This vegan sunflower cheddar style spread is perfect for adding a savory, cheesy flavor to sandwiches without any dairy! Soaked sunflower seeds form the base of this vegan cheese spread while a combination of nutritional yeast, miso, and smoked paprika lend a savory, cheesy flavor. I love slathering it on toast and topping it with thick slices of tomato and sprouts!
This vegan sunflower cheddar style spread quelled my savory cheesy cravings when I was on an elimination diet for leaky gut! At the time, I couldn’t have dairy, nuts, or coconut but still wanted something salty, savory, and cheesy to enjoy. I tested this recipe soooo many times and what I ended up with is something that tastes similar to a smoky cheddar cheese. Miso paste is the secret weapon here because it provides that salty umami flavor that most cheeses have. Nutritional yeast lends “cheesiness” while smoked paprika lends a smoky quality and gives this vegan cheese spread some color.
Why I Love this Vegan Sunflower Cheddar Style Spread
- It’s so simple to make! The hardest part is remembering to soak the sunflower seeds overnight.
- It’s packed with great savory, cheesy flavor despite having absolutely no dairy in sight.
- The sunflower seeds make this both nut-free and super budget friendly compared to similar versions made with cashews.
- It takes vegan sandwiches and toast from boring to exciting, plus, it’s more affordable than sliced vegan cheeses from the grocery store.
Notes on Ingredients and Substitutions
Make sure to use raw unsalted sunflower seeds for the best flavor and texture. I tried roasted ones and didn’t care for the flavor as much. I prefer unsalted as it lets me control the saltiness since miso paste is already fairly salty. As for the miso paste, go for a mellow or light miso as these are aged less time and have a mellower flavor that will blend in with the others without sticking out. Fresh lemon juice adds acidity and tanginess but if you don’t have a lemon, you can start with 1 tablespoon apple cider vinegar and go from there.
My Favorite Ways to Enjoy this Vegan Cheddar Spread
- Summer: spread on toasted bread and topped with thick slices of tomatoes, sprouts, and flaky salt
- Autumn: spread on toasted sourdough and topped with roasted or sauteed mushrooms, white beans, and sage
- Winter: paired with steamed broccoli and cauliflower as a dip
- Spring: spread on a green goddess style sandwich along with avocado, pea shoots, cucumber, and herbs
- Anytime: use as a dip for raw veggies, crackers, or chips
Looking for a vegan queso style dip? Try my vegan green chili queso!
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Vegan Sunflower Cheddar Style Spread
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Diet: Vegan
Description
This vegan sunflower cheddar style spread is perfect for adding a savory, cheesy flavor to sandwiches without any dairy! Soaked sunflower seeds form the base of this vegan cheese spread while a combination of nutritional yeast, miso, and smoked paprika lend a savory, cheesy flavor.
Ingredients
- 1/2 cup raw unsalted sunflower seeds, soaked overnight
- 1/4 cup water, plus more as needed for thinning
- 1/4 cup extra virgin olive oil
- 1 small lemon, juiced
- 2 tablespoons mellow miso paste
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- sea salt, to taste
- maple syrup or agave, as needed
Instructions
Drain and rinse the sunflower seeds. Add them to the blender along with the water, olive oil, lemon juice, miso paste, nutritional yeast, and smoked paprika. Blend until very smooth, adding splashes of water as needed to ensure it blends well and is thinned to your desired consistency. Taste, then add salt as needed to season. If you feel it needs a touch of sweetness to balance the savory, add 1/2 to 1 teaspoon maple syrup or agave syrup.
Makes about 1 1/2 cups. Store in an airtight container in the fridge for up to 2 weeks.
Notes
- I developed this recipe when I couldn’t eat any nuts thus sunflower seeds are the base. You can also make this with an equal amount of raw cashews for a slightly richer taste and creamier texture!
- Depending on your miso and your specific taste preferences, you may need to add a touch of maple syrup or agave syrup to balance the savory flavors. Wait until you’ve blended the spread, then taste and go from there.
- For a spicy version, add cayenne pepper!
- Want pimiento cheese vibes? Add 1 teaspoon dried dill when blending then stir in some chopped pimientos.
- Prep Time: 5 minutes
- Category: dip
Yum yum yum. I love using sunflower seeds, cuz they are more affordable! And you tell ’em Courtney! All the shaming makes me sad. In particular the articles that claim that anyone who makes particular dietary/lifestyle choices are being TOO restrictive and thus MUST have an eating disorder. Eye. Roll. Lack of education, lack of empathy, and lack of perspective are all culprits. Thanks for keeping it real. Xo.