9 Delicious Vegan Sunflower Seed Cheese Recipes For Your Kids

9 Delicious Vegan Sunflower Seed Cheese Recipes For Your Kids

Looking for excellent vegan cheese? Look no further than the best vegan sunflower seed cheese! This cheese is overpowering and does not taste too heavy. It's smooth and creamy, and you can deliciously serve it with some roasted tomatoes or green beans.

What is Vegan Sunflower Seed Cheese?

Vegan sunflower seed cheese is a smooth, creamy cheese that is perfect for those interested in veganism. It is made from beans and rice and is full of flavour. You can serve the cheese with some roasted tomatoes or green beans. It is also easy to make, taking just 10 minutes to make.

1. Vegan Sunflower Seed Cheese

This nut-free and dairy-free sunflower seed cheese are easy and quick to make. It has only 9 ingredients.

Serve this vegan seed cheese with crackers or bread, and spread it on a baguette or a sandwich. You can add the vegan sunflower seed cheese to a salad or use it anywhere you like!

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 2

Ingredients

• Raw sunflower seeds: 2 cups, softened (see step 1)
• Nutritional yeast: ¼ cup
• Lemon juice: ¼ cup, freshly squeezed
• Refined coconut oil: ¼ cup
• White miso paste: 4 teaspoons
• Garlic powder: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Salt: ½ teaspoon or to taste
• Turmeric: ½ teaspoon

Method To Soften The Sunflower Seeds

First of all, you will need to soften the sunflower seeds. Softening the seeds will make blending them easier and result in smoother vegan cheese. You can either soak or boil the seeds.

• Boiling: Put the sunflower seeds in a medium-sized pot and cover them with water. Bring to a boil and simmer for 10-15 minutes until the sunflower seeds have softened. Drain and rinse before using.
• Soaking: Place the sunflower seeds in a bowl and cover the seeds with water. Soak overnight until tender. Drain and rinse before using.

Method To Make The Vegan Sunflower Seed Cheese

1. Add all the vegan cheese ingredients to a food processor and pulse until the mixture is as smooth as possible, stopping the food processor and scraping the sides as needed.
2. Prepare your mould(s) by lining them with plastic wrap or parchment paper, or you can use a silicone mould. You can use any mould or dish you like. Once the seed cheese is blended, scoop the cheese mixture into the moulds and smoothen the top.
3. Cover the vegan cheese and chill in the fridge for 4 hours or overnight to let the cheese firm up. The cheese will be firmer and fresh from the fridge but soften as it sits. Serve this vegan cheese with crackers or French bread, spread it on a sandwich, add it to a tomato salad, or use it anywhere you like!

Recipe Notes

The vegan cheese will store well in an airtight container in the fridge for about a week. This sunflower seed cheese also freezes well. Just wrap it tightly, store it in an airtight container and freeze.

2. Vegan Sunflower Seed Boursin Cheese

A deliciously tangy and inexpensive homemade vegan goat cheese alternative. You can spread it on crackers, eat it with a crispy piece of French baguette, crumble it in salads, and put it on pizza.

Prep time: 1 day | Cook time: 30 minutes | Total time: 1 day 30 minutes | Servings: 6 people

Ingredients

• Sunflower seeds: 1½ cups (soaked in water for 6 hours)
• Lemon juice: 3 teaspoons, freshly squeezed
• Probiotic capsule: 1-2
• Garlic: 1 clove, minced
• Salt: 1 teaspoon
• Nutritional yeast: 2 tablespoons
• Water: ⅓ cup

Optional Ingredients

• Herbs: 1 tablespoon minced
• Red pepper: 2 tablespoons, chopped
• Chives: 1 tablespoon minced

