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