This nut-free cream cheese recipe is nutrient-dense, cost-effective, and a delicious accompaniment to so many dishes! Best of all, it is clean and whole food nutritious, unlike many of the alternatives available in the market.
This recipe is simple, easy, and whips up in under 10 minutes.
Use this delicious, nut-free, oil-free, high-protein, plant-based spread on anything from sandwiches to bagels, wraps, veggies, and more.
Recipe
- 2 cups sunflower seeds
- 1 cup Unsweetened Kiki Milk
- 1/4 cup lemon juice
- 2 tsp apple cider vinegar
- 2 tbsp miso paste
- 1 tsp salt
- 2 tbsp nutritional yeast
Directions
- Add sunflower seeds to a small pot and bring to a boil, simmering for about 10 minutes. This will help the sunflower seeds blend easier and also make the cream cheese more white in color.
- Drain sunflower seeds and add to a high power blender with all remaining ingredients. Blend on high for about 2 minutes, until super creamy! Scrape down side and or use blender tamper to push down the cream cheese.
- Transfer to a container and refrigerate for a few hours or ideally overnight.
- This can also be used as a cream cheese frosting for cakes, cupcakes and more with the addition of 1/4 cup honey.
- Store in an airtight container in the refrigerator for up to 10 days.
3 Ways to Use the Recipe
