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!
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!
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:
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.
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, 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.
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.
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!
- 2 cups raw sunflower seeds, softened (see step 1)
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 1/4 cup refined coconut oil
- 4 teaspoons white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon 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.
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!
*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
Did you make this recipe?
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I don’t have miso, but do have Korean soy bean paste (doenjang). I’m going to try it and report back. Really excited to have found this recipe!
hope you love it!
Hi!
What do you use to get the ‘imprint’ on top of your sunflower cheese? It looks nice!
Lisa
It was just the parchment paper and the bottom of the container I used. 🙂
I’m so excited to make this:) But just realized I don’t have lemon juice! Could a sub apple cider vinegar?
Yes but it will taste a little different
Sam, FYI…the nutrition info didn’t capture on the print.
If I wanted to do this with nuts (my husband is allergic to sunflower seeds) would I still use 2 cups of nuts?
I would recommend trying my cheddar cheese instead 🙂
Question: Should the sunflower seeds be hulled? Sorry if this is a dumb question and/ or if it specifies this somewhere and I missed it. I’ve never cooked with sunflower seeds before so I want to make sure. Thank you!
Use shelled sunflower seeds. I just purchase them that way so you don’t have to do any added work 🙂
A great recipe. Thanks so much for sharing.
You’re welcome!
This is amazing and also dang near foolproof! I managed to accidentally leave out the coconut oil (found it in the microwave later…) and it was still delicious. Probably softer than intended, but the flavors are top notch. A strong sunflower taste, mixed with almost a cheddar. Really amazing with pretzels!
Haha! Amazing! Yes, the coconut oil will help it firm up but I’m so glad you enjoyed it!
Can you use anything else to sub the coconut oil?
Because coconut oil is solid at room temperature it helps this cheese hold shape. The only thing similar is vegetable shortening but it is a little softer. Hope that helps!
I made this with raw sunflower seeds and there was a bitter undertone. Made it with roasted unsalted sunflower seeds and it was gone
Another fabulous recipe ‼️‼️
I have yellow miso paste. Will it be too strong in this recipe?
It’s slightly stronger in flavour but I think will still be delicious! You can use a bit less if you like. 🙂
Just made this for the 2nd time as it is a really tasty cheese that freezes well. I grate it or cut it straight from the freezer. I left out the garlic powder and added vegan stock powder on the 2nd batch because I didn’t always want the garlicky taste.
Wonderful!! SO happy you love it so much, Cathy 🙂
So could you use this as a cheese sauce?
This is designed to be solid at room temperature, so it won’t be a sauce, more of a spread. If you would like to try my nacho cheese recipe that would work great. You could even replace the cashews for sunflower seeds 🙂
My request for your next veganized cheese is cotija
Noted! 🙂
We’ve made this twice, already. This is my husband’s favorite cheese.
Yay!! Thrilled it’s become a fave for you, Linnea 🙂
Another winning recipe! LOVED this! And, I brought it to share with a group of omnivores who didn’t know I was vegan (and I didn’t say a word) and everyone loved this!!
I used the Instant Pot to soften the sunflower seeds …. 5 minutes, immediate, manual release of pressure, and then rinse in cold water and they were ready to use.
Yay!! so happy it was a hit, Brenda 🙂
This was awesome! So easy and I love a cheese made with something less expensive than cashews!
Yay!! Thrilled you loved it so much, Christina 🙂
Will make this today and am particularly excited that it’s nut-free for school lunches as you indicated. Thank you!
You’re most welcome, I hop you love it! 🙂
Just made this Sam and it’s delicious!
Yay! So happy to hear that 🙂
Hi!
Please,
Can I do it without a miso paste?
Its difficult to find it here.
Is it work out this way?
The miso paste adds an aged umami flavour, but if it’s difficult for you to find, try adding sauerkraut instead. Enjoy!
Do you know if it’s possible to make this without the oil? Or with a non-oil substitute?
You could skip the oil but it won’t firm up as much into a wheel of cheese, it will just be more of a spread. But if you’re ok with that, then by all means, enjoy!
Sunflower seeds are the best, so to make them into cheese is genius!! Thank you! Guessing can use any neutral oil in place of coconut oil?
Thanks Britt! Actually, no, a neutral oil won’t work here. The reason I use coconut oil is because it is solid at room temperature. Once the cheese is chilled, the coconut oil helps it firm up to a nice firm but spreadable cheese texture. So stick to coconut oil if you can 🙂
This is great, I just got a bunch of sunflower seeds so I have to try this! Whenever I make “cheese”, I find a quick way to break down the nuts/seeds quickly is to just dry blend them into a powder first, add the wet ingredients and let them soak for a few, then blend everything together.
That’s an interesting idea, I will have to try that! There isn’t much liquid in this recipe so I wonder how that would work. I hope you enjoy the cheese!
Sam, this is how I do all cheese and cheese sauces, with cashews at least. Just fluff the powder with a fork or chopstick since it tends to pack in the corners before adding wet ingredients. Then add everything else, blend for a minute, let them soak for 5 minutes, blend another minute.
I modified your mac & cheese powder recipe to include powdered cashews (since I don’t usually have unsweetened/plain plant milks on hand). Then I just blend with water and the cashews make instant cashew milk. This also lets me use a 2:1 cashew/water ratio so it is more of a cashew cream rather than milk to give it added richness.