Sunflower Almond Seed Cheese
From almondessence.com
For vegans and vegetarians who miss dairy products, seed cheese delivers! It’s made from sprouted sunflower seeds and almond milk, water, or kefir. This recipe won’t taste good unless the sunflower seeds have been sprouted! Soaking the seeds removes the strong “raw” taste and makes them sweet. The lemon and vinegar add delicious tang. This versatile recipe is adapted from the Casa De Luz Community Cookbook: Sauces, Dressings, Condiments, and Spreads, (www.CasadeLuz.org) given here with their blessing, and has become a staple in our diets. There are 35 grams of protein in one cup of sunflower seeds! The look and texture of sprouted seed cheese is like ricotta or cottage cheese. We use sunflower seed cheese in any recipe that normally would call for sour cream, cheese, or yoghurt. It has found its way to roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.
Ingredients
- 1 cup sunflower seeds, soaked 4-8 hours, hulled
- ¼ cup almond milk
- 1 tablespoon Ume plum vinegar, apple cider vinegar, rice vinegar, generous
- ¼ teaspoon celtic sea salt
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
Preparation
additional almond milk or water to blend as needed *Ume Plum Vinegar contains high amounts of sea salt.
Put sunflower seeds in large bowl. Cover with several inches pure water. Let soak 4 – 8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to the surface. Pour most of the water and the floating skins off. Repeat process several times. Tip: Pour the skins and water through a strainer to catch the few seeds that escape. These can be sorted out, or fed to the birds – they will love them! When most of the skins have been removed, pour all the water and seeds through a strainer. Drain. Place seeds in blender or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt (if apple cider vinegar is used). Blend, adding more liquid if necessary. When using a food processor, scrape mix down from the sides once or twice. Transfer to a serving or storing container. Cover leftovers and refrigerate for 2 – 3 days.
Comments
spiritedmama writes: (April 16, 2007)
Easiest cheese recipe I have ever made, and soooo tasty!
Jordan writes: (June 12, 2007)
This is so fantastic- I added dill and shaved off broccoli and dipped carrot sticks; also good with “spagettied” zuhcinni- this is so versatile -thank you
wanna_B_raw writes: (January 02, 2008)
I AM IN HEAVEN!!!! I went to a Vegetarian Festival over the summer and visited the raw table. That was the 1st time I had sunflower cheese and flax crackers. I have been in search for the cheese recipe ever since. This tastes EXACTLY like it! My taste buds are in heaven and they thank you!!!!! :-)
AliciaD writes: (February 01, 2008)
I’m trying this tomorrow with the onion bread. Both are new recipes for me. This sounds so delicious. Can’t wait to try it. Thanx for posting!
bueller writes: (February 19, 2008)
Sounds great! I can’t wait to try it!
flysalamander writes: (August 25, 2008)
Im fairly new to raw, had all these sunflower seeds and stumbled upon this recipe. I didnt have any almond milk so i just used water and a little agave for sweetness..DABOMB!! Im also raw on a budget, so this one definitely works, thanks!!
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