Vegan Sunflower Seed Cheddar Cheese (Oil-Free)

Easy vegan sunflower seed Cheddar cheese–oil-free and so delicious! It makes perfect slices for sandwiches, snacks, and cheese boards. Or grate it for tacos, quesadillas, and bubbling casseroles.

I love cheese year round, but I crave Cheddar cheese, in particular, when autumn rolls around. It brings back memories of my mother’s cozy casseroles, whole grain crackers and cheese for back to school snacks, and all kinds of apple-Cheddar pairings (I love the savory-sweet combination in all forms).

If you are (similarly) craving that rich, tangy Cheddar flavor, but want to keep it plant-based, wholesome, and simple, you’re in for a treat. My easy homemade vegan Cheddar cheese, made from sunflower seeds, delivers all the creamy, savory goodness you love—without dairy, nuts, oil, or complicated steps.

Best of all, this vegan Cheddar is made right in your blender—no soaking, no fancy equipment, and no extended wait time for it to set (it is firm in about 2 hours). With minimal time and effort, you will have a golden, sliceable cheese that’s high in flavor yet light in calories and a good amount of plant protein—3.5 grams per ounce of cheese, and only 48 calories!

Whether you are a longtime vegan, dairy-free eater, or simply looking for a healthier cheese alternative, this sunflower seed Cheddar cheese will surprise you with its flavor, texture, and ease. Once you try it, you will never want to go back to store-bought.

Recipe Benefits

• Easy to make
• Frugal
• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Nut-free
• Oil-free (e.g., no coconut oil or extra virgin olive oil)
• Soy-free
• No carrageenan
• No miso paste
• No pectin
• 3.5 grams protein & 48 calories per 1 ounce (28 g) serving

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Raw shelled sunflower seeds (see my tip for buying in bulk)
• Tomato paste
• Nutritional yeast
• Dijon mustard (or other mustard; see notes)
• Onion powder
• Agar agar powder
• Lemon juice (see my tips, below, for alternatives)
• Spices (turmeric and sweet smoked paprika; see notes for options)
• Salt (this can be adjusted according to your dietary needs and/or preferences)

You will also need regular water (I use filtered tap water).

What is Agar Agar?

Agar agar (sometimes called agar, singular) is a vegetarian alternative to gelatin. It is derived from red algae (a form of seaweed) and has been used in a wide range of dishes in Asia, both for thickening and gelling, for centuries. If you have not used it before now, it is a remarkable ingredient.

Agar agar is available in powder or flake form and is used in much the same way as gelatin: dissolve/hydrate in water, heat to thicken, and then set until firm.

I prefer to use agar agar powder. I find that it dissolves more easily and is more reliable. If you use agar agar flakes, you will need to use an equivalent weight, not volume.

Tip: Buy Raw Sunflower Seeds in Bulk

I love using sunflower seed kernels as an alternative to cashews and other nuts. They are a great option for anyone with nut allergies, and they are inexpensive! You can buy big bags of shelled sunflower seeds for a fraction of the cost of nuts of all kinds. Use them raw in place of cashews, or toast and use for snacking, or as additions to breads and cookies.

You can find raw shelled sunflower seeds in the health food sections of well-stocked supermarkets, at health food grocery stores, or from online vendors. Be sure to store the sunflower seeds in an airtight container in the freezer to prevent spoiling.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Rinse the Sunflower Seeds

Rinse and drain the sunflower seed kernels through a colander or mesh strainer to remove any dust or particles.

Step Two: Select a Dish for Setting the Cheese

Set aside a shallow dish (glass or ceramic), or silicone mold, that can hold more than 2 cups of liquid (e.g., a pie pan, shallow bowl, or loaf pan). Once started, the cheese making process moves quickly (the agar agar begins to set almost immediately after blending with the other cheese ingredients). You will want the dish ready ahead of time.

Step Three: Blend the Sunflower Seeds & Flavorings

Place the rinsed sunflower seed kernels in a blender. Add 3/4 cup (177 mL) water, nutritional yeast, tomato paste, lemon juice, mustard, onion powder, salt, smoked paprika and turmeric. Cover and blend until completely smooth, stopping once or twice to scrape down the sides of the container. Keep the mixture in the blender container.

Step Four: Prepare Agar Agar

In a small saucepan or medium saucepan, whisk 1 cup (237 mL) water and the agar agar powder until blended.

