Sunflower Seed Cheese
Prep time
Total time
Please note that the Prep time is hands on time only. Allow several hours for the seeds to soak.
Serves: 8 servings
  • 1 cup sunflower seeds (sprouted if possible), soaked 4 for 8 hours
  • 2 to 3 tablespoons apple cider vinegar, to taste
  • ½ teaspoon sea salt
  • 1 small clove garlic
  • ½ green onion, chopped
  • ½ cup dairy-free kefir*, almond milk, or water, plus additional as needed
  1. Rub the skins off the sunflower seeds as much as possible before draining.
  2. Put the sunflower seeds in your blender or food processor. Add the kefir, almond milk, or water. Add the vinegar, sea salt, garlic, and green onion. Blend on low speed until the sunflower seeds are completely blended, about 2 minutes. Add more liquid, if needed, to keep the mixture moving, and stop to scrape down the sides of your machine as needed.
  3. Serve immediately, or store in an airtight container in the refrigerator for up to two days.
*Janet uses her own recipe for almond milk kefir, which is in her cookbook, Almond Essence.
Recipe by Go Dairy Free at