Method

1. This vegan seed cheese recipe is very flexible. You can even add different herbs and spices to match your taste.
2. No lemon juice? Use pickle juice, Saurkraut juice, or your favourite light-coloured vinegar.
3. Do you want to add some extra pep? Add 1 teaspoon of white miso or mustard to your cheese.
4. Are you craving more depth of flavour? Try some smoked paprika or onion powder.
5. I would like to know what you added or subtracted to make it your own.
6. Soak your sunflower seeds in fresh water for 6 hours. Drain your soaked sunflower seeds and add them to your blender or food processor, along with lemon juice, garlic, salt, nutritional yeast, and water. Blend until creamy, stopping the machine from scraping down the sides. Taste and adjust the seasonings to your palette.
7. Scoop the mixture out of the blender and into a medium-sized glass bowl. Open the probiotic capsules and sprinkle the capsules' contents into the sunflower mixture. Stir well with a silicone or wooden spoon until combined. Steer clear using a metal bowl or utensils, as they can react with the probiotics.
8. Scoop the cheese mixture into a cheesecloth-lined sieve. You can even wear a clean white T-shirt in place of cheesecloth. Let the sieve rest on a bowl (in case of drippage) and let it sit for 24 to 48 hours (unrefrigerated).
9. Taste your seed cheese after 24 hours, and if you are happy with it, you can stop and use it, but if you want a more pronounced funky flavour, let it sit and culture for another day.
10. Once you are happy with the cheese's flavour, you can use it as is, or you can do as we did and separate the cheese ball into 3 clumps.
11. Knead 1 ball with chopped roasted red peppers.
12. Roll the 2nd cheese ball in minced fresh herbs (oregano and rosemary).
13. Mix the chopped chives into the 3rd ball.
14. Place each ball on a square of plastic, wrap up tightly into a smooth ball and place the cheese balls on a plate in the refrigerator until firm.
15. Instead of the refrigerator, you can unwrap the cheeses and bake them on a cookie sheet in a low oven at 225°F for 30 minutes. Either way, you get fantastic spreadable cheese.

 Recipe Notes

• Storing:  It is essential to store the vegan sunflower seed Boursin cheese in a cool, dark place. The best way to store vegan cheese is to put it in a jar and age it in the fridge for about two days.
• Serving: You can serve your vegan Boursin with roasted tomatoes or green beans. Or simply serve it with a fresh and crusty vegan baguette.

3. Simply Vegan Sunflower Seed Cheese

This simply vegan sunflower seed cheese is creamy and delicious on a crusty piece of French baguette.

Prep time: 20 minutes (plus 4-8 hours soaking) | Cook time: 0 minutes | Total time: 20 minutes | Servings: 8

Ingredients

• Sunflower seeds: 1 cup, soaked for 4 to 8 hours
• Plain unsweetened almond milk beverage or water: ¼ cup, plus additional as needed
• Lemon juice: 2 tablespoons, freshly squeezed
• Ume plum vinegar: 1 tablespoon (or apple cider vinegar: 1-2 tablespoons + sea salt: ¼ teaspoon)
• Garlic: 1 small clove, minced

Method

• Before you drain the sunflower seeds, rub them between your fingers to help release most of the skin. They might affect the colour and the texture, but not the taste. So it is okay if you don't get them all. Drain and rinse the sunflower seeds.
• Place the sunflower seeds in your blender or food processor with almond milk or water, vinegar, lemon juice, and garlic. Pulse or blend, adding more liquid if it is too thick until the mixture is as smooth as possible. Stop the blender or food processor and scrape down the sides as needed.
• Serve immediately.

Recipe Notes

• The leftovers of this vegan seed cheese are kept well in an airtight container in the refrigerator for 3-5 days.

4. Vegan Sunflower Seed Cream Cheese

I'm avoiding cashews right now, so I made this creamy, spreadable, inexpensive Vegan Sunflower Seed Cream Cheese that is delicious instead.

Prep time: 1 hour 30 minutes | Cook time: 0 minutes | Total time: 1 hour 30 minutes | Servings: 6-8

Ingredients

• Raw sunflower seeds: 1 cup
• Unsweetened oat milk: ½ cup
• Nutritional yeast: 2 tablespoons
• White miso paste: 2 tablespoons
• Lemon juice: 2 tablespoons, freshly squeezed
• Apple cider vinegar: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Green onions: 6, chopped

Method

1. Soak the sunflower seeds in enough water to cover for 1 hour
2. Drain the sunflower seeds and add them to a high-speed blender
3. Add all the remaining vegan seed cheese ingredients except for the green onions
4. Blend until smooth
5. Place the cheese mixture in a bowl, fold in green onions, and mix well.
6. It can be eaten right away but tastes better after being refrigerated.

 Recipe Notes

• You can enjoy this sunflower seed cheese right away. However, in my opinion, it tastes better after being refrigerated.

5. Vegan Sunflower Seed Spreadable Cheese

Plan to make this vegan sunflower seed cheese. You must soak the sunflower seeds overnight so that they blend smoothly.

We enjoy the seed cheese right out of the blender, but you can place it in the refrigerator to firm.

My take on this recipe is that you can use it to spread on crackers, which is excellent for those who want to make delicious vegan cheese quickly.

