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    Home » Recipes » Snacks

    September 15, 2019 91 Comments

    Vegan Sunflower Seed Cheese

    6.1K shares
    Jump to Recipe

    Ever since I started posting my vegan cheese recipes, I have gotten asked (probably a million and twelve times) if I had a nut-free version. Well, my friends, I finally do! Welcome to my new shiny vegan sunflower seed cheese recipe. Applause!

    Vegan 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! #itdoesnttastelikechicken #veganrecipes #vegancheese #nutfree

    This vegan cheese is also so super simple to make! Just 9 ingredients, blend, chill, done. The result is a vegan cheese that is creamy, tangy, spreadable, and completely addictive. You can taste the sunflowers seeds in this cheese but it just adds to the depth of flavour. And because this cheese is nut-free that also makes it school safe so you can pack it in your lunch box!

    Vegan 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! #itdoesnttastelikechicken #veganrecipes #vegancheese #nutfree

    You know this vegan cheese is a keeper because as I was testing this recipe, some non-vegan family stopped by and had a taste. They immediately asked for the recipe -it's a win for vegan cheese!

    To make vegan sunflower seed cheese:

    soaking the sunflowers will ensure a smoother vegan cheese consistency.

    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.

    Blend the sunflower seed cheese until smooth and creamy.

    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.

    this nut free vegan cheese is perfect to make ahead of time.

    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, dish, or bowl you like, I used two of these mini springform pans to make two wheels of cheese about 4 inches wide, perfect for a cheeseboard.

    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 right out of the fridge but will soften as it sits out.

    Vegan 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! #itdoesnttastelikechicken #veganrecipes #vegancheese #nutfree

    The vegan cheese will keep well in an air-tight container in the fridge for about a week or this sunflower seed cheese also freezes well. Just wrap tightly then store in an air-tight container and freeze.

    Serve this vegan cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like!

    Bon appetegan!

    Sam.

    Print Recipe
    4.98 from 34 votes

    Vegan 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!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course : Side DishSnack
    Cuisine : AmericanCanadian
    Servings: 2 wheels of cheese (about 4 inches diameter)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 cups raw sunflower seeds, softened (see step 1)
    • ¼ cup nutritional yeast
    • ¼ cup lemon juice
    • ¼ cup refined coconut oil
    • 4 teaspoons white miso paste
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt (or to taste)
    • ½ teaspoon turmeric
    US Customary - Metric
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    Instructions

    To soften the sunflower seeds:

    • 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 make vegan sunflower seed cheese:

    • 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! 

    Notes

    *nutrition is for 1 wheel of cheese or half of the recipe. 
    *The vegan cheese will keep well in an air-tight container in the fridge for about a week or this sunflower seed cheese also freezes well. Just wrap tightly then store in an air-tight container and freeze.

    Nutrition

    Serving: 1wheel of cheese (recipe makes 2) | Calories: 1078kcal | Carbohydrates: 36g | Protein: 33g | Fat: 97g | Saturated Fat: 30g | Sodium: 1043mg | Potassium: 1072mg | Fiber: 14g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 8mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Patricia Richards says

      March 25, 2023 at 11:06 am

      Is there a substitute for coconut oil? Trans fats are not something I would consider part of a healthy diet. Thanks!

      Reply
    2. Alice says

      January 03, 2023 at 12:01 pm

      Would this cheese work for Mac n cheese? Or other recipes which may need melted cheese? My daughter has dairy, egg and nut allergies so this would be perfect for her to try.

      Reply
    3. Alexader says

      December 20, 2022 at 3:24 pm

      I only have yellow miso. Would that work just as well or do I need to find white?

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:29 pm

        Yellow miso should work fine, but it is saltier so you may want to adjust for that.

        Reply
    4. Glenys says

      November 08, 2022 at 1:22 am

      5 stars
      Hi Sam, I am thrilled to have found your recipe, the only change I made was using a small packet of miso instant soup as I didn't have any plain miso but it was perfect! Loved this and will be making it again. It's just gone into the fridge but to be honest whether it's soft or firmer won't worry me as it will be a great spread or dip also.
      Thanks heaps - I'm still learning as although I cook heaps of vegetarian food I have only recently given up dairy - but this is GOOD... .

      Reply
      • Sam Turnbull says

        November 17, 2022 at 5:09 pm

        So happy you enjoyed!!

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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