Sunflower Seed Cheese Recipe

This a very delightful tasting nut/seed cheese to keep around the house. It goes well with regular chips, on sandwiches, and with raw crackers. The process is very simple to make.

Ingredients:

1. About 1 cup of raw sunflower seeds, soaked for at least 4 hours, drained
2. 1/4 cup of almond milk, or any other nut milk you have on hand
3. 1 Tablespoon of Apple Cider Vinegar
4. A couple dashes of Sea Salt
5. 2 Tablespoons of lemon juice (this is needed to keep the cheese from turning gray)
6. 1 – 2 cloves of garlic, minced
7. Maybe some extra purified water or almond milk to get the consistency you want

Directions:

1. This step is optional: If you want a whiter cheese, then you will want to remove the skins from the sunflower seeds. After you are done soaking the seeds, drain them. Then, place your hands in the bowl of wet seeds and begin to rub them against each other. This will cause the skins to come off. Once you are done, rinse a few times to wash the seed skins off.
2. Add all ingredients to a food processor and process. You will need to stop a few times to scrape down the sides. If you pulse is a few times before processing continuously, it helps to keep the seeds from flying everywhere in the processor.
3. Add the extra water or almond to get the consistency you want
4. Eat and enjoy

This will keep for about 3 days in an air tight container. If the cheese begins to get gray, don’t worry about it. This is just due to the oxidation of the seeds, sort of like an apple does. It is still OK to eat.

For an added twist, you can add whatever herbs or spices you want at this point. Just use the above recipe as a base for any raw nut cheese recipes.

Tagged with: nut cheese • raw food • raw food diet • raw food recipe • sunflower seed cheese

Filed under: Nut & Seed Cheese

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