Submitted by queenfluff on March 23, 2007 - 11:35am
Makes around 2 - 3 cups
I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.
I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.
I have also added to dehydrated crackers before and it gave a nice tangy taste to them.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
For vegans and vegetarians who miss dairy products,
seed cheese delivers! Itâ€™s made from sprouted sunflower
seeds and almond milk, water, or kefir. This recipe wonâ€™t
taste good unless the sunflower seeds have been sprouted!
Soaking the seeds removes the strong â€œrawâ€ 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 doesnâ€™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.