Melty Sunflower Seed Cheese
Who knew humble sunflower seeds could turn into a rich, stretchy, melty cheese? No expensive nuts required—just a short boil, a quick blend, and a turn on the stove for a cheese that bubbles beautifully under the grill.
ingredients
1 cup of raw, unroasted, unsalted hulled sunflower seeds. 3 cups of water — divided. 2 tbsp of nutritional yeast. 1 tbsp of tapioca starch — for that stretchy melt. 1 tbsp of white miso (or doenjang paste) — for deep umami hit. 2 tbsp of lemon juice & 1 tbsp of apple cider vinegar — for that authentic cheesy tang. 1 tsp of garlic powder & 1 tsp of onion powder.
The Cheese
Boil the sunflower seeds in 1 cup of water for 10 minutes. Drain them, pour them into your blender with another fresh cup of water, and blend until completely smooth.
Pour the mixture into a cheesecloth and press thoroughly until a thick paste remains in the cloth. Discard the leftover pulp—we only want that silky sunflower milk!
Pour the liquid back into your blender and add the remaining cup of water, nutritional yeast, tapioca starch, miso, lemon juice, apple cider vinegar, garlic powder, and onion powder. Blend until combined.
Pour the liquid into a pot over medium heat and bring to a boil, stirring constantly until it thickens into a glossy, gooey cheese.
Serve it melted on hot toast, slide it under the oven grill until bubbly, or freeze it for up to 3 months!