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three small vegan cheeses stacked

Vegan Sunflower Seed Boursin Cheese

A deliciously tangy and economical homemade vegan goat cheese altenrnative. Spread it on crackers, crumble it in salads, put it on pizza.

Keyword Cheese, Gluten Free, pantry item, spread
Prep Time 1 day
Cook Time 30 minutes
Servings 6 people

Ingredients

optional mix ins

  • 1 tbsp minced herbs
  • 2 tbsp chopped red pepper
  • 1 tbsp minced chives

Instructions

Let's talk taste buds

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.