How To Make Sunflower Seed Cheese
Learn to make creamy, dairy-free sunflower seed cheese with simple ingredients and easy steps for a delicious plant-based alternative.
Sunflower seed cheese is a simple, dairy-free, and nut-free alternative to traditional cheese. Perfect for those with dietary restrictions or looking for a plant-based option, it’s rich in nutrients like protein, vitamin E, and magnesium. Here’s a quick guide:
- Main Ingredients: Raw sunflower seeds, lemon juice, nutritional yeast, olive oil or tahini, garlic, salt, and water.
- Key Steps: Soften sunflower seeds (boil, soak, or use hot water), blend ingredients until smooth, and chill or bake for desired texture.
- Tools Needed: Blender or food processor, saucepan, measuring cups, and molds.
Sunflower seed cheese is versatile - use it as a spread, dip, or topping. It’s easy to store and customize with herbs or spices to suit your taste. Whether you’re vegan, lactose-intolerant, or just curious, this recipe is a great way to try something new.
Vegan Sunflower Seed Cheese! (No Nuts)
Ingredients and Equipment You'll Need
Making sunflower seed cheese at home is straightforward and doesn't require anything fancy. Most of the ingredients are pantry staples, and the tools are items you likely already have in your kitchen.
Main Ingredients
Raw sunflower seeds are the base of this cheese. You'll need 1 cup of raw, unroasted, and unsalted sunflower seeds. This is key because roasted seeds can change the flavor and won't blend as smoothly.
Lemon juice adds the tangy kick that mimics traditional cheese. Freshly squeezed lemon juice works best - use 2–3 tablespoons. If you're out of lemons, white wine vinegar makes a good substitute.
Nutritional yeast is what gives this cheese its savory, cheesy flavor. You'll need 2–4 tablespoons of this golden, flaky ingredient, which you can find in health food stores or many supermarkets. If you don’t have nutritional yeast, a pinch of miso powder can offer a similar depth of flavor.
Olive oil or tahini helps create a creamy texture. Use 2–3 tablespoons of extra virgin olive oil for a classic taste, or tahini if you want a nuttier vibe.
Garlic brings flavor to the mix. Use 1–2 minced cloves of fresh garlic, though garlic powder will work in a pinch.
Salt ties everything together. Start with ½ teaspoon of sea salt or kosher salt and adjust to taste as you go.
Water is used to get the consistency just right. You'll need about ¼ to ½ cup, depending on how thick or spreadable you want your cheese.
For extra flavor, you can experiment with smoked paprika for a smoky twist, fresh chives for a mild onion flavor, or roasted red pepper for a subtle sweetness. A teaspoon of miso paste is optional but can add a deeper, savory note to your cheese.
"This vegan cheese is also so super simple to make! Just 9 ingredients, blend, chill, done. The result is a vegan cheese that is creamy, tangy, spreadable, and completely addictive."
- Sam Turnbull
If you're working around dietary restrictions, sunflower seeds can be swapped for pumpkin seeds, hemp seeds, or a mix of the two. If nut allergies aren’t a concern, cashews, almonds, or walnuts can also be used, though they’ll change the flavor significantly.
Now, let’s talk about the tools you’ll need to bring this all together.
Kitchen Tools
A high-powered blender or food processor is crucial for getting that smooth, creamy texture sunflower seed cheese is known for. A food processor tends to work better than a standard blender for thicker mixtures.
You'll also need a medium saucepan to soften the sunflower seeds. Stick to a non-reactive material like stainless steel or heat-safe glass.
Have measuring cups, a rubber spatula, and molds or bowls on hand for shaping the cheese. Lining your molds with plastic wrap makes removing the cheese much easier. Stainless steel or food-grade plastic molds are great options for easy cleanup. PlantYou’s updated recipe from July 2024 suggests using a silicone mold or container lined with plastic wrap for effortless removal.
Plastic wrap or parchment paper is also handy for lining molds, preventing sticking when you’re ready to take the cheese out.
A fine-mesh strainer can be useful for draining any excess liquid from the mixture, although this step depends on your preferred consistency. It’s optional but worth considering if you want a firmer cheese.
How to Make Sunflower Seed Cheese
Turn raw sunflower seeds into a creamy, delicious cheese by following these simple steps. Each step is designed to help you achieve the perfect texture and flavor.
Soften the Sunflower Seeds
Softening the sunflower seeds is an essential first step to ensure your cheese turns out smooth and creamy. Here are three methods you can use:
- Boiling method: Add 1 cup of raw sunflower seeds to a medium-sized pot and cover them completely with water. Bring the water to a rolling boil and let it simmer for 10–15 minutes, or until the seeds feel tender when pressed. Drain the water and rinse the seeds under cold running water.
- Soaking method: Place the seeds in a bowl and cover them with water, ensuring there's at least an inch of water above them. Let the seeds soak overnight, about 8 to 12 hours, until they’re tender. Drain and rinse thoroughly before using.
