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Creamy Goodness of Sunflower Seed Cheese

This homemade vegan cheese is creamy, versatile, and easy to make, perfect for your charcuterie board or snack.
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Prep Time 10 minutes
Total Time 1 day
Servings: 3 servings
Course: Appetizer, Snack
Cuisine: Dairy-Free, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw sunflower seeds (soaked) Soak overnight
  • 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
Toppings (optional)
  • Freshly cracked pepper or chili peppers, dried herbs
  • Fresh herbs (like thyme and chives)
  • Lemon zest
  • Edible flowers
  • Dried fruit (like cranberries)
  • Roasted nuts & seeds (like walnuts or pumpkin seeds)

Method
 

Preparation
  1. Soak sunflower seeds: Cover them with water and let them soak overnight in the fridge.
  2. Drain seeds: Remove the soaking water and drain the seeds well.
  3. Blend ingredients: In a blender, combine soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso, garlic powder, and a pinch of salt and pepper. Blend until smooth and velvety.
  4. Prepare cheesecloth: Cut cheesecloth into three 20" x 20" squares.
  5. Add toppings: Put your desired toppings in the center of each cheesecloth piece.
  6. Divide cheese mixture: Split the cheese mixture into three equal parts.
  7. Shape the cheese: Form 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: Place the wrapped cheeses in an airtight container and refrigerate overnight to harden.
  9. Serve: Enjoy with crackers, fresh veggies, or slathered on a bagel.

Notes

Store in the refrigerator for up to one week. Can be made a few days in advance for gatherings. Don’t skip the overnight chilling.