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 8

 Ingredients

• Sunflower seeds: 1¾ cups, soaked overnight, at least 6 hours
• Nutritional yeast: ½ cup
• Lemon juice: 2 teaspoons, freshly squeezed
• Mellow miso or chickpea miso: 1½ teaspoons
• Turmeric: ¼ teaspoon
• Onion powder: ½ teaspoon
• Garlic powder: ½ teaspoon
• Dijon mustard: ½ teaspoon
• Sea salt: ¼ teaspoon

 Additional Toppings (Optional)

• Smoked paprika: ½ teaspoon
• Jalepeño: 1, seeded and minced
• Dill: 2 tablespoons chopped

Method

1. Place the vegan seed cheese ingredients in a food processor and blend until creamy.
2. Shape into a disk using a cookie cutter or plastic wrap.
3. Serve immediately, or refrigerate for 1 hour to firm.
4. Serve with vegan crackers, bread, or veggies on a cheese plate.

 Recipe Notes

You can easily store this vegan seed cheese in the fridge for a few days. It also freezes well.

6. Easy Vegan Seed Cheese With Sunflower Or Pumpkin Seeds

You can make this super easy vegan cheese recipe with pumpkins, sunflower seeds, or a mix of the two for a simple, quick, and delicious creamy vegan cheese that complements a variety of foods! Nut-free and keto-friendly!

Prep time:10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 6

Ingredients

• Unsalted seeds: 1 cup (pumpkin, sunflower or a blend)
• Water: ½ cup
• Nutritional yeast: 2 tablespoons
• Apple cider vinegar: 2 tablespoons
• Sea salt: ¾ teaspoon (¼ teaspoon if you are using salted seeds)
• For seasonings of choice, see the Tips and Flavor Combos section above in the post

Method

1. Combine all of the seed cheese ingredients in a food processor or blender.
2. Let them sit for ten minutes.
3. Blend until smooth and creamy.
4. Enjoy!

 Recipe Notes

• You can buy a bag of pre-salted, pre-seasoned sprouted seeds for a quicker and easier version of this cheese.
• Otherwise, choose to use pumpkin, sunflower, or a blend of both.
• When you use pre-seasoned, pre-salted seeds, use all ingredients minus the added seasonings and only ¼ teaspoon salt.
• Using plain, unsalted seeds, try the following flavour combinations with ¾ teaspoon salt.
• Nutritional yeast is an optional ingredient but certainly lends a cheesier flavour to this recipe.
• You can use lemon juice instead of cider vinegar.
• You can soak the ingredients for up to 2 hours before blending. The pre-soaking will help if your food processor or blender is not as strong and you want to ensure a smoother seed cheese.
• This vegan seed cheese stores well in an airtight glass container in the refrigerator for up to 5 days.

 Seasoning Combinations (Optional)

• Garlic & Thyme – Garlic: 2 cloves & thyme ½ teaspoon
• Pepper Jack – Red chilli flakes: ¼ teaspoon & jalapeño or serrano pepper: 1
• Spicy Italian – Italian seasoning: 1 teaspoon, cayenne pepper: ¼ teaspoon; garlic: 1 clove
• Mexican Delight – Ground cumin or seeds: ½ teaspoon; oregano: ¼ teaspoon; chilli powder: ½ teaspoon; garlic powder: ¼ teaspoon; use lime juice instead of vinegar

7. Vegan Sunflower Seed Cheddar Cheese

This cheddar cheese is an easy recipe for delicious raw vegan cheese from sunflower seeds. It is a tremendous vegan seed cheese that slices, grates, and melts, so you can use it instead of dairy cheese in most recipes to make it plant-based. This heart-healthy vegan seed cheese tastes great, is cheap, and doesn't take long to make.

Prep time: 10 minutes | Additional time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Sunflower seeds: 1 cup (140 g)
• Lime juice: 1, freshly squeezed
• Nutritional yeast: 3 tablespoons
• Garlic: 1 clove
• Onion: 1 slice
• Turmeric: ½ teaspoon
• Cayenne pepper: ¼ teaspoon
• White miso paste: 2 tablespoons
• Agar-agar powder: 1 tablespoon
• Water: 1½ cups (360ml)

 Method

1. Soak the sunflower seeds in water overnight. Are you running out of time? Soak the seeds for at least 10 minutes.
2. In a pan, mix the agar-agar with water until it dissolves. Then add in 1 cup (240 ml) of water.
3. Bring the agar-agar mixture to a boil and simmer for 5 minutes, constantly stirring to prevent it from sticking to the bottom.
4. Take the saucepan from the heat and allow the cheese mixture to cool for a few minutes.
5. Drain and rinse the sunflower seeds.
6. Place all the ingredients into a blender.
7. Add ½ a cup (120 ml) of water and blend until smooth.
8. Whisk together the sunflower seed cheese mixture and the agar-agar until all the ingredients are well combined.
9. Pour the seed cheese mix into a glass container, approx. 6″ in diameter, then place it in the fridge for 1-2 hours to set.
10. You may want to oil your dish or line it with parchment paper. I use a ceramic dish, and I can remove it easily enough.