- Hot water method: For a quicker option, pour boiling water over the seeds and let them sit for 20 minutes. Then, rinse with cold water to cool them down for blending.
"Softening them will make them easier to blend and will result in a smoother cheese." - Sam Turnbull
Blend All Ingredients
Once your seeds are softened and drained, it’s time to blend everything together. Add the seeds to a food processor or high-powered blender along with the following ingredients:
- 2–3 tablespoons of lemon juice
- 2–4 tablespoons of nutritional yeast
- 2–3 tablespoons of olive oil or tahini
- 1–2 minced garlic cloves
- ½ teaspoon of salt
- ¼ to ½ cup of water
Blend until the mixture is smooth, stopping occasionally to scrape down the sides. If the mixture is too thick, add water a little at a time until you reach the desired consistency. If it’s too thin, mix in more tahini or nutritional yeast. Taste and adjust the flavors as needed - add more lemon juice for tang or a pinch of salt for extra depth. If your blender isn’t very powerful, make sure the seeds are thoroughly softened to avoid any chunks.
Once the mixture is smooth, you’re ready to shape the cheese.
Shape and Chill the Cheese
The texture is key to getting this cheese just right. Transfer the blended mixture into molds lined with plastic wrap or parchment paper. Silicone molds also work well for easy removal. Smooth the surface of the cheese, cover the molds, and refrigerate for at least 4 hours - or overnight for the best results. This chilling time allows the cheese to firm up and the flavors to develop.
If you want a firmer cheese, you can add agar agar during blending. Dissolve 1 teaspoon of agar agar powder in 2 tablespoons of water, simmer it in a small saucepan for one minute while whisking, and then quickly blend it into your cheese mixture until smooth.
Optional Baking Method
For a firmer, sliceable texture, try baking the cheese. Preheat your oven to 225°F. Line a small oven-safe dish with parchment paper, pour in the blended cheese mixture, and bake for about 30 minutes until it sets. Let it cool completely before removing it from the dish. This baked version is perfect for slicing onto sandwiches or featuring on a cheese board, while the chilled version is ideal as a spread or dip.
Serving Ideas and Storage
Ways to Serve
Sunflower seed cheese is incredibly versatile. Spread it on crackers, toasted bread, or sandwiches. Toss it into salads, use it as a dip for fresh veggies, or even as a creamy topping for nachos. It’s also a fantastic addition to cheeseboards, a smooth base for pasta dishes, or a vegan alternative to queso.
Since it’s nut-free, it’s perfect for school lunches and allergy-friendly environments. Some families enjoy it on rice cakes or sprinkle it over pizza for a fun twist.
"Serve this vegan cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! School safe!" - Sam Turnbull, Cookbook Author and Recipe Writer
Once you’ve tried it in all these ways, keep it fresh with proper storage.
How to Store
To keep your cheese fresh, place it in an airtight glass container and store it in the refrigerator for up to one week. Glass containers are ideal because they don’t retain odors and are easy to clean.
For longer storage, freeze the cheese in a tightly sealed container for several months. Be aware that freezing might slightly alter the texture, making it a bit grainier after thawing. Always thaw it overnight in the refrigerator instead of at room temperature. If the texture separates during storage, a gentle stir will bring it back to its creamy state.
Flavor Options
You can easily customize the flavor of your sunflower seed cheese. Add fresh herbs like chives, basil, or parsley. Experiment with spices such as smoked paprika or za’atar. For a bit of crunch, mix in sesame or poppy seeds. Want something sweet? A touch of agave and fruit powder transforms it into a dessert-like spread.
For inspiration, SunnysideHanne’s family takes a creative approach by making three small batches at once. They flavor one with roasted red pepper, roll another in minced fresh herbs, and mix the third with fresh garden chives.
"This cheese would work just as well scooped into a wide mouthed jar or bowl and spread as needed. The base cheese is so delicious there is no need to add herbs or chives - just shmear on a toasted bagel and enjoy." - SunnysideHanne
How It Compares to Other Dairy-Free Cheeses
Sunflower seed cheese stands out as a unique and practical option for those seeking a dairy-free alternative, especially in homemade recipes. Beyond its nutritional perks, it offers a balance of safety, taste, and texture that’s hard to beat.
One of its biggest advantages is its allergen-friendly nature. Tree nut allergies, like those to cashews, are relatively common - so much so that many schools enforce strict nut-free policies. In contrast, sunflower seed allergies are rare, and most people with nut allergies can safely consume sunflower seeds. This makes sunflower seed cheese a smart choice for school lunches, family gatherings, or any setting where allergen safety is a priority.
When it comes to texture and flavor, sunflower seed cheese holds its own. While cashew-based cheeses often have a hummus-like consistency, fermented sunflower seed cheese develops a tangy flavor reminiscent of goat cheese, with bright notes of lemon and garlic.
Another key draw is its affordability and ease of preparation. Making your own vegan cheese at home not only saves money - thanks to the low cost of sunflower seeds compared to nuts - but also gives you full control over the ingredients and quality.
