Sunflower Seed Cheese

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free

Do you love cheese, but have an allergy or intolerence to dairy? Can’t do nuts either or would like an alternative for the school lunch box? This sunflower seed cheese could be what you are looking for.

INGREDIENTS:

• 160g Sunflower Seeds (soaked 4-8 hours – the softer they are the easier to blend)
• Juice of 1 Lime
• 1 x clove Garlic diced
• 1 x tsp fine Himilayan Salt
• 1/4-1/2 cup Filtered Water
  
  
  

METHOD:

1. Rinse off sunflower seeds after soaking.
2. Add all ingredients into blender, and blend or pulse until smooth. You may need to keep scraping down the sides for it to become really smooth. Start with 1/4 cup of water and add more if needed.
3. Store in an airtight container in the fridge for 3-5 days. For the cheese to be white in colour, you will need to rub the skin off the sunflower seeds before placing into the blender, although it won’t effect the taste, it could be a little grey in colour.
   
   

NOTES:

* This ‘cheese’ will go great on sandwiches, frittas, pizzas, with a salad, meats, or used as a dip with crackers or veggie sticks.