Sunflower Cream ‘Cheese’

Sunflower Cream ‘Cheese’

THIS is the stuff!! Great for adding the immune boosting nutrient – zinc  to any meal.

Try it over baked potatoes (I LOVE it with sweet potatoes, coconut oil, finely chopped parsley, avocado & olives), soups, with curries, pasta, anywhere you’d use sour cream or cream cheese, on toasted sandwiches, as a mild dip for vege sticks & raw crackers. I often enjoy it with my green rice salad, or with any salad as quick raw protien.

TO MAKE:

1 cup sunflower seeds, soaked in 1 cup pure water 1-3hrs

Celtic salt to taste

1/3 cup lemon juice

1 clove fresh garlic, optional

BLEND until creamy. You can make it thick or thinner by varying the amount of liquid used. You don’t have to soak the seeds, but it makes it easier to blend smoothly & makes the ‘cheese’ more digestible. Excellent for vegans & raw foodies! Don’t miss out on filling your body with all nature has to offer you 😉

2012-02-12T01:54:35+00:00February 12th, 2012|

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2 Comments

  1. Ingrid Christensen April 6, 2016 at 8:30 am - Reply

    Nice recipe. *thumbs up* Although I would strongly recommend not consuming ungerminated (not soaked) sunflower seeds as there are plant based enzymes that are indigestible and not good for you- that are released upon soaking/germination. Also a lot of the good stuff is produce once the seed has been inhibited to germinate.

    • abigail May 17, 2016 at 1:10 pm - Reply

      Yes agreed Ingrid, I also usually soak my sunflower seeds, but if i haven’t prepared them on time, I would still rather make this recipe quickly and enjoy than not at all 🙂 Soaking is awesome.

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