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.
Will: Shmear?
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.
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A deliciously tangy and economical homemade vegan goat cheese altenrnative. Spread it on crackers, crumble it in salads, put it on pizza.
- 1 1/2 cups sunflower seeds that have soaked in water 6 hours
- 3 tsp lemon juice
- 1-2 probiotic capsule
- 1 tbsp minced garlic
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1/3 cup water
- 1 tbsp minced herbs
- 2 tbsp chopped red pepper
- 1 tbsp minced chives
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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.
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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.
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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.
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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
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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.
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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.
Or
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.
Welcome back to blogging! I’ve missed your writing!
Radhika
Oh my sweet Radhika thank you! You are a sweet drop of sunlight in my life. I look forward to our next visit. Stay safe and keep baking your delicious creations.
I have had the pleasure of working at one of the best farm to table restaurants in the country. During my time there I got the chance to sample many delicious, small-batch local cheeses. Sunnyside’s suncheese does not only hold its own when compared to the goat cheeses I have tried, I believe it’s better. All the rich tangy flavor and creeeeamy texture with none of the thick mouth coating or sour aftertaste. Can’t travel because of covid? Make these cheeses and take yourself on a vacation to Gournay from the comfort (and safety) of your own kitchen.
I think of your discerning palate when I create some of my recipes. You honest, constructive feedback has elevated my cooking and enriched my life. Suncheese? Oooh now that has a fine ring to it! I’m definitely going to steal that. I’ll call you the next time I am testing recipes. xox
Thanks for sharing this. I’ve been wanting to dabble in making vegan cheeses for sometime. I like the idea of cheese made out of sunflowers, it sounds relatively inexpensive compared to cheeses made from nuts.
When you say probiotic capsules, are their any you recommend? Do they need to be of a particular strength? I have renew life at home.
Hi Jillian, I believe that any probiotic will work well. If it tastes too weak after 24 hours let it sit another 24. I linked to the brand I used in the recipe above. I bought 5 pounds of sunflower seeds a few months ago and am so glad I did. Please let me know how your experiments go. Cheers!
I was so happy to see this recipe in my inbox! I have had a jar of sunflower seeds staring out at me from the fridge while I waited for inspiration to come for what to do with them. All the sunflower cheeses I’ve made in the past have been only so-so, but I trust your recipes entirely and look forward to making this so much. Thank you, Hanne. Your writing always brightens my day.
Oh Elyssa, now you’ve brightened my day as well. There was a time in my early 20’s when a jar of sunflower seeds would never have lasted long in my fridge because I snacked on them constantly. Let me know if you end up making the cheese.
Question, I have used this recipe numerous times in the recent year & LOVE the versatility. Unfortunately, I’ve developed a sensitivity to nutritional yeast & wonder if it is a necessary ingredient? Is there a recommended substitute if so? Thoughts??
Firstly sorry for the late response. It is not necessary. Adding 1/2 tsp of yellow miso would up the flavor, not exactly cheesy but more funky umami.
Hi.
I really want to try this recipe, I had smoked sunflower “cream cheese” for the first time last week and I’m in love! But, I do not use probiotic suppliments – although I really should…
Do you think a teaspoon or so of dairy free plain yogurt with active pre and probiotics might be a good substitute?
Thanks so much!
Yes that sounds like a great substitute.
So, my kitchen smells good!
I’m excited to try my cheese. It’s been 24 hours and it still taste more like sunflower seeds, but there’s a back taste coming in there but I think it’s going to be really good. I’m guessing I need to let it sit longer?
If this works out for me, it’s going to be a tremendous game changer!
Oh Michaelle, I really hope this works out for you. If you are not liking the background taste of sunflower seeds then try adding more nutritional yeast, garlic and/or lemon juice.
Have you ever tried using raw kombucha with some of the SCOBE in place of the probiotic capsules. I don’t have any capsules on hand, but I have lots of kombucha!
Thanks
No I haven’t but I have used the juice from my homemade kimchi and it was yummm, but a little goes a long way.
Hi I just have a question as to how far in advance this cheese can be made before using? I understand that the fermentation process can take 24 to 48 hrs. Or possibly longer. With that being said, how long can it be refrigerated once the fermentation process has been complete. I am very excited to try this for Christmas as my daughter is allergic to nuts but can have sunflower seeds. Thanks for the recipe.
A week is fine.
I made too much to eat in a week, can I freeze it?
I liked the taste of this cheese, but I have been unable to get the texture smooth. The first time I made it I soaked the seeds for about 7 hours, and I used the food processor blades and container of my 1500 watt Ninja blender. I blended for about 5 minutes and it remained granular. But I just went on to the next step. As I said, tasted good after 24 hours. The second time I made it I soaked the seeds overnight (about 12 hours), and ran the blender on high for 15 minutes. The texture was improved, but still not smooth. Do you have any suggestions? I have seen recipes that recommend 15 minutes of boiling to soften the seeds. Have you tried boiling?