Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of recipe (about 1/4 cup)
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
