Sunflower Seed Cheese
Introducing this indulgent Sunflower Seed Cheese – a creamy vegan delight perfect for spreading on crackers or bagels. Made with soaked sunflower seeds, coconut oil, nutritional yeast, and a blend of savory ingredients, this cheese offers a delicious, plant-based alternative.
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Ingredients
- 1 cup raw sunflower seeds - soaked
- 1/4 cup refined coconut oil
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 2 teaspoons white miso paste
- 1/2 teaspoon garlic powder
- Salt & pepper
Add-ins
- Freshly cracked pepper - chili peppers, dried herbs
- Fresh herbs - i.e. thyme, chives
- Lemon zest
- Edible flowers
- Dried fruit i.e dried cranberries
- Roasted nuts & seeds i.e. walnuts - pumpkin seeds
Instructions
- Cover the sunflower seeds with water and soak overnight in the fridge.
- Drain the sunflower seeds well and discard the water.
- Add soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder and salt and pepper to the blender.
- Blend until the mixture is completely smooth and velvety.
- Cut the cheesecloth into three 20″ x 20″ squares.
- Add the desired garnishes to the cheesecloth.
- Divide the cheese into three equal size portions.
- Shape into either a round or log shape and then add to the cheesecloth.
- Wrap the cheese tightly with the cheesecloth, and seal with a rubber band or clip to hold the cheesecloth closed.
- Add the wrapped cheeses to an airtight container and store in the fridge overnight to allow it to harden.
- Serve with crackers, vegetables or on a bagel and enjoy.
Tried this recipe?Let us know how it was!