Sprouted Sunflower Cheese Recipe

I made a pantry-friendly Sunflower Cheese from sunflower seeds and nutritional yeast that’s dairy free, oil free, and shockingly simple.

I was skeptical when I first tried making Sunflower Cheese from sprouted sunflower seeds but now I’m kinda obsessed and keep thinking about it at weird hours. The texture is creamy and a little chewy and nutritional yeast gives that cheesy, savory punch so you’re not missing dairy.

This Vegan Cheese Recipe surprised me because it’s cheap and simple and really versatile, you can spread it, melt it or cube it for snacks. I won’t pretend it’s perfect every time, sometimes it needs a tweak or two but that just makes it fun to experiment with.

Try a small batch and see what you end up loving.

Ingredients

• Creamy, nutty base, rich in plant protein, healthy fats and fiber, slightly sweet.
• Cheesy umami flavor, B vitamins especially B12 if fortified, adds savory depth.
• Vegan gelling agent, sets texture firm, low calorie, helps slice cleanly.
• Optional stretchy binder, gives gooey bounce when warmed, mostly carbs.
• Bright sour note, cuts richness, adds vitamin C and fresh tang.
• Pungent kick, antimicrobial properties, makes it savory not sweet, use raw or powder.
• Adds depth, umami saltiness, probiotics if raw, small amount goes far.
• Optional fermentation boost, tangy complexity and easier digestibility, good for gut.

Ingredient Quantities

• 2 cups sprouted sunflower seeds drained (about 280g)
• 1 cup water (240 ml)
• 1/3 cup nutritional yeast (about 40g)
• 2 tbsp lemon juice (30 ml)
• 1 tbsp apple cider vinegar (15 ml)
• 1 small garlic clove or 1/2 tsp garlic powder
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tbsp agar agar powder
• 2 tbsp tapioca starch (optional)
• 1 tbsp white miso paste (optional)
• 1/4 tsp smoked paprika (optional)
• 1 probiotic capsule or 2 tbsp rejuvelac (optional)

How to Make this

1. Put 2 cups sprouted sunflower seeds (drained) into a high speed blender. Add about 3/4 cup (180 ml) of the 1 cup water, 1/3 cup nutritional yeast, 2 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 1 small garlic clove (or 1/2 tsp garlic powder), 1 tsp sea salt, 1 tsp onion powder, and 1 Tbsp white miso and 1/4 tsp smoked paprika if you’re using them. Blend until ultra smooth, scrape the sides a few times.

2. If you want a cultured tang, add the contents of 1 probiotic capsule or 2 Tbsp rejuvelac to the blended mix, pulse once to combine, then cover loosely and leave in a warm spot (70-85°F) for 8 to 24 hours until it tastes pleasantly tangy. If not culturing, skip this wait and continue.

3. After culturing (or right away if you skipped it) give the mix a quick pulse in the blender so it’s perfectly smooth again. Reserve about 1/4 cup (60 ml) of the original 1 cup water for the thickener step.

4. In a small bowl mix 1 Tbsp agar agar powder into the reserved 1/4 cup water so it wets evenly. If using the 2 Tbsp tapioca starch, make a thin slurry by stirring it with 2-3 Tbsp cold water until smooth.

5. Pour the agar mix and the tapioca slurry into a small saucepan, heat over medium, whisk constantly until it comes to a simmer and the agar dissolves and the tapioca makes it glossy and stretchy, about 1 to 2 minutes of simmering. This step HAS to be hot or the agar won’t set well.

6. Immediately pour the hot thickener into the blender with the sunflower mixture and blend on high for 30-60 seconds until everything is completely combined, shiny and smooth. That heat+turbulence makes the texture creamy and sliceable.

7. Taste and tweak: add a bit more salt, lemon, or nutritional yeast if it needs more bite. If it’s too thick for your blender, add a splash of water and pulse.

8. Pour the cheese into a mold, jar, or lined bowl, smooth the top and tap out air bubbles. Put it in the fridge to set at least 2 to 4 hours; overnight gives best sliceable texture.

9. To get melty, reheat gently in a small pan or microwave; tapioca gives stretch. Without tapioca it will be more spreadable than melty, but still delicious.

10. Keep covered in the fridge for about 7 to 10 days, or freeze portions for longer. Serve sliced, spread on crackers, grated over pasta, or use anywhere you want a cheesy, dairy free boost.

Equipment Needed

1. High-speed blender (Vitamix/Blendtec or similar) — for ultra smooth texture
2. Measuring cups and spoons (including 1/3 cup and tbsp sizes)
3. Liquid measuring cup (for the water, lemon, vinegar)
4. Small saucepan (to dissolve the agar and cook tapioca)
5. Whisk (to keep the agar/tapioca lump free)
6. Rubber spatula or silicone scraper (to scrape the blender and smooth the cheese)
7. Small bowl (to mix agar with the reserved water and make the tapioca slurry)
8. Fine-mesh sieve or strainer (to drain the sprouted sunflower seeds)
9. Mold, jar, loaf pan or lined bowl (to set the cheese in the fridge)

FAQ

Sprouted Sunflower Cheese Recipe Substitutions and Variations

• Sprouted sunflower seeds: swap for raw cashews, same weight (soak 4 hrs then drain). Gives a much creamier, richer cheese but it’s not nut free.
• Nutritional yeast: replace with 2–3 tbsp white miso plus an extra squeeze of lemon for umami, or use 1/4 cup ground cashews with 1 tsp soy sauce for a cheesy, nutty note.
• Agar agar powder: if you’re not vegan use 1 tbsp unflavored gelatin dissolved in warm water (sets similarly). For a vegan swap use 2 tbsp tapioca starch (different texture, more stretchy when heated).
• Probiotic capsule / rejuvelac: substitute with 2 tbsp plain live yogurt (for culturing, not vegan) or 1 tbsp sauerkraut brine for a quick fermented tang and live cultures.

Pro Tips

– Make sure the agar mix is piping hot and simmered long enough so it actually melts, then pour it into the blender right away. If that thickener cools down before you mix it in the cheese base it may never set properly, and trust me you do not want a runny, sad block of “cheese.”

– Use a high speed blender and scrape the sides a couple times. If the texture still feels grainy, run it longer or push it through a fine sieve. Warming the seed mixture just a bit before adding the hot agar also helps get a super smooth, creamy finish.

– If you culture it, keep the jar somewhere steady and warm (about room temp to slightly warmer), taste every few hours after the first 8 hours. Don’t wrap it tight, just loosely covered. Longer ferment equals tangier flavor, but stop when it tastes right to you.

– Want melt and stretch? Use the tapioca and reheat gently when using. Want firm, sliceable cheese chill it overnight in the fridge. For longer storage portion and freeze, then thaw in the fridge so texture holds up better.