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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 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 102kcal


  • Medium Saucepan
  • Small Food Processor


  • 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


  • 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.


  • 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. 


Serving: 1tbsp | Calories: 102kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg