Vegan Chive Cream Cheese

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 102kcal

Author Stacey Eckert

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 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 days or you can freeze it.

Nutrition