This vegan cheese is delicious and easy to prepare, a real vegan treat to keep your light shining from inside out. It holds all the goodness of the sunflower seeds (e.g. vitamin E, antioxidants, selenium, magnesium, etc), while being free of cholesterol, gluten, and animal suffering. A great vegan cheese on a budget (compared with nut cheese).
Ingredients: 1/2 cup of sunflower seeds*, 1/2 cup of water, 4 Tbsp apple cider vinegar*, 2 Tbsp tapioca/maize starch, 1/2 tsp Himalayan salt, 1/2 dried ginger (power), olive/sesame oil q.b.
Blend all ingredients in a food processor for 1-2 minutes until homogeneous and smooth. Heat a oil brushed sauce pan over moderate heat. Drop in the blended ingredients and stir constantly for about 5 minutes. The mixture will start to clump and thick irregularly at first, before it clumps together as a whole. Remove from the heat and set aside for 5 minutes. Then fill in the oil brushed ramekins or silicone muffin cases. Allow it to cool for 1 hour and refrigerate it for at least 2-3 hours before serving. Turn the ramekins/silicone muffin cases upside down over a plate et voilá… its ready to serve. You can slice it or spread it over your favorite bread or toasts. Enjoy its great taste with consciousness of the goodness you are bringing to yourself and the world. Store in the fridge for as long as it last, or in case you want to keep some of the cheeses for later occasions, it can be frozen too.
Vegan, because I care!
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