Vegan Sunflower Seed Boursin Cheese: This tangy plant based “goat cheese” is nut-free, soy-free and, of course, dairy-free. It tastes just like “ real” goat cheese (to a vegan). Make this easy, creamy, funky, garlicky spreadable Boursin style cheese for the vegan cheeseboard at your next backyard picnic.
Grace: Shmaybe later
Will: Shmuit yourself– Will & Grace 2002
My family are big with shmearing. A shmear of feta cheese on rice cakes, a shmear of peanut butter on sweet potato slices, a shmear of hummus here and a shmear of hummus there. I make weekly batches of veggie cream cheese and cashew labneh to satisfy their need to smear.
Going through our pantry last week I realized that the last of the almonds had gone into our big batch oatmeal breakfasts, the cashews had been tossed into salads and snacked away. I understand why the lady of the house used to wear the keys to the larder about her neck. All we had left were sunflower seeds. I knew they had fantastic depth of flavor but would they make a grey unappealing looking cheese? There was only one way to find out: I soaked up a cup and a half of sunflowers and left them on the counter for 6 hours to soften. Then I began playing.
I would imagine Brett tastes like a warm goat cheese and Jermaine would taste like havarti and dill…I’m hungry actually.-Kristan Schaal. referring to Flight of the Concords
I pureed the sunflower seeds with lemon juice, garlic, nutritional yeast, salt, probiotic, and water and left it to ferment on the counter overnight. The cheese ended up tasting bright (lemon juice), goaty (probiotic), cheesy (nutritional yeast) and pungent (garlic), The texture was soft and spreadable but held a its shape once formed, like play dough. So I made three adorable little cheeses (1/2 cup each) and flavored one with roasted red pepper, rolled one in minced herbs and the third I kneaded with fresh chives from the garden. I gave them a bake in the oven at low temperature to form a slight rind. Not an actual cheese rind but I like the texture difference between the firmer “crust” and the silky interior.
This cheese would work just as well scooped into a wide mouthed jar or bowl and spread as needed. The base cheese is so delicious there is no need to add herbs or chives just shmear on a toasted bagel and enjoy.
A deliciously tangy and economical homemade vegan goat cheese altenrnative. Spread it on crackers, crumble it in salads, put it on pizza.
- 1 tbsp minced herbs
- 2 tbsp chopped red pepper
- 1 tbsp minced chives
My taste buds are obviously different from yours, just as your Auntie Rose and Uncle Saeed disagree on how to season a salad or sauce. This is ultimately your recipe, Taste as you go. I love acidic foods so I tend to go heavy on acid and lighter on salt. Taste, taste taste and make it your own.
No lemon juice? Use pickle juice, saurkraut juice or your favorite light colored vinegar
Want to add some extra zing? Add a tsp of mustard or white miso to your cheese.
Craving more depth of flavour? Try some smoked paprika or onion powder.
Let me know what you added or subtracted to make it your own.
Soak your sunflower seeds in fresh water for 6 hours. Drain your soaked sunflower seeds and add to your blender or food processer along with the lemon juice, garlic, salt, nutritional yeast and the water. Blend until creamy stopping the maching to scrape down the sides. Taste and adjust the seasonings to your pallette.
Scoop out of the blender and into a medium sized non-metal bowl. Open the probiotic capsules and sprinkle the contents into the sunflower mixture. Stir well with a wooden spoon or silicone spoon until combined. Steer clear of using a metal bowl of utensils as they can react with the probiotics.
Scoop the cheese mixture into a cheesecloth lined sieve. I have used a clean white t-shirt in place of cheesecloth in the past. Twist the ends of the fabric together and form the mixture into a disk. Leave the sieve resting on a bowl (in case of drippage) and let sit (unrefrigerated) for 24 to 48 hours
Taste the cheese after 24 hours and if you are happy with it you can stop right there and use it, but if you want a more pronounced funky flavour let it sit and culture for another day.
When you are happy with the flavour you can use it as is or you can do as I did and seperate the cheese ball into 3 clumps.
Knead 1 ball with chopped roasted red pepper.
Roll the 2nd ball in minced fresh herbs (I used oregano and rosemary).
Mix chopped chives into the 3rd ball.
Placed each ball on a square of plastic wrap and wrap up tightly into a smooth ball and place on a plate in the refridgerater until firm.
instead of the refidgerater you can unwrap the cheeses and bake them on a cookie sheet in a low oven 225 degrees fahrenheit for 30 minutes. Either way you get a fantasic spreadable cheese.