Vegan Sunflower Cheese Recipe
- Total time: 15m
- Yield: 6″ cheese block
- Calories: 80 cal per 1/10th serving
Ingredients
1 cup / 140 g Sunflower seeds1 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
- Soak the sunflower seeds in water for at least 10 mins, overnight is best if you have the time.
- In a pan mix together the agar agar with some water until dissolved. Then mix in 1 cup / 240 ml of water.
- Bring the agar agar mixture to a boil and simmer for 5 mins stirring constantly to prevent any sticking at the bottom.
- Take the pan off the heat and allow to cool for 5-10 mins and continue with the recipe.
- Drain and rinse the sunflower seeds.
- Place everything in a blender, apart from the agar agar mixture, with half a cup / 120 ml of water and blend until smooth.
- Whisk together the sunflower seed mixture and the agar agar until it’s all combined.
- Pour into a dish, about 6″ in diameter, and then place in the fridge for an hour to set.
- 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.
- 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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