This is a very versatile cheeze. I use it as a taco filling in romaine leaves with avo or guac, salsa and red onion. It’s much lighter than a nut cheese. It’s flavor is reminiscent of that gooey yellow pourable cheese sludge that people put on nachos. You could thin it out if you needed a pourable cheese.
1½ cup sunflower seeds, soaked for 2+ hours
1 lemon, squeezed
2 clove garlic, minced
1 handful of cilantro
1 tablespoon cumin
2 teaspoon chili powder
2 teaspoon onion powder
2 tablespoon nutritional yeast (opt-but makes it extra cheezey)
2 teaspoon hot sauce
sea salt to taste
Blend soaked sunseeds in FP. Add lemon juice. You will need to stop and scrape the sides periodically to make a nice uniform blend. Add garlic, and cilantro. Add all remaining ingredients-except the hot sauce. Blend well. Add hot sauce. Blend one more time.