Affiliate Note: Hi, friends! Just a a quick reminder - some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn't cost you anything extra, and is a nice way to help support this site! I also want to point out that I don't promote products I haven't actually tried or products that I don't trust. :)
Since I’ve been posting a lot of “basics” lately (like homemade hemp tofu and homemade coconut milk), I thought I’d continue that theme with this low carb vegan soft “cheez.” It’s super simple, easily customize-able to different dietary needs, and is the perfect tangy, rich addition to so many meals.
I basically made this with the sole purpose of putting it on top of vegan pizzas and salads. I used to really like soft, fresh goat cheese (chevre) when I ate dairy and would add it to so many meals. Over the years, I’ve tried a lot of different things to try and replace chevre in my meals.
For a while, I was just buying cashew-based soft vegan “cheeses” from the store, but nuts are hard on my digestion and I’m actually allergic to almonds, so most commercially available non-dairy soft cheeses are out of the running for me now. So, when making this, I use all seeds. If you want to use nuts though, check out the notes for some suggestions!
This low carb vegan soft cheese is not only dairy-free and vegan, but the recipe (as written) is also nut-free, gluten-free and paleo.
Notes on Making Low Carb Vegan Chevre-Style Soft “Cheez” (dairy-free, nut-free)
- This should be smooth and have no see
- This technically doesn’t need to chill in the fridge, but I do like it better that way. I find the flavors blend a little better and it almost mellows.
- I wanted to make this compeletely nut-free, because nuts can be really hard on my digestion, but if you don’t have an issue with nuts, you could definitely use them instead – keep reading for examples!
- Macadamia nuts: If you want this cheese to be more buttery, macadamia nuts are the way to go! Subbing out the sunflower seeds with macadamia nuts is my favorite variation.
- Cashews: If your carb intake isn’t too much of a priority, and you can tolerate nuts, then subbing cashews for the sunflower seeds is another great option!
- I like the unique flavor that the sesame seeds bring to this “cheez,” but if you really, really don’t like sesame, you may want to replace them with additional sunflower seeds (or either of the nuts mentioned above).
- While I strive to provide accurate nutritional information, different varieties of ingredients can have different nutritional values, so your calculations may vary!
This tangy, rich soft vegan cheese is the perfect imitation chevre to crumble over salads and pizzas. It’s low-FODMAP, gluten-free, nut-free, and paleo.
- 2 cups (240g) raw sunflower seeds & 1/4 cup (40g) sesame seeds OR 2 1/4 (270g) raw sunflower seeds (see note below)
- 1/2 cup (120ml) warm water
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp salt (I used truffle salt for a bit of a cheesier taste)
- Put all ingredients into a food processor or high-speed blender and process until smooth, scraping down the sides to incorporate any whole pieces. Transfer the mixture to a container and chill in the fridge for about 2 hours, until relatively firm.
- To serve, I like to crumble this with a fork. on top of whatever I’m making.
If you don’t like sesame seeds or tahini, I highly recommend using all sunflower seeds! You can also use all lemon juice, if you don’t have ACV. Using all apple cider vinegar is a bit strong for my taste, but also worth a shot if you have no lemon juice!