Say goodbye to cheese made from animal milk and say hello to the wonderful world of nut and seed cheeses. This recipe makes a creamy, mild cheese that goes well with so many things. Use you imagination! Try it on crackers, with crudités or inside our REAL Collard Rolls.
1 cup hulled sunflower seeds
2 cups water
1-2 tablespoons fresh dill plus one sprig for garnish
optional: 1/2 – 1 teaspoon minced fresh garlic, 1/2 – 1 teaspoon minced jalapeno pepper, salt, pepper
1. Pour the seeds into a jar or bowl and cover with water. Place in refrigerator and let soak for 8 hours or overnight.
2. Rinse and drain seeds.
3. Place seeds in a food processor with onion and dill. Pulse and then process until well blended. Mixture should be somewhat dry.
4. Scoop seed mixture into a bowl and chill for 2 hours or more.
5. When ready to serve, glide a knife around the sides. Turn bowl upside down and carefully remove seed cheese onto a plate. Garnish with fresh dill and serve.