Vegan Pumpkin Seed Cheese (Oil Free)

This homemade vegan pumpkin seed cheese is perfect for grilled cheese, pizza, mac and cheese, or lasagna. It also works well as a cream cheese-style spread. Give it a try if you’re looking for oil free, dairy-free swaps, like this hemp cheese, which is another yummy option.

Key Ingredients

Pumpkin seeds add an earthy, nutty flavor to this delicious oil-free vegan cheese. Be sure to use shelled unsalted pumpkin seeds.

Tapioca starch gives this cheese its satisfying melty texture. You can omit it if necessary, in which case it won’t have the same texture, but can still be used as a sauce in all sorts of dishes such as creamy pastas.

Nutritional yeast adds a cheesy, umami flavor to this dish. It’s often available at health food stores, or you can order it online.

How to Make Pumpkin Seed Cheese

Place the unsalted shelled pumpkin seeds in a bowl and add enough cold water to cover. Let the seeds soak at room temperature for 6-8 hours.

Drain and discard the soaking liquid, then transfer the pumpkin seeds to a high-powered blender. Add the cold water, nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, and onion powder to the blender. Blend until smooth and creamy.

Pour the mixture into a pot on the stove set to medium heat. Whisk frequently while cooking for 3-6 minutes or until it becomes thick and stretchy, then immediately remove from the heat.

Use right away in dishes such as grilled cheese, pizza, or lasagna. Or transfer the mixture to a container and refrigerate for at least two hours, then use as a cream cheese-style spread.

5 from 1 vote

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Pumpkin Seed Cheese Recipe (Vegan and Oil Free)

This homemade vegan pumpkin seed cheese is creamy, melty, and totally satisfying. It's quick and easy to make.

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Course Dinner

Cuisine American

Prep Time 8 minutes minutes

Cook Time 6 minutes minutes

Soaking Time 6 hours hours

Total Time 6 hours hours 14 minutes minutes

Servings 6

Calories 137.3kcal

Author Jennifer Bell

Equipment

• High-powered blender

Ingredients

• 1 cup unsalted shelled pumpkin seeds
• 1 cup cold water (plus more for soaking the pumpkin seeds)
• 1/2 cup nutritional yeast
• 2 tablespoons tapioca starch
• 2 tablespoons lemon juice
• 1 teaspoon salt (I like my cheese on the salty side, but you can reduce to 3/4 teaspoon for a lower-sodium version)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• Place 1 cup unsalted shelled pumpkin seeds in a bowl and add enough cold water to cover.
• Let the seeds soak at room temperature for 6-8 hours.
• Drain and discard the soaking liquid, then transfer the pumpkin seeds to a high-powered blender.
• Add 1 cup cold water, 1/2 cup nutritional yeast, 2 tablespoons tapioca starch, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to the blender.
• Blend until smooth and creamy.
• Pour the mixture into a pot on the stove set to medium heat.
• Whisk frequently while cooking for 3-6 minutes or until it becomes thick and stretchy, then immediately remove from the heat.
• Use right away in dishes such as grilled cheese, pizza, mac and cheese, or lasagna.
• Or transfer the mixture to a container and refrigerate for at least 2 hours, then use as a cream cheese-style spread.

Notes

• Store in an airtight container in the fridge for up to three days.

Nutrition

Calories: 137.3kcal | Carbohydrates: 7.2g | Protein: 7.7g | Fat: 9.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 3.1g | Sodium: 393.3mg | Potassium: 236.4mg | Fiber: 2.2g | Sugar: 0.4g | Vitamin A: 1.9IU | Vitamin C: 2.3mg | Calcium: 12.4mg | Iron: 1.9mg

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