Creamy, thick, and tangy, this Sunflower Seed Cream Cheese is the best dairy-free cream cheese substitute! It's nut-free, gluten-free, and made with 7 ingredients only!
Rinse sunflower seeds well. Add pot a pot and cover with water. Bring to a boil, then simmer on medium-high heat for 20-25 minutes or until soft.
2 cups raw sunflower seeds
Then, drain the sunflower seed, and DO NOT rinse! Add them to a food processor or a high-speed blender, alongside the coconut oil, boiling water, lemon juice, nutritional yeast, salt, and black pepper. Blend on high for a few minutes, until very creamy and smooth. You'll need to stop a few times to scrape down the sides with a spatula.
Juice from 1 medium lemon, ⅓ cup melted refined coconut oil*, ½ - ¾ cup boiling water, slightly cooled, ¼ cup nutritional yeast**, ¼ teaspoon black pepper, ½ - 1 teaspoon salt
Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or nutritional yeast for cheesiness.
Transfer the cheese to a container and refrigerate for at least 40 minutes, ideally 1-3 hours. This will help the cheese to set and firm up.
Serve with veggies, crackers, or pita chips. Keep in mind that the cheese will start to melt slightly if kept for 1-2 hours at room temperature.
Fridge: Transfer to a container and store in a refrigerator for up to 6 days.
Freezer: Transfer to a freezer-safe container and freeze for 1 month. Let thaw overnight in the fridge before using. Keep in mind that freezing will change the texture of the cheese.
*You can omit the coconut oil and use more water, but the cheese won't firm up as well.** This recipe has a savory and salty taste, so if you want to use the cheese with sweet toppings, we suggest omitting the nutritional yeast and using half of the salt.