Vegan Sunflower Seed Cheese with Probiotics & Sprouted Options


Probiotic Sunflower Seed Cheese Recipe from Almond Essence (dairy-free, vegan, and healthyJanet L. Doane, released Almond Essence in August 2005. It’s a unique cookbook of dairy substitutes focused on almonds and other nuts and nut milks. Her collection spans ice cream to kefir to bisques. And I’m excited to share this sunflower seed cheese recipe from the book.

This cheese is different than most dairy-free cheeses because it has a probiotic boost from dairy-free kefir! The kefir makes the sunflower seed cheese tangy, adds even more enzymes, and tastes reminiscent of sour cream. This makes it great to use for dips or salad dressings. If you don’t have any dairy-free kefir, any type of dairy-free milk beverage or even water can be substituted.

Janet also uses sprouted sunflower seeds for optimal digestibility. You can sprout your own, buy sprouted seeds, or simply substitute regular sunflower seeds, if needed.

Probiotic Sunflower Seed Cheese Recipe from Almond Essence (dairy-free, vegan, and healthy

Special Diet Notes: Sunflower Seed Cheese

By ingredients, this recipe is dairy-free, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. It’s also paleo-friendly and might even work for some keto dairy-free diets.

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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi there. Looks great, can’t wait to try it. Do you have the nutritional info? Can I freeze it?
    Is it portion about 2 tbsp?

    Thanks a lot.

    • You can freeze it, but probiotics don’t typically survive well when frozen. I don’t have nutritional information, but there are several calculators online. I would say about 2 tablespoons.

  2. I have never dipped my toes into sunflower seed cheese! BUT it looks very intriguing – and pretty easy if I’m being honest. Can’t wait to give it a try…I think I have everything I need actually!

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