Dairy-Free & Nut-Free Sunflower Seed Cream Cheese Spread

 A creamy spread that looks and tastes like cream cheese but is safe for those who avoid dairy and nuts. This recipe is dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, paleo, and perhaps even keto-friendly.

 Having a dairy allergy can be difficult at times when it comes to eating and making recipes. When I discovered that a dairy-allergy was the cause of my severe asthma attacks, two years ago, I learned how to adjust. I have also been learning new ways to recreate my favorite foods and discovering many dairy-free recipes. I like it when I discover dairy-free recipes that are also allergy-friendly to other common food allergies.

When I discovered that I could make a dairy-free cream cheese spread that was allergy-friendly, I was excited. I was happy that I could enjoy cream cheese again with a homemade recipe. This sunflower seed cream cheese recipe was a game changer as the options for dairy-free cream cheese in my grocery stores were slim and they did not taste good or were made with ingredients like soy. The only vegan cream cheese that I found to taste good and meet my food allergy requirements was Spero Cream Cheese. Sadly Spero Cream Cheese is not sold near me.

 Dairy-Free Sunflower Seed Cream Cheese is:

+ Delicious

+ Dairy-free 

+ Nut-Free

+ Plant-Based

+ Egg-Free

+ Plant-Based

+ Gluten-Free

+ Soy-Free

+ Peanut-Free

+ Paleo

+ Keto-Friendly

This Dairy-Free Sunflower Seed Cream Cheese Is Allergy-Friendly

 This dairy-free cream cheese recipe uses only a handful of ingredients and is very easy to make. The main ingredient in the recipe is raw sunflower seeds so those who have nut allergies can enjoy this cream cheese spread.

Ingredients to make dairy-free cream cheese:

+ Raw sunflower seeds

+ Lemon juice

+ Salt

+ Apple cider vinegar

+ Garlic

Many uses for allergy-friendly cream cheese

This delicious dairy-free cream cheese spread is creamy and has many uses. While this spread that is made with sunflower seeds tastes similar to cream cheese, it is not something that can be used in recipes like dairy-free cheesecake. Instead, it is a savory dairy-free spread that can be enjoyed on crackers, sandwiches, vegetables, and more.

 I like to spread my sunflower seed spread on flatbread and crackers. Then I top the spread with a sprinkle of homemade everything spice and oven-roasted sun-dried tomatoes. I always have a stash of sun-dried oven-roasted tomatoes in my freezer from my garden surplus.

 Last summer when I had an abundance of plum tomatoes from my church food pantry, I discovered a delicious recipe for roasted tomatoes made in the air fryer. So if you don't have all day to sun-dry tomato slices then roast the tomatoes in the air fryer for a delicious topping for the cream cheese spread.

Storage Tips

This spread needs to be stored in the fridge in a tightly sealed container. It can be stored for up to a week. 

Looking for other dairy-free, allergy-friendly recipes?

~ Natural Homemade Honey Sunflower Seed Butter  

~ Non-Dairy Date Salted Caramels

~  Plant-based Pea Pesto Sauce 

~  Gluten-Free Chocolate Mocha Protein Brownies 

~ Whipped Dalgona Coffee 

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Allergy-Friendly Dairy-Free Sunflower Seed Cream Cheese

Yield: 8

Author: Mom Knows Best

A creamy spread that looks and tastes like cream cheese but is safe for those who avoid dairy and nuts. This recipe is dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, paleo, and perhaps even keto-friendly.

Ingredients

• 1 cup raw sunflower seeds, soaked for 4 to 8 hours
• ¼ cup water, plus additional as needed
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• ¼ teaspoon of sea salt
• 1/2 teaspoon of minced garlic

Instructions

1. Place the raw sunflower seeds in a bowl of water in such a manner that they are completely immersed in the water. Set aside at room temperature and let the sunflower seeds soak for 4-8 hours.
2. After the sunflower seeds soak, drain them.
3. Place the seeds in your blender or food processor with the water, lemon juice, vinegar, and garlic. Blend until smooth, adding more water to resemble a cream cheese texture. Make sure to scrape down the sides of the blender as needed. This may take up to three minutes to blend.
4. Serve immediately on bagels, crackers, or bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.