Sunflower Almond Seed Cheese
Submitted by k8lyn07 on March 13, 2007 - 3:04pm
(4 votes)
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 tablespoon 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.
7 reponses to "Sunflower Almond Seed Cheese"
1.
i actually make a variation of this -- also from Rawvolution book!!! IT IS AMAZING!!! i thought i made too much but i am stopping myself from eating too much =D mine had no vinegar or almond milk... but water and curry powder (put in 1 cup water and 2 shakes of curry powder)
2.
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!!
3.
Sounds great! I can't wait to try it!
4.
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!
5.
*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!!!!! :-)
6.
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
7.
Easiest cheese recipe I have ever made, and soooo tasty!