 Recipe Notes

• Once the sunflower seed cheese sets, you can take it out of the dish and enjoy this delicious and healthy vegan cheese instead of dairy cheese.
• You can keep this vegan seed cheese in the fridge for a few days.

8. Garlic And Chive Sunflower Seed Cheese

This Garlic and Chive Vegan Cheese Recipe is a sunflower seed cheese, so it's excellent for almost all special diets. It's great as a dip or a spread.

Prep time: 20 minutes | Cook time: 40-50 minutes | Total time: 60-70 minutes | Servings: 32

Ingredients

• Sunflower seeds: 2 cups
• Lemon juice: ½ cup, freshly squeezed
• Extra virgin olive oil: 6 tablespoons
• Garlic: 2 cloves
• Sea salt: 2 teaspoons
• Chives: ½ cup, loosely chopped
• Miso: 1 tablespoon (optional)
• Nutritional yeast: 1 tablespoon

Method

1. Soak sunflower seeds overnight or for 24 hours in water with 1 teaspoon salt. (Note: If you use already soaked and dried nuts and seeds, you will likely need to use salt again.)
2. Drain and rinse.
3. Blend the sunflower seeds with the remaining ingredients in a high-powered food processor or blender until the mixture is smooth.
4. Enjoy!
5. You can also bake this vegan cheese recipe, but I don't find it alters the texture much. The following are the directions for doing so if you wish.
6. Preheat the oven to 200F. Spread the mixture onto a parchment paper-lined pan or form into a disk approximately ¾ inches thick. Bake for about 40-50 minutes. You'll have a firmer top and sides to the vegan cheese, which is lovely. This cheese will still be very spreadable.

Recipe Notes

• We tried both the fridge and oven versions, and we like them.
• You can add other herbs to change the taste of your vegan cheese. We tried it with parsley, basil and lemon thyme.

9. Sunflower Seed Vegan Ricotta Cheese

Are you looking for vegan ricotta cheese that is also soy-free and nut-free? This seed-based vegan cheese version is your answer!

The creamy homemade basil-infused sunflower seed ricotta is perfect for all your favourite Italian-baked pasta dishes, such as baked ziti or lasagna. It also makes a flavourful cracker spread and pizza topping!

Prep time: 25 minutes | Cook time: 0 minutes | Total Time: 25 minutes | Servings: 6-8 people

Ingredients

• Raw sunflower seed kernels: 1½ cups (see instructions for soaking methods)
• Filtered water: ¾ cup (plus 1-2 tablespoons more if needed)
• Nutritional yeast: 1 tablespoon
• Lemon juice: 1 tablespoon, freshly squeezed
• Sea or kosher salt: 1 teaspoon
• Apple cider vinegar: ½ teaspoon
• Fresh basil leaves: ½ cup, chopped
• Freshly ground black pepper: ¼ teaspoon or to taste
• Garlic powder: ¼ teaspoon

Method

1. First, soak the sunflower seeds. The quick method is to cover them with boiling water for 20 minutes. You can also cover them with cold water for 6-8 hours.
2. Drain and rinse the sunflower seeds. If you use the hot water to soak your seeds, rinse them under cold water. You don't want to add the hot sunflower seeds to the blender or food processor, as it will change the consistency of the vegan seed ricotta cheese.
3. Add the sunflower seeds to a high-powered food processor or blender. Add the water, nutritional yeast, lemon juice, salt and cider vinegar to the blender. Blend on high until the sunflower seed mixture is thoroughly combined, mixed and smooth. Stop to scrape down the sides as needed. Add more water if it needs it, and blend again. The final product should be creamy with a consistency resembling traditional ricotta. Be careful not to over-blend, or the consistency will become paste-like.
4. Transfer the mixture to a bowl and stir in the chopped basil, black pepper and garlic powder. You can use the cheese immediately, but I suggest refrigerating it for at least one hour to infuse the vegan seed cheese's flavours if you have time.

Conclusion

If you want an excellent vegan cheese to make your brand stand out, look no further! Vegan Sunflower Seed Cheese is a quality food you can trust. It's easy to make and looks great on your food.

I trust you enjoyed this article about the 9 Delicious Vegan Sunflower Seed Cheese Recipes. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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