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close up shot of a ball of sunflower seed cheese topped with lemon zest and fresh thyme, surrounded by crackers and cheese knife.

Sunflower Seed Cheese

  • Author: Rachel Steenland


This sunflower seed cheese is a great vegan cream cheese recipe. It’s tasty, creamy, and makes for a delicious spread on crackers or bagels.



Add-Ins and garnish:

  • Freshly cracked pepper, chili peppers, dried herbs
  • Fresh herbs, i.e. thyme, chives
  • Lemon zest
  • Edible flowers
  • Dried fruit i.e dried cranberries
  • Roasted nuts & seeds i.e. walnuts, pumpkin seeds


    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″ x 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.

Keywords: sunflower seed cheese