Vegan Cream Cheese Recipe (No Nuts!)

-raw sunflower seeds -refined coconut oil -nutritional yeast -salt and black pepper -lemon juice


Rinse raw sunflower seeds and add them to a small pot. Cover with water and cook for 30 minutes, until soft.

step 1

Once soft, drain into a colander, but DO NOT rinse! This will prevent bacteria from spreading into the sunflower seeds.

step 2

Add the cooked sunflower seeds, alongside the rest of the ingredients into a high-speed blender or food processor.

step 3

Blend on high for a few minutes, until creamy and smooth. You don't want any chunks or seeds left.

step 4

Transfer the cheese to a jar or a container and refrigerate for at least 4 hours so the cheese can firm up and set.

step 5

Serve with bagels, toast, and fresh veggies, or use it for pasta and stuffed shells. This vegan cream cheese lasts in the fridge for 4-5 days.