Vegan Sunflower Seed Cream Cheese - Nut Free & Oil Free!

/Vegan Sunflower Seed Cream Cheese

Vegan Sunflower Seed Cream Cheese

This vegan sunflower seed cream cheese reminds me of french onion dip. It is rich in flavor and perfect as a sandwich spread or on crackers for some party fun!

Best of all, it is nut free and has no added oil.

Rich and creamy, yet healthy and light on the hips… you can’t beat that πŸ™‚

Happy eating!

Vegan Sunflower Seed Cream Cheese
Servings Prep Time
0.5Cup 5mins
Votes: 39
Rating: 3.97
Rate this recipe!
Print Recipe
vegan sunflower seed cream cheese
Servings Prep Time
0.5Cup 5mins
Votes: 39
Rating: 3.97
Rate this recipe!
Print Recipe
vegan sunflower seed cream cheese
Servings: Cup Units:
  1. Place all of the ingredients in a blender and process until creamy. Done!
Recipe Notes

The blender I use for this is aΒ Tribest Personal Blender. Find it using myΒ Amazon link:Β

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By |2016-03-31T12:31:03+10:00August 13th, 2015|Recipe, Videos|67 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Melinda August 13, 2015 at 8:08 am - Reply

    Anja, do you use raw sunflower seeds or roasted ones?

    • Anja August 14, 2015 at 7:34 am - Reply

      I use shelled raw sunflower seeds πŸ™‚

  2. Nadege August 13, 2015 at 11:50 am - Reply

    2 huge thumbs up? I’ll get some sunflower seeds tomorrow!

    • Anja August 14, 2015 at 7:34 am - Reply

      Enjoy πŸ™‚

  3. Judy Foulston August 13, 2015 at 12:23 pm - Reply

    I have been allergic to sunflower seeds, although I’m finding allergies less of a problem since eating gluten-free. However, the allergy was severe enough to cause breathing difficulties and swelling in my throat. Therefore, I am somewhat afraid to try the sunflower seeds. Could I substitute pumpkin seeds for this recipe?

    • Anja August 14, 2015 at 7:35 am - Reply

      You could try cashews or sesame seeds (or a mix of the two). I think pumpkin seeds would change the flavor too much.

  4. Noelia August 13, 2015 at 1:41 pm - Reply

    what can I substitute for miso paste? Can I just leave it out?

    • Anja August 14, 2015 at 7:36 am - Reply

      You can just leave it out, or use a bit of tahini mixed with soy sauce.

      • Joe October 12, 2015 at 9:55 pm - Reply

        ha! I was wondering if i could use tahini or soy instead of miso.. and there’s my answer. Love the recipes. Just venturing into vegan diet from being veggie so looking for recipes. Loving the ones i’ve seen of yours. πŸ™‚


        • Anja October 13, 2015 at 1:12 pm - Reply

          Glad you like the recipes and it really is easy to eat super tasty vegan food πŸ™‚ x

  5. Marcia August 13, 2015 at 1:55 pm - Reply

    YUM! This looks and sounds delicious, thanks Anja, I can hardly wait to try it! I do have one question for you: Are the sunflower seeds you use raw, unsalted or roasted (unsalted / salted)? Thanks so much, I hope to make this tomorrow as a treat for my husband!


    • Anja August 14, 2015 at 7:36 am - Reply

      I use shelled raw sunflower seeds – unsalted. πŸ™‚

  6. George August 13, 2015 at 11:07 pm - Reply

    Raw or toasted sunflower seeds??? Looks yummy!

    • Anja August 14, 2015 at 7:36 am - Reply

      I use shelled raw sunflower seeds πŸ™‚

  7. Michelle August 14, 2015 at 11:07 am - Reply

    Just made this AND your Parsley Avacado dressing and BOTH are amazing!!! Thank you sooo very much for doing what you do!! Im ordering your cookbook ASAP!!

    • Anja August 17, 2015 at 10:42 am - Reply

      So glad you like the recipes πŸ™‚ I’m sure you will enjoy the cookbook to x

  8. Glynis August 14, 2015 at 5:51 pm - Reply

    Hi Anja

    Another wonderful recipe for me to try, sure will tomorrow. How long do you think this will keep in the fridge please?

    • Anja August 17, 2015 at 10:42 am - Reply

      It should keep for about 5 to 7 days πŸ™‚

  9. Kale Green August 15, 2015 at 6:58 pm - Reply

    Anja , I would just like to say I love your book, but where can I buy miso paste ?Thanks Kale xx

    • Anja August 17, 2015 at 10:44 am - Reply

      Excellent πŸ™‚ Miso is available in most large grocery stores (usually in the asian section). You can also get it at health food stores, asian grocery stores and online.

