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!
Notes
Nutrition
Lisa says
Hi!
What do you use to get the ‘imprint’ on top of your sunflower cheese? It looks nice!
Lisa
Sam Turnbull says
It was just the parchment paper and the bottom of the container I used. 🙂
Amera says
I’m so excited to make this:) But just realized I don’t have lemon juice! Could a sub apple cider vinegar?
Sam Turnbull says
Yes but it will taste a little different
Judy says
Sam, FYI...the nutrition info didn't capture on the print.
Theresa says
If I wanted to do this with nuts (my husband is allergic to sunflower seeds) would I still use 2 cups of nuts?
Sam Turnbull says
I would recommend trying my cheddar cheese instead 🙂
Brandy says
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!
Sam Turnbull says
Use shelled sunflower seeds. I just purchase them that way so you don't have to do any added work 🙂
Estelle says
A great recipe. Thanks so much for sharing.
Sam Turnbull says
You're welcome!
Rae says
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!
Sam Turnbull says
Haha! Amazing! Yes, the coconut oil will help it firm up but I'm so glad you enjoyed it!
Lauren D says
Can you use anything else to sub the coconut oil?
Sam Turnbull says
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!
Annie says
I made this and used dark miso as I didnt have white ! Really good, great taste except mine has turned a green colour after been in fridge for couple of days... so as you can imagine the colour has put off my non Vegan family.....Annieany tips as to why mine has turned a green colour, or is it purely because of the Miso ? Thankyou
Sam Turnbull says
I've never had that happen before, so yes it must be the miso. Glad you enjoyed!
Karen says
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 ‼️‼️
Ceacea says
Thank u 4 this tip! I only use sunflower vs cashew in recipes so I will make that note as I usually use the raw; so appreciated
Kimberly says
I have yellow miso paste. Will it be too strong in this recipe?
Sam Turnbull says
It's slightly stronger in flavour but I think will still be delicious! You can use a bit less if you like. 🙂
Cathy says
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.
Sam Turnbull says
Wonderful!! SO happy you love it so much, Cathy 🙂
G G says
So could you use this as a cheese sauce?
Sam Turnbull says
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 🙂
Joe says
My request for your next veganized cheese is cotija
Sam Turnbull says
Noted! 🙂
Linnea Hanson says
We've made this twice, already. This is my husband's favorite cheese.
Sam Turnbull says
Yay!! Thrilled it's become a fave for you, Linnea 🙂
Brenda Wiley says
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.
Sam Turnbull says
Yay!! so happy it was a hit, Brenda 🙂
Dominique says
Thanks for the IP tip !
Christina says
This was awesome! So easy and I love a cheese made with something less expensive than cashews!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Christina 🙂
Lovethescents says
Will make this today and am particularly excited that it's nut-free for school lunches as you indicated. Thank you!
Sam Turnbull says
You're most welcome, I hop you love it! 🙂
Zoe Lowndes says
Just made this Sam and it's delicious!
Sam Turnbull says
Yay! So happy to hear that 🙂
Silvana says
Hi!
Please,
Can I do it without a miso paste?
Its difficult to find it here.
Is it work out this way?
Sam Turnbull says
The miso paste adds an aged umami flavour, but if it's difficult for you to find, try adding sauerkraut instead. Enjoy!
Kelly says
Do you know if it's possible to make this without the oil? Or with a non-oil substitute?
Sam Turnbull says
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!
BRITT SHEA says
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?
Sam Turnbull says
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 🙂
VeggieTater says
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.
Sam Turnbull says
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!
Jim Felder says
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.