On the second day of 12 Days of Christmas Recipes…. I present to you Sundried Tomato Dill Cheez! It’s ideal for those with a nut allergy or lactose intolerance. Most vegan cheez recipes are made with cashews. Because one of my friends has a nut allergy I’ve been curious about using sunflower seeds instead. To test it out I added sundried tomatoes and dill for a burst of flavor. Not only is it super tasty, but the combination creates a cheez dressed to impress for your holiday parties.


If you have a potluck to attend, I’m confident this cheez will hold up next to other spreads. Pair it with your favorite crackers, chips, veggies, etc. Not only is it affordable, compared to using cashews, it’s also easy to make. After soaking the sunflower seeds and sundried tomatoes, you’ll place every ingredient into a blender. Add lemon for tartness, nutritional yeast for cheesiness, garlic because who doesn’t love garlic, salt and miso for umami, coconut oil to solidify, and dijon mustard for sharpness. Voilà, vegan cheez!


Yield: 1 large ball, serves 8-10, about 2 tbsp each

Prep Time: ½ hour

Total Time: 1 ½  hours


1 cup raw and hulled sunflower seeds, soaked in boiling water 

2 tbsp lemon juice

¼ cup nutritional yeast

2 tbsp dijion mustard

2 tbsp coconut oil 

2 tsp white miso paste

1 tsp garlic powder

½ tsp sea salt

1 tbsp dill + extra for rolling 

½ cup sundried tomatoes, soaked in boiling water


  1. Start by soaking the sunflower seeds in boiling water for 30-45 minutes. Pour out the excess water and rinse thoroughly. At the same time soak the sundried tomatoes in boiling water for 20 minutes (I bought mine from Trader Joes, which were not already soaking in oil). Pour out excess water and rinse the tomatoes.

  2. Melt the coconut oil either on a stovetop or microwave.

  3. In a Cuisinart or high-speed blender, combine all the ingredients and blend for 5-6 minutes until ingredients are well incorporated.

  4. Cut a piece of plastic wrap, about 14 inches in length. Lay it on a flat surface. With a spatula or spoon, form your cheez ball in the center of the plastic wrap. Bring the edges of the wrap together. Use a twist tie, piece of string, or rubber band to seal. At this point you may want to use your hands to form more of a ball.

  5. Place the cheez in the fridge to chill for at least one hour. The longer it is chilled, the firmer it will become.

  6. Coat the cheez with dill and serve with your favorite crackers, veggies, fruit, etc.

Notes: The cheez will hold its form for 1-2 hours out of the fridge, but best served chilled. You can keep it in the fridge for up to 5 days. Also, I did soak my sunflower seeds overnight in room temperature water. This isn’t necessary, but if you have time I do advise doing it.