"With a few key ingredients and a food processor, you achieve a superior product to store-bought alternatives." – Alex Koons
For Those Who Still Want Real Dairy
If you're one of the many people who love the taste and texture of traditional dairy but struggle with lactose intolerance - about 25% of the population lacks enough lactase to digest lactose properly - there’s good news. You don’t have to give up dairy entirely or suffer through digestive discomfort.
milktab offers a way for lactose-intolerant individuals to enjoy real dairy without the unpleasant side effects. Unlike standard lactase pills that only target lactose, milktab takes a more comprehensive approach. Its triple-enzyme formula includes:
- Lactase to break down milk sugars
- Protease to digest milk proteins
- Lipase to process milk fats
Each tablet delivers a potent dose: 27,000 FCC units of lactase, 22,000 FCC units of protease, and 1,000 FCC units of lipase. This combination provides thorough digestive support, making it a standout option.
Here’s what users are saying:
Tyler S., an Amazon customer, shared this in May 2025:
"These little tablets actually work. I was skeptical at first but one tablet does the work of 6 lactaid pills, and then some. The 2 additional enzymes cover all the bases we lactose intolerant people are missing from the other guys. Good stuff."
Another user, Dalokgawd, wrote:
"I gave up on solving my lactose intolerance when Lactaid stopped working for me years ago. I decided to give this a try because I read that it worked for people that Lactaid didn't work for. I went out and had my first actual slices of pizza in forever and sure enough, I had no problems! I'm so excited to finally be able to enjoy dairy again!"
milktab tablets are vegan, non-GMO, FODMAP-friendly, and third-party tested. With a 4.2 out of 5-star rating on Amazon based on 61 reviews, it’s clear that many people have found relief where other supplements fell short. As James put it:
"Works so well! No upset stomach when eating ice cream. The little pack slips right into my purse - definitely worth it."
So, whether you’re experimenting with dairy-free alternatives like sunflower seed cheese or sticking with traditional dairy supported by milktab, you’ve got options. You can enjoy the foods you love without compromise and take control of your diet on your terms.
Final Thoughts
Making sunflower seed cheese at home is a straightforward process with just three steps, and the results are well worth it. This homemade option provides a nutrient-packed, flexible alternative to traditional cheese.
What makes sunflower seed cheese stand out is its adaptability and nutritional value. Unlike some store-bought vegan cheeses that can have an artificial taste or struggle with melting, making your own gives you complete control over the ingredients and flavors. Plus, sunflower seeds themselves are packed with essential nutrients and a naturally rich flavor.
Sam Turnbull, from It Doesn't Taste Like Chicken, has shown how appealing sunflower seed cheese can be. Her recipes have even won over non-vegan family members, proving that this dairy-free option can satisfy even traditional cheese lovers.
For those who still enjoy dairy on occasion, milktab offers a practical solution. Its triple-enzyme formula - featuring 27,000 FCC units of lactase, 22,000 FCC units of protease, and 1,000 FCC units of lipase - helps make dairy more digestible. Whether you're experimenting with plant-based cheeses or using supplements to enjoy dairy without discomfort, there’s a way to enjoy your favorite foods while meeting your dietary needs.
FAQs
Can I customize the flavor of sunflower seed cheese to match my taste?
Sunflower seed cheese is a fantastic base that you can easily tailor to your taste. Some popular mix-ins include garlic, herbs, lemon juice, nutritional yeast, and spices like red pepper flakes or black pepper. Want to add a tangy kick? Toss in some lemon pepper or giardiniera. Craving something savory? Olives are a great option.
The beauty of sunflower seed cheese lies in its adaptability - you can experiment with ingredients to create flavors that are spicy, zesty, herb-forward, or rich. Whether you use it as a spread, a dip, or a flavorful addition to your recipes, it’s a versatile option that fits a variety of dishes!
Why use sunflower seeds instead of nuts for making vegan cheese?
Sunflower seeds are an excellent option for making vegan cheese, especially since they’re nut-free, which is great news for anyone with nut allergies. Beyond that, they’re loaded with plant-based protein, healthy fats, and essential nutrients, giving you a wholesome foundation for your cheese.
What’s more, sunflower seeds are easier on your wallet and the planet. They cost less than many types of nuts and need fewer resources to cultivate. This makes them a smart, budget-conscious, and eco-friendly choice for whipping up creamy, delicious vegan cheese in your own kitchen.
How do I get the perfect texture for sunflower seed cheese, and how can I fix it if it’s too thick or thin?
To get that perfect creamy texture for sunflower seed cheese, start by soaking the seeds until they’re nice and soft. Then, blend them thoroughly until the mixture is completely smooth.
If the cheese turns out too thick, gradually add small amounts of water or another liquid while blending until it reaches the consistency you want. On the other hand, if it’s too thin, you can blend in more soaked sunflower seeds or incorporate a natural thickener like agar agar. Make adjustments slowly to avoid overdoing it and ensure the texture hits the sweet spot.
