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Vegan Cream Cheese

Prep Time:

10 minutes

Cook Time:

-

Makes:

about 10 balls

This vegan cream cheese is creamy, flavorful, and incredibly easy to make. Made from sunflower seeds and nutritional yeast, it has a deliciously tangy flavor and a smooth texture. Rolled in fresh parsley, these little cream cheese balls are perfect as a snack, appetizer, or spread on bread and crackers.

Ingredients

  • 1/2 cup (75 g) sunflower seeds

  • 1 tbsp (5 g) nutritional yeast

  • 1 tbsp (15 ml) lemon juice

  • 1/2 tsp salt

  • 3 tbsp (45 ml) water

  • 1/2 bunch parsley

Instructions

  1. Soak sunflower seeds in water for 2 to 3 hours. Drain and rinse thoroughly.


  2. Add the seeds, nutritional yeast, lemon juice, salt, and water to a food processor. Blend until smooth and creamy.


  3. Transfer the mixture to a bowl and refrigerate for about 2 hours to firm up slightly.


  4. Form small balls (about 10 total).


  5. Finely chop the parsley and roll each ball until evenly coated.


  6. Keep in the refrigerator for up to 5 days.

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