This Vegan Sunflower Seed Cheese Recipe makes a tasty homemade dairy-free alternative that's creamy, savory, and pleasantly tangy.
It's made with simple plant-based ingredients, is completely oil-free and nut-free, and has a firm yet creamy texture that's perfect for spreading or slicing.
Love homemade cheese? Try my cashew cheddar cheese next.
Since going plant-based, I've had so much fun experimenting with homemade cheese recipes, from vegan tofu ricotta and dairy-free mozzarella to plant-based burrata. After testing different combinations, this vegan sunflower seed cheese has earned a regular spot in my kitchen.
I love how the sunflower seeds blend into a smooth, creamy mixture that sets into a sliceable cheese with just the right balance of savory and tangy flavors.
The best part? It takes only minutes to prepare and uses inexpensive ingredients you probably already have in your pantry.
I love serving it with my homemade lentil crackers or flaxseed crackers, along with nuts and fresh or dried fruit, for a simple appetizer that's always a treat to share!
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🌻Ingredients
- Raw sunflower seeds: Create a creamy base with a naturally rich, nutty flavor.
- Agar agar powder: Helps the cheese set firmly so it's easy to slice.
- Nutritional yeast: Adds a delicious savory, cheesy flavor.
- Lemon juice: Gives the cheese a fresh, tangy taste.
- Salt, smoked paprika, garlic powder, onion powder, and black pepper: Bring savory depth, a hint of smokiness, and balanced seasoning.
- Water: Helps blend the seeds into a smooth, creamy mixture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Sunflower Seed Cheese
Soak the sunflower seeds: Soak the raw sunflower seeds in hot water for 15-20 minutes or in cold water for at least 2 hours. Drain well before using.
Blend the ingredients: Add the drained sunflower seeds, agar agar powder, nutritional yeast, lemon juice, salt, smoked paprika, garlic powder, onion powder, black pepper, and water to a high-speed blender. Blend until completely smooth and creamy.
Cook the mixture: Pour the blended mixture into a saucepan and simmer over medium-low heat for 8 minutes, stirring frequently. Avoid using high heat or leaving it unattended, as the mixture can easily burn.
Transfer to a dish: Immediately pour the hot mixture into a round dish and smooth the top. Tip: Work quickly because the mixture starts setting as it cools. Cover with cling film or aluminum foil and refrigerate for at least 2 hours or overnight until completely set.
Unmold and serve: To remove the cheese, carefully turn the dish upside down or gently loosen the edges with a knife. Slice and serve with crackers, fresh fruit, nuts, or your favorite veggies.
📋Variations
- Incorporate dried herbs: Add dried oregano, basil, thyme, or Italian seasoning for a fragrant, herby flavor.
- Make it spicy: Add a pinch of chili flakes or cayenne pepper for a little heat.
- Mediterranean-style cheese: Mix in finely chopped sun-dried tomatoes, dried oregano, and a little extra black pepper.
- Add fresh herbs: Stir in finely chopped fresh parsley, dill, or chives after cooking for a fresh, savory twist.
💡Marinela's Tips
- Blend until completely smooth: Blend the soaked sunflower seeds thoroughly until no grainy bits remain. This is key to getting a creamy, silky cheese texture.
- Use agar agar powder: Make sure you use agar agar powder, not flakes, as the recipe measurements are designed for powder. Also, check the expiration date to ensure it sets properly.
- Adjust for agar agar flakes: If using flakes instead of powder, you'll need approximately 3-4 times the amount. However, I recommend sticking with powder for more consistent results.
- Stir while cooking: Stir the mixture frequently over medium-low heat to prevent it from sticking to the bottom of the saucepan or burning. Don't leave it unattended while simmering.
❓Frequently Asked Questions (FAQ's)
Agar agar is essential for this recipe because it helps the cheese set and become firm enough to slice. Without it, the mixture will remain more like a creamy spread.
Yes! You'll need approximately 3-4 times more flakes than powder. However, agar agar powder is easier to measure and gives more consistent results.
Keep it in an airtight container in the refrigerator for up to 5 days. Always use a clean knife when slicing to keep it fresh.
📖 Recipe
Vegan Sunflower Seed Cheese Recipe
Equipment
- 1 high speed blender
- 1 Medium saucepan
- 1 round ceramic or glass dish
Ingredients
- ¾ cup raw sunflower seeds
- 2 tablespoons nutritional yeast
- 1 tablespoon agar agar powder
- 1 + ½ tablespoons lemon juice freshly squeezed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 pinch ground black pepper
- 1 + ¼ cup fresh water
Instructions
- Soak in hot water for 15-20 minutes or in cold water for at least 2 hours. Drain well.¾ cup raw sunflower seeds
- Add the drained sunflower seeds, agar-agar powder, nutritional yeast, lemon juice, seasonings, and water to a high-speed blender. Blend until completely smooth and creamy.2 tablespoons nutritional yeast, 1 tablespoon agar agar powder, 1 + ½ tablespoons lemon juice, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon sea salt, 1 pinch ground black pepper, 1 + ¼ cup fresh water
- Transfer the mixture to a saucepan and simmer over medium-low heat for 8 minutes, stirring frequently to prevent sticking or burning.
- Immediately pour the hot mixture into a round dish and smooth the top. Work quickly because the mixture starts setting as it cools.
- Cover and refrigerate for at least 2 hours or overnight until firm.
- Carefully turn the dish upside down or loosen the edges with a knife to release the cheese. Enjoy with crackers, fresh fruit, nuts, vegetables, or in sandwiches.
Notes
- Soaking: Hot water speeds up the soaking process, while cold water requires more time.
- Blending: Blend thoroughly for the smoothest, creamiest texture.
- Agar agar: Use powder rather than flakes for the measurements in this recipe.
- Cooking: Keep the heat at medium-low and stir frequently to prevent burning.
- Setting: Pour the mixture into your dish immediately after cooking, as agar agar sets quickly.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
🧀Dairy-free cheese recipes
- Vegan hemp parmesan
- Cashew nut cheese sauce
- Non-dairy parmesan cheese
- Nutritional yeast cheese sauce
If you try this sunflower seed cheese, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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