This creamy, tangy vegan cream cheese is a simple homemade alternative that delivers rich flavor and smooth texture without dairy. Made from sunflower seeds and a handful of pantry staples, it’s perfect for spreading, dipping, or adding to your favorite savory dishes.
Why You’ll Love This Recipe
This recipe is quick to prepare and requires only a blender or food processor. It is completely dairy-free, gluten-free, nut-free, soy-free, and oil-free in the base mixture. The flavor is fresh and lightly tangy, closely resembling classic cream cheese, and it can be customized easily with herbs, spices, or savory additions. It’s also budget-friendly and made with wholesome, easy-to-find ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sunflower seeds, 1 cup (140 g), soaked
Nutritional yeast, 2 tablespoons (or white miso paste as an alternative)
Lemon juice or lime juice, 1½ tablespoons
Water, ½ cup (120 ml)
Salt, ½ to ¾ teaspoon
Black pepper, to taste
Olive oil, 1 teaspoon, for greasing the container
Optional chimichurri spice blend:
Dried oregano, ½ teaspoon
Dried basil, ½ teaspoon
Dried parsley, ½ teaspoon
Garlic powder, ¼ teaspoon
Onion powder, ¼ teaspoon
Smoked paprika, ¼ teaspoon
Red pepper flakes, a pinch
Directions
Soak the sunflower seeds in cold water overnight or in hot water for 1 hour. Drain and rinse thoroughly.
Add the soaked sunflower seeds, nutritional yeast, lemon or lime juice, water, salt, and black pepper to a high-speed blender or food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
If using the chimichurri spice blend, mix all the spices together in a small bowl. Add about 1½ tablespoons of the blend to the cream cheese and pulse briefly until incorporated.
For a molded version, lightly grease a small bowl or ramekin with olive oil and sprinkle the remaining spice blend evenly around the sides. Transfer the cream cheese into the bowl and smooth the top. Refrigerate for at least 3 hours or overnight until firm.
To unmold, run a knife around the edge, invert onto a plate, and gently tap until released.
Servings and timing
This recipe makes approximately 1½ cups of vegan cream cheese, serving about 6 people.
Preparation time is about 15 minutes, not including soaking or chilling time.
There is no cooking time required.
Variations
For extra creaminess, replace part of the water with unsweetened dairy-free milk.
For a plain version, omit the chimichurri spice blend entirely.
For a garlic and herb flavor, add minced fresh chives and a pinch of garlic powder.
For a spicy version, blend in cayenne pepper or finely minced chili.
For a Mediterranean twist, mix in finely chopped sun-dried tomatoes and dried basil.
Storage/Reheating
Store the vegan cream cheese in an airtight container in the refrigerator for up to 5 to 6 days. The flavor improves after the first day. Freezing is possible for up to 2 months, though the texture may change slightly; re-blend after thawing for best results. This recipe does not require reheating.
FAQs
Is vegan cream cheese really dairy-free?
Yes, this recipe contains no dairy products and uses sunflower seeds to create a creamy base.
Can I use cashews instead of sunflower seeds?
Yes, soaked cashews can be used for a richer texture. Reduce the water to about ¼ cup per cup of cashews.
Why does soaking the seeds matter?
Soaking softens the seeds, improves digestion, and helps achieve a smoother, less grainy texture.
Can I make this recipe without nutritional yeast?
Yes, you can omit it or replace it with white miso paste for savory depth.
How do I make the cream cheese firmer?
Chill it in the refrigerator for several hours or overnight to help it set.
Why is my vegan cream cheese grainy?
Graininess usually comes from under-blending or insufficient soaking time.
Can I use this cream cheese for baking?
This version works best as a spread. For desserts, a sweeter cashew-based cream is recommended.
How can I make it more tangy?
Add an extra teaspoon of lemon or lime juice, tasting as you go.
Is this recipe suitable for meal prep?
Yes, it keeps well in the refrigerator and is ideal for preparing in advance.
What are the best ways to serve it?
It’s delicious on bagels, toast, crackers, wraps, or as part of a vegetable platter.
Conclusion
This homemade vegan cream cheese proves that you don’t need dairy to enjoy a creamy, flavorful spread. With simple ingredients, easy preparation, and endless customization options, it’s a versatile recipe you’ll return to again and again for everyday meals and special occasions alike.
A smooth, creamy, and tangy vegan cream cheese made with sunflower seeds and simple pantry staples. Completely dairy-free, gluten-free, nut-free, and customizable with herbs or spices.
Ingredients
1 cup (140 g) sunflower seeds, soaked
2 tablespoons nutritional yeast (or substitute white miso paste)
1½ tablespoons lemon juice or lime juice
½ cup (120 ml) water
½ to ¾ teaspoon salt
Black pepper, to taste
1 teaspoon olive oil, for greasing container
Optional Chimichurri Spice Blend:
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
Pinch of red pepper flakes
Instructions
Soak sunflower seeds overnight in cold water or in hot water for 1 hour. Drain and rinse thoroughly.
In a blender or food processor, combine sunflower seeds, nutritional yeast (or miso), lemon juice, water, salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed.
If using the chimichurri blend, mix the spices in a small bowl and add 1½ tablespoons to the blended cream cheese. Pulse to incorporate.
To mold, grease a small bowl or ramekin with olive oil. Sprinkle remaining spice blend around the sides. Spoon in cream cheese and smooth the top.
Refrigerate for at least 3 hours or overnight until firm.
To unmold, run a knife around the edge, invert onto a plate, and tap gently to release.
Notes
Soaking seeds ensures a smooth, spreadable texture and easier digestion.
For a plain version, omit the chimichurri blend.
Add chopped fresh herbs or sun-dried tomatoes for different flavors.
Cashews can be substituted for sunflower seeds for a richer texture.
Chilling improves texture and flavor—best served after resting overnight.
