Are you looking for the best vegan cream cheese? You found it! This oil-free spread is super creamy, easy to make, affordable, and it’s ready to eat in 20 minutes! Spread it on anything you like for a delicious breakfast or snack!
I used to always buy store-bought vegan cream cheese (Kite Hill chive was my jam!) because it was easy, convenient, and delicious! However, at $5-$6 a pop, it eventually turned into being a treat item that I only bought for special meals like a birthday breakfast or Christmas morning. I tried making homemade cashew cream cheese, and it was very tasty, but cashews are pretty expensive, so it wasn’t too much of a savings.
Then I discovered the perfect cashew replacement, sunflower seeds! They are neutral in flavor, good for you, super creamy when blended, and the best part….they are extremely affordable! One cup of sunflower seeds only costs about $1 dollar.
This is the best vegan cream cheese because it’s smooth, creamy, garlicky, loaded with chives, inexpensive, easy to make in about 20 minutes, and it’s naturally free from gluten and oil! Spread a thick layer on toast, crackers, or bagels (these are the best vegan everything bagels!) for a delicious and filling vegan breakfast.
Ingredients & Substitutions
This vegan cream cheese is made with a combination of pantry staples and fresh ingredients. Let’s go over the most important ingredients and substitutions if you need them.
- Raw Sunflower Seeds: Sunflower seeds make up the bulk of this recipe. I like to use unsalted seeds so I can control the amount of salt. You can substitute raw cashews 1:1 if necessary.
- Chives: Chives are a classic cream cheese mix-in, but you could also use green onions/scallions. Instead of chives, you could add roasted red peppers, artichoke hearts, olives, or soaked sun-dried tomatoes.
- Lemon Juice: The acidity from the lemon juice brightens the chive cream cheese and adds a lot of flavor. Lime juice can be substituted.
How to Make Vegan Cream Cheese
First, cook the sunflower seeds in boiling water for 10 minutes (Photo 1) or soak them overnight. Drain any excess water and pour the seeds into a small food processor. Add the lemon juice, water, garlic powder, salt, and black pepper (Photo 2). Blend until creamy (Photo 3) and then stir in the chives at the end (Photo 4).
Serving Suggestions
I like to spread this vegan chive cream cheese on toasted everything bagels, toasted slices of Ezekiel bread, celery sticks, or rice cakes. You could also use it to make vegetable pinwheels or as a spread on a sandwich or smoky chickpea wrap.
If you spread it on a bagel or toast, you could eat it plain or top it with everything bagel seasonings, pumpkin seeds, or sauerkraut. I usually serve a side of fresh fruit on the side.
How Long Does it Last in the Refrigerator?
Store the cream cheese in an airtight container in the fridge and it should stay fresh for 3-4 days.
Can I Freeze It?
Yes, you can freeze it. Put it in an airtight freezer-safe container and store it in the freezer for 2-3 months for the best quality.
How to Reheat It
Take the container out of the freezer and let it defrost in the fridge for 24 hours. There’s no need to warm it, it’s best enjoyed cold. It might be a little watery after defrosting. Stir it a few times until it’s well combined once again.
Success Tips
- Boil the sunflower seeds for 10 minutes or soak them overnight to soften them and make them easier to digest and easier to blend.
- Use a mini food processor cup or small blender cup to make the cream cheese. If you use a large cup, it will be difficult to blend the ingredients together unless you’re doubling the recipe.
- Wait to stir in the chives at the end, so they don’t get obliterated when you’re blending everything together. I think it looks nice to see the whole bits of chopped chives swirled throughout.
Want More Recipes Made With Sunflower Seeds?
Vegan Chive Cream Cheese
Equipment
- Medium Saucepan
- Small Food Processor
Ingredients
- 1 cup raw sunflower seeds unsalted
- 3 tbsp lemon juice
- 2 tbsp water
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 oz chives chopped
Instructions
- In a medium saucepan, cover the seeds with 1-inch of clean water. Bring it to a boil and then reduce the heat to medium-high. Let it cook for 10 minutes. Drain any excess water.
- In a small food processor cup, combine the boiled seeds, lemon juice, water, garlic powder, salt, and pepper. Blend the mixture for about 3-5 minutes, stopping occasionally to scrape down the sides. If the texture is grainy, keep blending until it's smooth!
- Lastly, add the chopped chives and pulse it a few times to mix them in. You can eat it immediately or chill it for 30 minutes before serving.
Notes
- Boil the sunflower seeds for 10 minutes or soak them overnight to soften them and make them easier to digest and easier to blend.
- Use a mini food processor cup or small blender cup to make the cream cheese. If you use a large cup, it will be difficult to blend the ingredients together unless you’re doubling the recipe.
- Cashews can be substituted 1:1 for the sunflower seeds if necessary.
- Wait to stir in the chives at the end, so they don’t get obliterated when you’re blending everything together. I think it looks nice to see the whole bits of chopped chives swirled throughout.
- Store leftovers in an airtight container in the fridge for 3-4 days or you can freeze it.
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