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.
Vegan Sunflower Seed Cheese
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
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!Â
Notes
Nutrition
Dee says
What can I use instead of coconut oil?
Elaine Lindley says
This looks awesome!
Is there a miso substitute I could use?
Thank you for your recipes! Not only are they works of delicious art, have helped me changed my life!
Barbara says
Oh, that was fun!! I created (thanks to you) something with an entirely different flavor from anything I've tasted. Makes me think of when I first tried pesto or falafel, ages ago, how my taste buds sat up and said, "Whoa! What is THIS?" This is great!
I couldn't get all my sunflower seeds ground us, but I liked having that texture. Next time, I might add in some roasted, salted sunflower seeds at the end, to add both flavor and texture. Or maybe chives. Or maybe currents, lots of possibilities.
Jess @ IDTLC Support says
That's exciting! A brand new flavor sensation! We're so happy you enjoyed the experience. 🙂
Carrie Xie says
This was very easy to make and it tasted amazing! I did find it very hard to blend/smooth out in my food processor and had to use a bit more coconut oil. Maybe my processor isn't strong enough. Do you think it would still work if I added some water (also increasing the seasoning so it doesn't lose flavour) during the blending and then strain out any excess liquid with a cheesecloth that it might help the blending process go smoother and that the cheese will be smoother?
TIA!!
Jess @ IDTLC Support says
That sounds like a great way to try and get the texture even smoother! Let us know how it works out!
Maryam says
I was working with only half the recipe so it seemed i might not have the mass i needed to get a good grind. I didn’t want to add any water to move the stuff off the walls of the container back down onto the blades so i thought of using oat cream, but i was in a hurry so i used 1/4 of oats and 1/4 of water and that worked a charm. Great recipe, thanks!
Patricia Richards says
Is there a substitute for coconut oil? Trans fats are not something I would consider part of a healthy diet. Thanks!
Alice says
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.
Alexader says
I only have yellow miso. Would that work just as well or do I need to find white?
Jess @ IDTLC Support says
Yellow miso should work fine, but it is saltier so you may want to adjust for that.
Glenys says
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... .
Sam Turnbull says
So happy you enjoyed!!