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Creamy Sunflower Seed Cheese

A delightful, velvety vegan cheese spread made from sunflower seeds, perfect for snacking on crackers or bagels.
Print Recipe
Prep Time 10 minutes
Total Time 1 day
Course Appetizer, Snack
Cuisine Healthy, Vegan
Servings 6 servings
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 1 cup raw sunflower seeds (soaked) Soak for 8 hours
  • 1/4 cup refined coconut oil
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 2 teaspoons white miso paste
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Optional Additions

  • Freshly cracked pepper (or chili peppers, dried herbs)
  • Fresh herbs (like thyme and chives)
  • Lemon zest
  • Edible flowers (optional)
  • Dried fruit (like cranberries, optional)
  • Roasted nuts & seeds (like walnuts or pumpkin seeds, optional)

Instructions
 

Preparation

  • Soak the sunflower seeds by covering them with water and letting them soak overnight in the fridge.
  • Drain the seeds and discard the soaking water.
  • In a blender, combine the soaked seeds, refined coconut oil, nutritional yeast, lemon juice, white miso, garlic powder, and a pinch of salt and pepper. Blend until smooth and velvety.

Wrapping

  • Cut cheesecloth into three 20" x 20" squares and place desired toppings in the center.
  • Divide the cheese mixture into three equal parts, shape each into a round or log shape, wrap it tightly in cheesecloth, and secure with a rubber band or clip.

Chilling

  • Place the wrapped cheeses in an airtight container and refrigerate overnight until firm.
  • Serve with crackers, fresh veggies, or on a bagel.

Notes

This creamy treasure keeps well in the fridge for about 5–7 days. Freeze for longer storage and thaw in the fridge before serving.
Keyword Creamy Spread, Dairy-Free Cheese, Homemade Cheese, Sunflower Seed Cheese, Vegan Cheese