  10. Shellie August 16, 2015 at 12:51 am - Reply

    Hi. Measurements and me…my dilemma. The metric measurements here look like what I’d use. When it calls for a quarter teaspoon, is that a metric measuring spoon? Thanks.

    • Shellie August 17, 2015 at 9:32 am - Reply

      Nevermind…..looks like my new measuring spoons are marked for both Imperial and metric…

      • Anja August 17, 2015 at 10:45 am - Reply

        Fantastic to have both measurements in one πŸ™‚

    • Anja August 17, 2015 at 10:44 am - Reply

      Yes, metric, but the website does have a conversion button.

  11. Camille August 17, 2015 at 10:09 am - Reply

    Hi Anja, do you have a recipe for oil /butter free bread?

  12. John August 17, 2015 at 7:20 pm - Reply

    Heya Anja. Looks good as do most of your recipes πŸ™‚
    Something wrong with the metric/US converter though – it’s giving me, for example 4.23 tbsp for the scallions.
    (And just for the information, in the UK, scallions would be spring onions).

    • Anja August 21, 2015 at 2:30 pm - Reply

      Thanks John. We are trying to fix the converter. Yes, they are called spring onions in Australia too πŸ™‚

  13. Chantal August 17, 2015 at 11:36 pm - Reply

    Do you ever soak your nuts and seeds?

    • Anja August 21, 2015 at 2:31 pm - Reply

      Sometimes, but I didn’t for this recipe.

  14. Amy August 18, 2015 at 4:08 am - Reply

    Just wanted to suggest chickpea miso for anyone allergic to soy like we are. Chickpea miso can be bought at many health food stores

    • Anja August 21, 2015 at 2:33 pm - Reply

      Thanks Amy. Also brown rice miso is awesome πŸ™‚

  15. Back to School Recipe Round-up - Breathe In... Breathe Out August 28, 2015 at 2:05 am - Reply

    […] Vegan Sunflower Seed “Cream Cheese” […]

  16. Anna September 14, 2015 at 5:20 am - Reply

    Hi Anja,

    I just made this and surprisingly I am sad to report I did not like it very much. Although I enjoy and use miso in many other recipes, I found the miso taste was overbearing in this recipe. Any chance the recipe should be 1 tsp instead of “1 tbs”? Thank you Anja. πŸ™‚

    • Anja September 15, 2015 at 11:19 am - Reply

      Oh no πŸ™ I use 1 tbs in my recipe but if you make it again, you could start with 1 tsp of miso and add more to taste.

    • Charzie October 25, 2015 at 2:37 pm - Reply

      Hi Anna, what type of miso did you use? I find white or shiro miso is much milder and works better in most recipes than the more aged types.
      Speaking of aging, on a different note, I am into fermentation for it’s varied health benefits, and found that aging this spread overnight or longer on the counter (as opposed to the fridge) causes the flavor to develop sharper cheesy notes. Try a tiny portion from a batch and see what you think!

      • Anja October 29, 2015 at 9:53 am - Reply

        I used white miso with this. Yum, the fermentation sounds great. I’ll try to remember to give it a go πŸ™‚

  17. Janet September 14, 2015 at 9:44 pm - Reply

    Hi Anja, I wanted to send you some fan mail. This dip was so delicious like every Cooking With Plants recipe I have tried. I think you are a genius at creating delicious combinations. Thanks also for your excellent cookbook. The recipes are quick and easy and are helping me transition to a plant based diet. I’ve loved all the recipes so far including the awesome cashew cheese. It is more delicious than Bio Cheese or Soy Cheese – and healthier. I like the way you use the same ingredients in many recipes. Don’t you hate it when you buy some weird ingredient and only use it for one recipe? Many thanks.

    • Anja September 15, 2015 at 11:21 am - Reply

      Thank you for your wonderful feedback Janet. So glad that you are enjoying all of the recipes and the cookbook πŸ™‚ All the best on your plant based journey x

  18. Edith September 16, 2015 at 7:05 am - Reply

    Very good! Your recipes (and videos) are awesome! Quick, easy, healthy and delicious! Thank you <3

    • Anja September 24, 2015 at 11:39 am - Reply

      Glad you like it πŸ™‚

  19. Liz September 30, 2015 at 6:22 am - Reply

    Love your recipes. I will be making the sunflower cream cheese

    • Anja September 30, 2015 at 9:16 am - Reply

      Thank you. Let me know how you like it πŸ™‚

  20. Ann November 3, 2015 at 10:16 am - Reply

    This looks delicious. I look forward to trying it. I wanted to get clarity on something though – I see tbsps and tbs – are those both used for tablespoons? I will have to use the metric converter and wanted to make sure I was converting the right thing. πŸ˜€ Thanks.

