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–+ servings
sunflower seed cheese with crackers on wood cutting board

Whole New Mom - https://wholenewmom.com

Garlic and Chive Sunflower Seed Cheese (Dairy and Soy Free)

Course: Appetizer, Snack
Keyword: sunflower seed cheese
Servings: 32
Calories: 75kcal
This Garlic and Chive Vegan Cheese Recipe is a sunflower seed cheese so it's great for almost all special diets. Great as a dip or a spread.
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Ingredients

  • 2 cups raw sunflower seeds
  • 1/2 cup lemon juice
  • 6 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 2 teaspoons salt
  • 1/2 cup chives (loosely chopped)
  • 1 tablespoon miso (optional)
  • 1 tablespoon nutritional yeast (optional)

Instructions

  • Soak sunflower seeds at least 8 hours or overnight (up to 24 hours) in water with 1 teaspoon of salt. 
  • Drain and rinse.
  • Place the sunflower seeds and the remaining ingredients in a high-powered blender or food processor. Blend until smooth.
  • While processing, you can stop every so often to scrape down the sides of the blender / processor if needed.
  • Taste the mixture, and add more seasoning if desired.
  • Form the cheese into whatever shape you'd like. You can free form it, make one or a few smaller wheels of cheese, or use a silicone mold to make it into any desired shape.
  • Serve raw, or you can also bake this vegan cheese recipe for even better results. Following are the directions to do so.
  • Preheat oven to 200F. Spread the mixture or form into a disk a parchment paper lined pan,approximately ¾ inches thick.
  • Bake for about 40-50 minutes.
  • Top with chopped chives, if desired.
  • Store any leftovers in an airtight container in the fridge.

Notes

    • Raw vs. Roasted Seeds: It's very important that you use raw sunflower seeds for this recipe. Roasted seeds will give it a completely different taste, and you likely won't enjoy it.
    • Miso and Nutritional Yeast Options: While the miso and nutritional yeast are optional, they add a nice extra flavor.
    • Paleo: If you're eating paleo, and are concerned about miso, you can leave it out, however some die hard paleo eaters do eat miso due to its stellar nutritional profile, including the fact that it is fermented.
    • Soy-free: You can substitute chick pea miso for the soy miso if necessary.
    • Storage: You should be able to store this in the fridge for about a week.
    • Baking Notes: Baking the cheese isn't needed, but it will result in a firmer top and sides, which I personally love. Either way, this cheese will still be very spreadable.

Nutrition

Serving: 14.3g | Calories: 75kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 1g