Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares her recipe for Sunflower Seed Cheese.
Table of Contents
This sunflower seed cheese is a great vegan cream cheese recipe. It’s tasty, and creamy, and makes for a delicious spread on crackers or bagels.
Ingredients You’ll Need
- Sunflower seeds
- Coconut oil
- Nutritional yeast
- Lemon juice
- White miso paste
- Garlic powder
- Salt & pepper
Add-ins
- Pepper, chili peppers, dried herbs
- Fresh herbs, i.e. thyme, chives
- Lemon zest
- Edible flowers
- Dried fruit i.e dried cranberries
- Roasted nuts & seeds i.e. walnuts, pumpkin seeds
How To Make This Sunflower Seed Cheese
- Cover the sunflower seeds with water and soak overnight in the fridge.
- Drain the sunflower seeds well and discard the water.
- Add soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder and salt and pepper to the blender.
- Blend until the mixture is completely smooth and velvety.
- Cut the cheesecloth into three 20″ x 20″ squares.
- Add the desired garnishes to the cheesecloth.
- Divide the cheese into three equal size portions.
- Shape into either a round or log shape and then add to the cheesecloth.
- Wrap the cheese tightly with the cheesecloth, and seal with a rubber band or clip to hold the cheesecloth closed.
- Add the wrapped cheeses to an airtight container and store in the fridge overnight to allow it to harden.
Sunflower Seed Cheese – Recipe Card
Sunflower Seed Cheese
Ingredients
- 1 cup raw sunflower seeds - soaked
- 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
Add-ins
- Freshly cracked pepper - chili peppers, dried herbs
- Fresh herbs - i.e. thyme, chives
- Lemon zest
- Edible flowers
- Dried fruit i.e dried cranberries
- Roasted nuts & seeds i.e. walnuts - pumpkin seeds
Instructions
- Cover the sunflower seeds with water and soak overnight in the fridge.
- Drain the sunflower seeds well and discard the water.
- Add soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder and salt and pepper to the blender.
- Blend until the mixture is completely smooth and velvety.
- Cut the cheesecloth into three 20″ x 20″ squares.
- Add the desired garnishes to the cheesecloth.
- Divide the cheese into three equal size portions.
- Shape into either a round or log shape and then add to the cheesecloth.
- Wrap the cheese tightly with the cheesecloth, and seal with a rubber band or clip to hold the cheesecloth closed.
- Add the wrapped cheeses to an airtight container and store in the fridge overnight to allow it to harden.
- Serve with crackers, vegetables or on a bagel and enjoy.
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More Vegan Recipes You Might Like
- Easy Greek Pasta Salad
- Freekeh Medjool Date Vegan Salad
- Vegan Chicken Couscous Stew (Moghrabieh)
- Crispy Orange-Sesame Brussels Sprouts
Recipe & Photography by Rachel Steenland.
