Sunflower Seed Vegan Cheese
Prep time
Cook time
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Plan ahead to make this vegan cheese. You must soak the sunflower seeds overnight so that they blend smooth and rich. I enjoy the cheese right out of the blender, but you can place it in the refrigerator to firm. If you want a very firm cheese, check out the recipe I adapted this recipe from: Keepin It Kind's Sunflower Cheddar. My take on this recipe is meant for spreading on crackers and is perfect for those who want to make a delicious vegan cheese quickly.
Serves: 8
  • 1¾ cups sunflower seeds (soaked overnight, at least 6 hours)
  • ½ cup nutritional yeast
  • 2 tsp lemon juice
  • 1½ tsp mellow miso or chickpea miso
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dijon mustard
  • ¼ tsp sea salt
Additional toppings (add 1 at a time or all at once)
  • ½ tsp smoked paprika
  • 1 jalepeño, seeded (optional) and minced
  • 2 tbsp dill, chopped
  1. Place ingredients in a food processor and blend until creamy.
  2. Shape into a disk using a cookie cutter or plastic wrap.
  3. Serve immediately, or refrigerate for 1 hour to firm.
  4. Serve with vegan crackers, bread, or veggies on a cheese plate.
Recipe by Sweet Potato Soul by Jenné Claiborne at