Sunflower Cheddar Cheese

INGREDIENTS

• 2 cups raw sunflower seeds; soaked (1 cup raw)
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/4 cup refined coconut oil
• 4 teaspoons white miso paste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon turmeric

INSTRUCTIONS

To soften the sunflower seeds:

You will first need to soften the sunflower seeds. Softening them will make them easier to blend and will result in a smoother cheese. You can either boil or soak the seeds. 

To boil: put the sunflower seeds in a medium-sized pot and cover them with water. Bring to a boil and continue to boil for 10 - 15 minutes until the sunflower seeds have softened. Drain and rinse before using.

To make vegan sunflower seed cheese:

Add all of the ingredients to a food processor and blend until the mixture is as smooth as possible, stopping to scrape the sides as needed.

Prepare your containers by lining them with parchment paper,

Once the cheese is blended, scoop the cheese mixture into a stainless steel container.

Cover and chill in the fridge for 4 hours or overnight to let the cheese firm up. The cheese will be firmer fresh out of the fridge but will soften as it sits out.

RECIPE NOTES

*The vegan cheese will keep well in an air-tight container in the fridge for about a week