    • Anja November 3, 2015 at 2:18 pm - Reply

      Yes tbs = tbsps. I use a metric tablespoon which holds 20ml of liquid.

      • Ann November 4, 2015 at 12:11 pm - Reply

        Thanks for the quick reply. I will give it a try. πŸ˜€

        • Anja November 10, 2015 at 5:58 am - Reply

          Enjoy πŸ™‚

  21. Lindsey December 15, 2015 at 1:17 pm - Reply

    Hello anja I’m so happy to have found your blog. My daughter is allergic to dairy and I’m allergic to nuts and I’m really wanting to try this. But I’m wondering could I leave out the miso because they sell this no where near us? And also do you think adding coconut sugar to it would make it sweeter so I can make a cheesecake out of this? Its my daughters favorite and she misses it. Thank you!

    • Anja December 16, 2015 at 2:18 pm - Reply

      Glad to have you here Lindsey πŸ™‚ You could use some tahini paste and a dash of tamari or soy sauce instead of the miso. As for a sweet version, it should work as long as you leave out all of the savory ingredients. Enjoy πŸ™‚

  22. Karla Sikora December 16, 2015 at 11:27 am - Reply

    Hi Anja! Congratulations on the 2015 Vegan of the Year award! Thanks for all the good work you do and for the delicious recipes! XX OO Karla

    • Anja December 16, 2015 at 2:20 pm - Reply

      Awwww thank you so much Karla. Much appreciated πŸ™‚ x

  23. Katja Beer December 28, 2015 at 8:49 pm - Reply

    I just found out by reading the above! From me as well:

    CONGRATULATIONS on Your Vegan of the Year Award 2015!

    You have deserved this, Anja!

    • Anja January 5, 2016 at 10:59 am - Reply

      Thank you so much Katja πŸ™‚ x

  24. Leona January 6, 2016 at 8:47 am - Reply

    Happy New Year, Anja.

    Just made this and it’s frikkin delicious!! Such a lovely cheesy, savoury taste even though it has no nutritional flakes.

    I soaked my seeds for 8 hours; omitted the miso and pepper; added one tablespoon of oil-free tahini; only one and a half small spring onions; lime juice instead and an extra half cup of water to make it more of a sauce to pour over my veggies and rice tomorrow. Yum.

    Am so grateful to have found you whilst on my vegan transition.

    • Anja January 8, 2016 at 3:04 pm - Reply

      So glad you like the recipe as much as I do Leona πŸ™‚ Welcome to the lifestyle and have an awesome 2016!!

  25. Surati Ivey March 20, 2016 at 8:16 am - Reply

    I followed this recipe, using red miso, omitting the salt because I know miso is salty. Mine didn’t taste very good. I should have used white miso

    • Anja March 22, 2016 at 4:36 pm - Reply

      I always use white miso paste for this.

  26. Deb October 6, 2016 at 8:22 am - Reply

    this is amazing…im eating it now, thank you πŸ™‚

  27. Beverley October 31, 2016 at 7:49 am - Reply


  28. Levonise December 27, 2016 at 7:04 pm - Reply

    Hey: ) am I blending the sunflower seeds with the shell?

    • Anja May 18, 2017 at 7:32 pm - Reply


  29. Alexandra October 14, 2017 at 11:21 pm - Reply

    Hi, I was wondering if I could use this cream cheese for cheesecakes and other deserts? I’m allergic to nuts and can’t seem to find any recipes that don’t include nuts in the cream cheese recipe.
    Thank you and have a great day!

    • Anja October 23, 2017 at 1:37 pm - Reply

      I haven’t tried… you would need to do an experiment. Let me know if you do πŸ™‚

  30. Dave November 3, 2017 at 11:27 am - Reply

    Just started plant based eating. we love you recipes !!! We made this a few days ago for some friends and everybody LOVED it. Actually going make it as soon as I send this message off to you.
    Thanks for showing us some great stuff. Keep up the good work.

    • Anja January 9, 2018 at 2:43 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it πŸ™‚

  31. Paula Dean Settles June 3, 2018 at 10:55 pm - Reply

    I tried this for the first time today and I LOVE it! In fact, I doubled the recipe since my hubby and I will be sharing. I found that doubling the miso made it a little salty. Maybe I could use 1 1/2 tbsp and also leave out the salt. And could I sub almond milk for the filtered water for an even creamier texture? Half the fun is in tweaking a recipe to find even more benefits. Your thoughts ?

    • Anja June 4, 2018 at 9:34 am - Reply

      Glad you like the recipe. You could use almond milk but make sure it’s not sweetened or it will throw off the flavor. I found it too rich using plant milks, but you might enjoy it πŸ™‚

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