Sun Cheeze

2c

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.

Ingredients

  • 1½ cups sunflower seeds, soaked for 2+ hours
  • 1 lemon, squeezed
  • 2 cloves garlic, minced
  • 1 handful of cilantro
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 tablespoons nutritional yeast (opt-but makes it extra cheezey)
  • 2 teaspoons hot sauce
  • sea salt to taste

Preparation

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.

Comments

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Karuna writes: (May 03, 2008)

This sounds similar to something that I make but with more of a kick. I will definitely try this. Thanks very much.

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Zaphirah Sunflower writes: (May 04, 2008)

last night I used 1/2 sunseeds and 1/2 pepitas and it was DELISH.

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ThnkYouJesus!!! writes: (May 26, 2008)

Oh my goodness…that soundy really good!

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osmenog writes: (June 02, 2008)

This is so so tasty. It makes a ton!

I used it in collard wraps, and also as a veggie dip.

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