Vegan Sunflower Seeds Cheese (queijo vegano de sementes de girasol)

Spreadable Vegan Sunflower Seeds Cheese.

I’ve been making lots of different nut cheese for a long time. But lately, I’ve been receiving requests to make a recipe with more affordable ingredients since nuts are quite expensive in some countries.

Most seeds are quite cheap, compared to nuts plus if you have a nut allergy, nuts are out of the question. This recipe uses sunflower seeds instead of nuts and the result is still a creamy, tasty and nutritious cheese.

    • 2 cups sunflower seeds
    • 1/4 cup lime juice (can be replaced with lemon)
    • 1/4 cup apple cider vinegar
    • 1 tsp salt
    • 2tsp garlic powder (or 2 cloves garlic)
    • a pinch of turmeric (yellow colour)
    • pepper and smoked paprika to taste
Soak the sunflower seeds for at least an hour or overnight in water.
Drain and rinse.
Using a blender, blend the sunflower seeds, and remaining ingredients until smooth, on high speed. Taste and adjust the flavour to your taste, and it’s done!
The paste is moldable into any shape and this cheese is also spreadable.
Pull out the crackers, bread or veggies, open the wine, and enjoy this incredibly delicious vegan cheese.
It will last a few days in the fridge.
PT: queijo vegano de sementes de girasol
  • 2 canecas de sementes de girassol
  • 1/4 caneca de sumo de lima (pode ser substituído por limão)
  • 1/4 caneca de vinagre de maçã
  • 1 colher de chá de sal
  • 2 colheres de chá de alho em pó (ou 2 dentes de alho)
  • uma pitada de timérico ou açafrão (para dar cor amarela)
  • pimenta e paprika fumada a gosto
Demolhar as sementes de girassol por pelo menos uma hora ou durante a noite em água.
Escorrer e enxaguar.
Num processador de alimento processar as sementes de girassol e os rentantes  ingredientes em velocidade máxima, até que a mistura esteja cremosa.
Provar, ajustar o sabor a gosto e está pronto!
A pasta pode ser moldada em qualquer forma e este queijo é para barrar.
Aguenta alguns dias no frigorifico.

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