We were going to attend a party for some dear friends who had returned to the area for a too-short visit. I had wanted to make the Sunflower Seed Cheese recipe I had found a while ago. (I always feel called upon to use my friends as guinea pigs...which thoroughly distresses Dear One but friends will tell you the truth about things.)
Vegan Sunflower Seed Cheese
Author: Sam Turnbull • It Doesn't Taste Like Chicken
2 cups raw unsalted sunflower seeds, soaked in a container of water overnight, and drained and rinsed before using.
1/4 cup lemon juice
1/4 cup nutritional yeast
1/4 cup refined coconut oil...be sure to use refined or your "cheese" will taste like coconut which i did not want
1 1/2 Tablespoon white miso paste
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
Add all the ingredients to a food processor and process until the mixture is very smooth. Scrape down the sides several times to make sure every bit of mixture is smooth.
Place plastic wrap into a bowl or mold of your choice. I used two mini springform pans which worked perfectly for the recipe. Smooth the top then cover with the remaining plastic wrap. Place in the refrigerator for at least overnight.
When ready to use, place on a plate with crackers or whatever you want to spread it on. We used Wasa Crispbread
You will find that this "cheese" softens pretty quickly when you take it out of the refrigerator, so use it up! It tastes pretty good.
Sadly, I did not take a picture of the two wheels of cheese before serving it. This is the last of it...
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