This homemade raw vegan sunflower seed cheese is exactly what happens when you decide let ingredients shine. It’s the simplicity that allows this dish to show off a little. “Cheese” made from humble sunflower seeds? You got that right, but we transformed them into something unexpectedly luxurious, creamy, tangy, and deeply satisfying. No dairy, no cooking, and no drama necessary. What you’re left with is a smooth, spoonable masterpiece that somehow tastes like it took way more effort than you put into it.
As a dip, this is the life of the party, even if it is just a party of one. It’s as if the vegetables you choose to dip in the sunflower seed cheese suddenly try harder. Even a plain slice of cucumber becomes a vehicle for greatness. As a spread, this “cheese” glides effortlessly onto wraps, or even toast or sandwiches that you make post-cleanse. It adds a beautiful richness without being too heavy. It’s bold enough to stand on its own, yet polite enough to play a supporting role that highlights other ingredients.
We don’t ever want to say that a recipe is perfect, but this one is in that quiet, confident way. This sunflower seed cheese proves that raw vegan food can be both wholesome and indulgent, offering robust nutrition and incredible depth of flavor. It doesn’t try to imitate anything; rather, it just plain delicious. Keep it fresh in your fridge for up to a couple days and trust us when we tell you that you’ll find excuses to eat it, but then quickly realize you didn’t need excuses at all.
- Prep Time:10m
- Total Time:11m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Dips & Spreads, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c raw sunflower seeds
- 1/4 c refined coconut oil
- 1/4 c nutritional yeast
- 1/4 c freshly squeezed lemon juice
- 2 tsp. tahini
- 1/2 tsp. garlic powder
- Sea salt & pepper, to taste
Instructions
- Soak the sunflower seeds in water for an hour or two to soften them for blending.
- Drain the sunflower seeds and discard the water. Add them to a food processor with the rest of the ingredients and pulse until the mixture is completely smooth and velvety.
- Get a cheesecloth and cut it into 20x20-inch squares.
- At this point, you can add some optional herbs or extra seasonings to the cheese mixture. Divide the blended mixture into three equal portions, shape into round molds, and add to the cheesecloth.
- Wrap the cheesecloth tightly around the cheese and seal with a rubber band to keep it closed.
- Add the wrapped cheeses to an airtight container and store in the fridge overnight so they can harden.
- Serve with raw vegetables sticks and enjoy.
