Vegan Cream Cheese (Dip or Spread)

Soak the sunflower seeds in cold water overnight or hot water for an hour, then drain and rinse well. 2. Combine all the cream cheese ingredients except the olive oil in a food processor or blender and blend until smooth and creamy, scraping down the sides occasionally. 3. Combine the chimichurri spices in a small bowl, add about 1.5 tablespoons of the blend to the cream cheese, and pulse two to three times to mix. 4. Enjoy immediately, or lightly grease a small bowl with the oil, sprinkle it with the remaining spice blend, transfer the cream cheese in, smooth the top, and chill for at least a few hours or overnight. 5. To de-mold, run a knife around the outside to loosen it, invert onto a plate, and remove the mold. 6. Serve with crackers and bread.