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Sunny Hemp Cheeze [Vegan]

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This cheese spread is delicious and great for those times where you crave something rich and creamy. Just be sure to omit the optional cashews if you're nut-free! It's relatively easy to make because it doesn't require any fermenting, draining, or any special equipment at all other than a good blender or food processor.

Sunny Hemp Cheeze [Vegan]

This Recipe is :

Dairy Free Nut Free Vegan



Cook Time



  • 1 cup hemp seeds
  • 1 cup sunflower seeds, soaked for 10 minutes in hot water
  • 1/2 cup cashews (optional)
  • 1/3 cup nutritional yeast
  • 1/3 cup sun-dried tomatoes
  • 2 tablespoons liquid aminos
  • 1 tablespoon basil


  1. In your high-speed blender or food processor, add in the hemp and sunflower seeds (and cashews if using). Add in half the water and process until smooth. Add more water as needed just to get everything moving.
  2. Once it is smooth, add in the other ingredients and blend until well incorporated. You may need to add a bit more water at this stage to get everything mixed it just right.

Nutrional Information

Total Calories: 2236 | Total Carbs: 69 g | Total Fat: 179 g | Total Protein: 111 g | Total Sodium: 557 g | Total Sugar: 16 g

(Per Serving) Calories: 373 | Carbs: 12 g | Fat: 30 g | Protein: 19 g | Sodium: 93 g | Sugar: 3 g





Natasha is the founder and blogger at Plates for Plants, a vegan and gluten blog and personal chef service based in Vancouver BC. She is passionate about making sustainable and compassionate living accessible and easy while making healthy versions of everyone's favorite comfort foods. On top of food, her passions are travel, her furbaby dog Puce and artistic expression through drawing and makeup.



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4 comments on “Sunny Hemp Cheeze [Vegan]”

Click to add comment
Cynthia Lopez
1 Years Ago

This one Kyle Buehring

Zoe Steindl
1 Years Ago

Tanya Tolleson Steindl

2 Years Ago

What is Bragg’s liquid aminos?

2 Years Ago

I made this spread this week, and it is AWESOME!! Great as a base on a sandwich with veggies, or a dip but I just love it, open face, on a slice of bread. Sooo good. Thank you for this recipe!


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