SUNFLOWER CHEESE

Ingredients: yields: 1 (8″)  wheel

Cheese base:

2 cups raw sunflower seeds, soaked 4+ hours 1 cup water 1/2 cup nutritional yeast 2 1/2 Tbsp lemon juice 2 tsp chickpea miso 2 tsp sea salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp mustard powder 1/4 tsp turmeric

Agar gel:

1 1/2 Tbsp agar powder 1 cup cup water

Preparation:

Cheese base:

1. After soaking the sunflower seeds, drain and rinse them before adding to the blender.2. In a high-speed blender combine the sunflower seeds, 1 cup water, nutritional yeast,

lemon juice, miso, salt and spices until it is smooth and creamy… free of any gritty feeling.  Depending on the machine, this can take 1-3 minutes.

Agar gel:

1. Once the cheese mixture is ready, it is time to make the agar gel.  In a small sauce pan, bring 1 cup of water to light boil, add the agar.  Stir continuously until the agar had dissolved.  This can take several minutes.  Keep whisking!  If it gels up in the pan, return to heat and melt it down again.

2. Start the blender and get a vortex going with the mixture.  Drizzle in the agar gel and blend until combined.  You will need to stay focused and move fairly quickly.  Agar will start to set up as it cools.

3. Pour into mold and then place in the fridge, uncovered, for at least 30 minutes.  Eat sliced or shred!

4. Note ~  I don’t use anything to prepare my molds to help them release once it has set. It is good about just popping out.

5. Keep in the fridge up to 5 days.