A great way to use up the pulp from your sunflower milk. More food less waste!

Serves 6

Sunflower Seed cream cheese

  • 130g (1 cup) sunflower seed pulp, strained from the milk
  •  1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1 clove garlic, crushed
  • Pinch sea salt
  • Parsley and chives, finely chopped for coating


  1. Line a ramekin or small bowl with cling film, leaving enough hanging over the edge to bring up and cover the top of the dish, then set aside.
  2. Combine all of the ingredients, apart from the fresh herbs in a bowl and mix well.
  3.  Form the cheese roughly to the size of the ramekin with your hands and roll in the fresh chopped herbs.
  4. Press the herb-coated cheese into the ramekin and bring the cling film up over the top to cover.
  5. Refrigerate for 1 hour or until ready to serve. Turn out the ramekin, remove the cling film and enjoy with crackers.

Per serving (27g) Calories: 149, Carbohydrates: 4.5g, Sugars: 0.6g, Salt: 0.07g, Fat: 13.4g Saturates: 1.3g, Protein: 4.8g

Taken from September 2018 (Issue 42) Vegan Life Magazine

1 Comment

  1. […] important to bear in mind that coconut oil is in no way healthy, so even vegan cheese should be enjoyed as a treat and not considered a ‘health-food’, despite being the healthier […]

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