I have been using seeds rather than nuts lately because finding really raw nuts is becoming more and more difficult. I’ll talk about that more later this week. This cheese, that I used in my Tomato Ravioli recipe, is a sunflower seed cheese. It is not as smooth as cheeses made with cashews but has a great flavor. I used my food processor. Using the blender rather than a food processor will help make it smoother.
- 1 cup raw sunflower seeds, soaked for 4 hours or overnight
- Juice of one lemon
- 1 TBL Nama Shoyu
- Few sprigs of fresh oregano or ¼ tsp dried oregano
- ¼ cup chopped yellow pepper
- 1 garlic clove
- ¼ of a jalapeno pepper (optional)
- Drain and rinse the seeds.
- Place all the ingredients in your blender or food processor and process until very smooth.
- Store in the fridge for up to 5 days for fast and easy use in other recipes.
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Turned out good! Thanks for sharing. Now I need a dehydrator to make some cracker or bread……tomorrows tailgate will have this on the menu. Peace.
Ok! I’m linking this site………
So glad you do! Thank you! Asante dana!
Good idea!! I’ve got a bunch of sunflower seeds in my cupboard that I’ve had ages because I don’t know what to do with them!! haha.
Enjoy using them Sal!