1 cup sunflower seeds, soaked 4-8 hours, hulled
¼ cup almond milk
1 tablespoon Ume plum vinegar, apple cider vinegar, rice vinegar, generous
¼ teaspoon celtic sea salt
2 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
Additional almond milk or water to blend as needed.
Put sunflower seeds in large bowl. Cover with several inches pure water. Let soak 4 – 8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to the surface. Pour most of the water and the floating skins off. Repeat process several times.
When most of the skins have been removed, pour all the water and seeds through a strainer. Drain.
Place seeds in blender or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt (if apple cider vinegar is used). Blend, adding more liquid if necessary. When using a food processor, scrape mix down from the sides once or twice.
Transfer to a serving or storing container. Cover leftovers and refrigerate for 2 – 3 days.
K8lyn07's ThoughtsBy k8lyn07
For vegans and vegetarians who miss dairy products, seed cheese delivers! It's made from sprouted sunflower seeds and almond milk, water, or kefir. This recipe won't taste good unless the sunflower seeds have been sprouted! Soaking the seeds removes the strong raw taste and makes them sweet. The lemon and vinegar add delicious tang.
This versatile recipe is adapted from the Casa De Luz Community Cookbook: Sauces, Dressings, Condiments, and Spreads. Sometimes the cheese becomes a bit grey from oxidation, but this doesn't seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.
Tip: Pour the skins and water through a strainer to catch the few seeds that escape. These can be sorted out, or fed to the birds – they will love them!
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