Sun Cheeze
Submitted by Zaphirah Sunflower on May 3, 2008 - 5:17am
(2 votes)
Servings:
2cThis 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 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
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.
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1.
my 10 yo ds likes to hollow out a cucumber and stuff this cheeze in and eat it like an ice cream cone. LOL!
2.
Great cheeze we had it as a lettuce wrap with red pep and onions marinated in cumin and evoo, and of course some avocado
3.
This is so so tasty. It makes a ton!
I used it in collard wraps, and also as a veggie dip.
4.
Oh my goodness...that soundy really good!
5.
last night I used 1/2 sunseeds and 1/2 pepitas and it was DELISH.
6.
This sounds similar to something that I make but with more of a kick. I will definitely try this. Thanks very much.