Turn on the heat to medium. Cook and stir over medium heat until the mixture comes to a low boil. Continue to stir for about 1 to 2 minutes longer until the agar agar mixture just begins to thicken. Remove from the heat.

Step Five: Add the Agar Agar to Blender

Working quickly, add the hot agar agar mixture to the blender container with the blended sunflower seed mixture. Cover and blend until completely smooth, stopping to scrape down sides of container one time.

Step Six: Spread into Dish

Immediately spoon and spread the sunflower seed cheese mixture into the selected dish, smoothing the top. Press a piece of plastic wrap or parchment paper onto the surface of the cheese.

Step Seven: Chill the Cheese

Refrigerate the sunflower Cheddar cheese for at least 2 hours, or until very firm to the touch. Agar agar sets relatively quickly.

Step Eight: Unmold and Cut the Cheddar

Run a dull knife around the edges of the dish. Invert the set cheese onto a plate or cutting board. Nut-free vegan Cheddar cheese, done!

Serving Suggestions

This versatile vegan Cheddar is perfect for every occasion. Slice it for sandwiches or snacks, grate it over salads, or melt it into gooey quesadillas and bubbling casseroles and pizzas. It even shines on a festive cheese board with fruit, crackers, and olives.

Storage

Store the cheese in an airtight container, in the refrigerator, for up to 1 week.

FAQ

• What is the Taste & Texture this Cheese? This sunflower seed Cheddar cheese has a firm, smooth consistency that looks and tastes like dairy Cheddar cheese.
• Can I Melt the Sunflower Seed Cheddar Cheese? Yes, the cheese melts when warmed! Keep in mind that the cheese will not have the stretchiness of dairy Cheddar cheese.
• Can I Grate the Cheese? Yes, you can grate the cheese. It works best to grate it using the large holes of a grater. Use the grated vegan Cheddar as you would for any grated Cheddar cheese (e.g., on pizza, in quesadillas, or on pasta or casseroles).
• What Can I Use in Place of Agar Agar Powder? For this particular recipe, agar agar cannot be substituted for any other ingredient. It is what makes the cheese solid so that it can be sliced and grated.
• Can I Freeze the Cheddar Cheese? Yes. Cut the cheese into slices (or grate it, or cut into smaller blocks) and place in an airtight container in the freezer. Defrost the cheese in the refrigerator. Gently blot the cheese with paper towels, if needed, once defrosted.
• Can I Make the Sunflower Seed Cheddar Cheese into a Dip? Yes. If you want to use the cheese as a Cheddar dip, I recommending skipping the agar agar addition (otherwise, the melted cheese will reset as soon as it cools slightly). The agar-free cheese will be soft-set when chilled, or it can be warmed over low heat to be served queso-style (add more water, as desired, for thinner queso consistency).
• Can I Use a Food Processor? No, a food processor will not grind the sunflower seeds to a completely smooth consistency.

Ingredient Substitutions

• Lemon Juice Alternatives: You can use an equal amount of green olive brine (from a jar of brine-packed green olives) or use a light colored vinegar (e.g., white wine vinegar, sherry vinegar, apple cider vinegar or white vinegar). If using vinegar, I recommend reducing the total amount to 1 to 1.5 tablespoons (make up the difference with water), since the flavor can be stronger than lemon juice.
• Agar Agar Powder: I do not recommend using agar agar flakes (I have had inconsistent results with agar flakes, including gel blobs). For optimum results, use agar agar powder, which dissolves almost instantly (flakes take several minutes to dissolve). If you want to experiment with agar flakes, use 1 tablespoon flakes for every 1 teaspoon of powder.
• Turmeric Alternative: Ground turmeric adds golden color as well as a mild pungent, peppery flavor to the cheese. An alternative (for both color and flavor) is ground annatto, which has a mild peppery flavor and orange-red hue.
• Smoked Paprika Alternative: An equal amount of mild child powder, or 1/2 teaspoon of chipotle chili powder, can be used in place of the smoked paprika. You can also omit it from the cheese. If you just want the smoky flavor, use (1) smoked salt in place of regular salt, or (b) add 1 teaspoon liquid smoke.
• Onion Powder Alternative: Replace the onion powder with 1 teaspoon garlic powder.

More Vegan Cheese Recipes

• Cashew Mozzarella (Oil-Free)
• Chickpea Flour Cheddar Cheese (Vegan, Oil-Free, Nut-Free)
• Vegan Cashew Cheddar Cheese (Oil-free)
• Chickpea Flour Queso
• Chickpea Flour Feta Cheese