Recipe Directions

1. Pre-Prep: Wash/rinse the sunflower seeds very well and then soak in water for at least 4 hours (6 is better). Rinse and shake the seeds dry in your strainer or allow to air dry for a while.

2. In your food processor, process the dry-ish ingredients (sunflower seeds, salt, and pine nuts) into a fine meal.

3. Add the lemon juice and olive oil. Process again until smooth. Scrape off sides as needed. Get it so it is rolling as it moves around your processor.

4. Process until smooth yet very thick. Don't be scared to let it go for ages because the longer it goes the creamier it is. Then at the end, add the green onion and process slightly to break them into the cheese.

5. Allow to stand for 30 minutes. (If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after it has sat for a while.)

6. Optionally, you can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta, etc.

Zoe's Thoughts

By Zoe

The easiest, creamiest, and tastiest cheese ever! This just takes a few minutes to make and is our second best seller.

For a nut-free option, use 3 cups of sunflower seeds and no pine nuts.

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I noticed this wasn't listed under "cheese," might be helpful.

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As if we didn't love this enough I found another use for this. I had a batch made with basil and I took a big hunk of it and put it in the Vitamix with a bit of water to thin it down, tossed it with kelp noodles and put it in the dehydrator for a half hour. Quick and easy alfredo pasta. Would also be good with zucchini noodles.

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I made this with using sunflower seeds (soaked then semi-sprouted) and halved the recipe due to my small food processor. It came out great! I mixed it with finely chopped broc and cubed yellow squash. It reminded me of an egg or potato salad. YUM and thanks.

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we don't use nuts anymore, and have been making this with all sunflower seeds, it is still lovely, add a little more oil maybe.

It tastes like Turkey?? wow that is amazing ;)))

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Dehydrated into crackers this tastes just like turkey! No kidding! Both the cheese and crackers are taken to new heights when served with cashew sour cream. Thanks for the great recipe! We have our "turkey" for Thanksgiving now! YAY!

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I made some really good cheesy crackers by replacing the pinenuts with sesame seeds, doubling the salt, and dehydrating them. :)

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oh... i made it without soaking the sunflower seeds the first time... it still turned out tasty but it probably would've been a lot more spreadable if i had

it was very sticky and i'm sure not as soft as it should have been

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gotta find a replacement for pinenuts though... just bought a little over 2 cups... $15.00!!!!

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I love this recipe... tasty, easy (no soaking/dehydrating), and healthy! :)

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pinkskittles - you can make it with all sunflower seeds, we do now because we have gone off pine nuts. It tastes the same. Maybe add a little extra oil for extra creaminess - but it doesn't even really need that.

Bubbles- thanks for your lovely words me and Chris really appreciate it! Going raw is a journey, just have to do what feels right for today ;) But one day, even if it is 10 years from now try 100% for a few months and see what it is like!

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Hey Zoe.. thanks so much, i luv this, yummm... my (SAD) husband, and my transitioning Daughter luv this... other SAD eaters also luved this, i will definately b making it again although it does make A LOT... i am dehydrating some now to see how that goes too.. I Luv your website too.. I feel very inspired and encouraged by both yours and Chris's Journey's.. I'm not 100%... and am desperately trying to find what is right for me with where i am at right now...

Keep up the good work..

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Sounds good, but I'm allergic to pine nuts. :( Although I do like how they taste.. lol

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I made this with Bunny Berry's cucumber wraps. Great with the red pepper flavor.

http://bunnyberry.blogspot.com/2008/06/day-74-of-100-day-raw-food-challenge.html

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lisanewf - oh yes it goes amazing with onion bread. If you totally want to go to heaven then try Chriscarlton's grilled steak recipe (the one where you dehydrate then marinade the mushrooms) on top of cheese and bread it is amazing!

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This updated version is wonderful! I made collard green veggie wraps and spread a hearty helping of cheese. It's scrumptious!

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I made this wonderful cheese last night, I haven't tasted it yet today but right out of the food processor I loved the flavor (I love lemon :)). Great one, thank you Zoe.

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I am making this tonight when I get home from work. Hopefully it will go well with onion bread sandwiches :) Thanks!

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Hey silent_advocate,

3 weeks in the fridge will be fine for sure. I doubt it will last that long unless you hide it behind something that you don't ever move.

Hey f1shcakes,

If bland, up the lemon juice. It should have quite a bite when you get the portions right. Normally it's about 4 Tablespoons from 2 lemons over here. I've never made a batch that IMO had too much Lemon. The Lemon/Salt combination is what gives it the cheese flavor.

Lovebows, Chris

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Chris, I figured if the vitamix could make peanut butter, it could certainly make cheese. And it did eventually after the motor cooled down ;) But I'll try the cuisinart next time. Thanks!

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Awesome recipe Zoe, it was one of my first raw recipes and it turned out great. I was wondering what the approximate refrigerated life of this recipe is?

P.S. to all readers: I cut the recipe in half and used 33% less olive oil and let the recipe stand for 30 minutes, and I couldn't imagine it being any better! Its gonna be my new raw hummus...

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My first attempt at cheese was a version of this today....Boy oh boy..I'm in for trouble.. It was sooo good and being a former cheese-aholic, this is a dangerous find. I used pine/sunflower one to one, omitted the oil to save a few calories, and added just a dash of shoyu(I know-not raw, but just a dash!) I also added a bit of lemon rind as well as the juice, and I added a bit of fresh dill. This didn't stand a chance!!. 12-13 romaine leaves later, it was bye-bye baby! One of the more satisfying lunches i have had in a while. I also threw sliced radishes in my wraps, and in three of them i was lucky enough to add my first picked figs of the year-they were gorgeous and so sweet. The fresh, salty, sweet, crunchy, chewy textures and tastes were heaven! Unfortunately I tallied the calories of my little lunch on myfooddiary(great website if you are losing weight like I am-it lets you create dishes and total the calories)and this little rawstronomic feast came in at almost 1800 calories. Of course, I ate the entire batch of cheese!! No guilt, it was 99% raw, delicious and satisfying for the body and my soul(which needed it after working 29 hours the last two days) Thanks Chris and Zoe, as always for such a great, simple recipe.

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Awesome recipe Zoe, it was one of my first raw recipes and it turned out great. I was wondering what the approximate refrigerated life of this recipe is?

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Awesome recipe Zoe, it was one of my first raw recipes and it turned out great. I was wondering what the approximate refrigerated life of this recipe is?

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f1shcakes: This is a Food Processor recipe not one for Blenders

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I just made this and couldn't wait the 30 minutes for it to stand, so I made a huge collard green wrap with several veggies and a scoop of this DELISH cheese.

I am in love with you, Zoe.

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