Sunday, January 31, 2016

Sunflower Cheddar

Thank you again Kristy Turner for this incredible sunflower seed based cheddar cheese. I made it soft like a nacho cheese, but it can be made into a solid cheese wedge with some agar agar flakes and some down time.





Ingredients:

2 cups of sunflower seeds (or use cashews soaked for 1 hour to create a nut-based cheese instead)

2 tablespoons of lemon juice

1 tablespoon of diced roasted red pepper

1 tablespoon of tomato paste

2 teaspoons of salt

2 teaspoons of white miso

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of mustard powder (I used actual mustard because I didn't have powder!)

¼ teaspoon of turmeric

2 cups of water



Directions:

Blend all of your ingredients in a food processor. All done! Your cheese should be the consistency of a nacho-like cheese.

To make a soft cheese wedge add one extra step: stir 2 tablespoon of agar agar flakes with 1 cup of water over high heat for 2 minutes. Add cheese mixture and heat to a boil while whisking continuously. Once it gets very thick and hard to whisk, pour into an oil sprayed baking pan and refrigerate for 2-3 hours until set.


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