Sunflower Dill Pickle Vegan Cheese


1 Cup water 
3/4 Cup dill pickle juice(brine from the jar)
1 Cup sunflower seeds (boiled 15 min and rinsed)
1/4 Cup tofu
1/4 Cup nutritional yeast
1 Tablespoon extra virgin olive oil
1 1/2 Teaspoons lactic acid powder (can sub lemon juice)
1 Teaspoon onion powder
3/4 Teaspoon salt
1/2 Teaspoon dried dill
3 Tablespoons tapioca flour
2 Tablespoons kappa carrageenan
1 Large dill pickle (minced about 3 tablespoons)


  1. In a blender add the water, pickle juice(brine), sunflower seeds, tofu, nutritional yeast, oil, lactic acid, onion powder, and salt.
  2. Blend until smooth. 
  3. Once smooth add the tapioca flour and kappa carrageenan and pulse to combine.
  4. In a pot over medium heat add the blender mixture and bring to a bubble mix continuously for about 10 minutes.
  5. Quickly stir in the dill and the pickle,
  6. pour into a container of choice.
  7. Set aside to cool. 
  8. Place in fridge for an hour and it’s ready to serve and eat.

*You will know the cheese is done when it starts to pull away from the pot.

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