Plan ahead to make this vegan cheese. You must soak the sunflower seeds overnight so that they blend smooth and rich. I enjoy the cheese right out of the blender, but you can place it in the refrigerator to firm. If you want a very firm cheese, check out the recipe I adapted this recipe from Keepin It Kind's Sunflower Cheddar. My take on this recipe is meant for spreading on crackers and is perfect for those who want to make a delicious vegan cheese quickly.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Appetizer, Snack
Servings: 8
Author: Jenné
Ingredients
1 3/4cupssunflower seedssoaked overnight, at least 6 hours
1/2cupnutritional yeast
2tsplemon juice
1 1/2tspmellow miso or chickpea miso
1/4tspturmeric
1/2tsponion powder
1/2tspgarlic powder
1/2tspdijon mustard
1/4tspsea salt
Additional toppingsadd 1 at a time or all at once
1/2tspsmoked paprika
1jalepeñoseeded (optional) and minced
2tbspdillchopped
Instructions
Place ingredients in a food processor and blend until creamy.
Shape into a disk using a cookie cutter or plastic wrap.
Serve immediately, or refrigerate for 1 hour to firm.
Serve with vegan crackers, bread, or veggies on a cheese plate.