1 cup raw sunflower seeds, soaked 4-8 hours and drained
1/4 cup almond milk (homemade or store bought)
1-2 tablespoon apple cider vinegar with 1/4 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, peeled and minced
Additional almond milk or water to blend as needed
Place sunflower seeds in large bowl, and cover with several inches of pure water. Let soak 4-8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to surface. Pour most of the water and the floating skins off. Repeat process several times. Tip: Pour the skins and water through a strainer to catch the few seeds that escape. When most of the skin is off, pour all the seeds through a strainer. Drain.
Place seeds in blender or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt. Blend, adding more liquid if necessary. If using a food processor, stop machine as needed to scrape down the seed cheese, and continue.
Transfer to a serving or storing container. Cover any leftovers and refrigerate for 2-3 days.
Variations: Add green onions or extra garlic, or use different seeds, fresh herbs, or spices, etc.
Enjoy with crakers or salads. Use as replacement for recipes that call for sour cream, cheese, or yoghurt. Lasts 2-3 days, tightly covered in the refrigerator. From Almond Essence cookbook.
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