Tuesday, March 7, 2017

Sunflower Cheese ~ Vegan

Vegan Sunflower Cheese Recipe

  • Total time: 15m
  • Yield: 6″ cheese block
  • Calories: 80 cal per 1/10th serving


1 cup / 140 g Sunflower seeds
1 Lime, juiced
3 tbsp Nutritional yeast
1 clove Garlic
1 slice of Onion
½ tsp Turmeric
¼ tsp Cayenne pepper
2 tbsp Miso, white is best but don’t worry if you only have brown
1 tbsp Agar agar powder, a veggie alternative to gelatin
1½ cups / 360ml water

How to Make

  1. Soak the sunflower seeds in water for at least 10 mins, overnight is best if you have the time.
  2. In a pan mix together the agar agar with some water until dissolved. Then mix in 1 cup / 240 ml of water.
  3. Bring the agar agar mixture to a boil and simmer for 5 mins stirring constantly to prevent any sticking at the bottom.
  4. Take the pan off the heat and allow to cool for 5-10 mins and continue with the recipe.
  5. Drain and rinse the sunflower seeds.
  6. Place everything in a blender, apart from the agar agar mixture, with half a cup / 120 ml of water and blend until smooth.
  7. Whisk together the sunflower seed mixture and the agar agar until it’s all combined.
  8. Pour into a dish, about 6″ in diameter, and then place in the fridge for an hour to set.
  9. You may want to oil your dish, but I tend to use a shiny ceramic dish and the cheese comes out easy enough without any oil.
  10. Take out of the dish once set and enjoy this vegan cheese in place of normal cheese. It will last a few days in the fridge.

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