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Sunflower Seed Cheese

A tangy, creamy, and completely dairy-free cheese made from sunflower seeds that's perfect for snacks and meals.
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Prep Time 15 minutes
Total Time 1 day
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Plant-based, Vegan
Calories: 90
Ingredients Method Notes

Ingredients
  

Cheese Base
  • 1 cup raw sunflower seeds soaked overnight
  • 1/4 cup refined coconut oil
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice key for flavor
  • 2 teaspoons white miso paste
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
Garnishes
  • Freshly cracked pepper or chili peppers, dried herbs for seasoning
  • Fresh herbs (like thyme and chives) for topping
  • Lemon zest
  • Edible flowers
  • Dried fruit (like cranberries)
  • Roasted nuts & seeds (like walnuts or pumpkin seeds)

Method
 

Preparation
  1. Soak the sunflower seeds in water overnight in the fridge.
  2. Drain and discard the soaking water.
  3. In a blender, combine the soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder, and a pinch of salt and pepper. Blend until smooth and velvety.
  4. Cut cheesecloth into three 20 inch x 20 inch squares.
  5. Add your desired toppings to the center of the cheesecloth.
  6. Divide the cheese mixture into three equal parts.
  7. Shape each portion into a round or log shape, place it in the cheesecloth, and wrap tightly. Secure with a rubber band or clip.
  8. Refrigerate overnight in an airtight container to harden.
Serving
  1. Serve with crackers, fresh veggies, or on a bagel.

Notes

This cheese keeps well in the fridge for up to one week in an airtight container. It can be frozen for up to three months; thaw overnight in the fridge before using. Tips: Soak longer for creamier texture. Substitute coconut oil with any neutral oil if needed.