cream cheese recipe is so simple. Just follow the instructions below and you will have a tangy homemade cheese in no time at all.

1. Cover the sunflower seeds with water and soak overnight in the fridge.
2. Drain the sunflower seeds well and discard the water.
3. Add soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder and salt and pepper to the blender.
4. Blend until the mixture is completely smooth and velvety.
5. Cut the cheesecloth into three 20×20 squares.
6. Add the desired garnishes to the cheesecloth.
7. Divide the cheese into three equal size portions.
8. Shape into either a round or log shape and then add to the cheesecloth.
9. Wrap the cheese tightly with the cheesecloth, and seal with a rubber band or clip to hold the cheesecloth closed.
10. Add the wrapped cheeses to an airtight container and store in the fridge overnight to allow it to harden.
11. Serve with crackers, vegetables or on a bagel and enjoy.

Storage

Store this homemade sunflower seed cheese in an airtight container in the fridge for up to 7 days. It can also be frozen for up to 3 months for longer storage. Thaw overnight in the fridge before serving.

This vegan cream cheese can be served cold, at room temperature or even warmed slightly. To reheat, just add it to a pan on low heat and stir regularly until its warm throughout.

Pro Tips 

Here are a few tips to make sure that this sunflower cream cheese turns out perfectly for you every time that you make it.

• You may need to stop the blender a few times, and scrape the sides and then resume blending until you get a smooth texture.
• Some of my favorite add ins are cracker pepper, fresh thyme, parsley, toasted walnuts, or dried cranberries.
• Do not add any liquid to the ingredients while you are blending them, because you do not want a runny cheese.
• The texture should be similar to cream cheese when you remove it from the blender.
• When wrapping the cheese with the cheesecloth, for a round cheese you can just wrap the cheesecloth around the cheese, and gather the extra cheesecloth at the time, and seal with a rubber band or clip.
• For the log shaped cheese wrap the cheese cloth around the cheese, and then twist the ends closed, similar to how a hard card or Christmas Cracker is closed. Seal both ends with rubber bands or clips.
• I prefer to add flavorings to the outside of the cheese, however you can also mix the flavorings into the cheese mixture. 
• I like to use a high powered blender such as a Ninja or Vitamix for the best results.

FAQs

Do you have questions about this sunflower seed cheese recipe? Here are the answers to the most commonly asked questions for this recipe.

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