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!
Servings: 16 (recipe makes 2 wheels of 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 ground 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 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: 1 serving (recipe makes 16 servings) | Calories: 134kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 130mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-sunflower-seed-cheese/Scan the QR code for updates, tips, and to ask me any questions!
