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Raw Vegan Sunflower Seed Cheese Recipe - Dairy and Cruelty Free

Oct 08, 2022

I’ve been dairy-free since about 2015 and very happily raw vegan since July, 2018. I can safely say that this is one of the most dense, comforting and tasty vegan cheeses I’ve ever had.

If you are looking to eat, live and heal most optimally this should definitely be eaten in moderation, given the fat and salt content. And of course — fully enjoyed to the highest degree when you do indulge! Great and versatile as either a dressing, dip, dollop or pâté/spread. Perfect to accompany a vegan finger food platter with friends and fam.

Gingerly, graciously toss these ingredients into a high-speed blender:

•1.5 cups of soaked (about 25 minutes) and rinsed raw sprouted sunflower seeds

•1 cup water

•Juice of 1.5 lemons

•3 tablespoons nutritional yeast

•2-3 cloves garlic

•2 gooey dates

•1 tablespoon of miso

•1 teaspoon of dried onion flakes

•1/2 teaspoon turmeric

•1/4 teaspoon of smoked paprika

•1/8 - 1/4 teaspoon cayenne and/or fresh jalapeño (how spicy do you likey?)

•1/4 teaspoon of coconut aminos

•Cracked pepper galore

•Everything but the bagel seasoning galore (optional)

Blend on high until thick and creamy and warm but not hot.

Refrigerate and use for up to 5-6 days. Throw the rest of that edible gold in the freezer for another time if needed. For extra presentation and flavor snazz, sprinkle your cheese with any a fresh herb(s) atop. I used some fresh basil.