Recipe for Sprouted Sunflower Seed Cheese


1 cup sunflower seeds, soaked for 6-8 hours
1/2 cup water
1 tablespoon unpasteurized apple cider vinegar
juice of 1 (or 2) lemons
1 clove garlic
1/2 teaspoon salt – Celtic, Himalayan, etc.
Additional water to blend

Directions: Preparation time: 5-10 minutes (not counting soaking time)

Place dry, hulled sunflower seeds in a one quart bowl, and cover with about two inches of filtered SeedCheesewater. Soak for 6 – 8 hours. (If you start to soak in the morning the seeds will be ready for dinner. Or if you start the night before, the seeds will be ready for breakfast the following day.)

Drain seeds by pouring the water off through a strainer. Re-cover the seeds with several inches water. Rub seeds together between palms of hands to remove seed skins. (These will float a bit.) Pour water and skins through a strainer, holding back the seeds as best you can. Repeat several times. This will remove most of the skins. Doing so improves the texture and color of the seed cheese. (Without taking the skins off, the seed cheese can turn a greyish color.)

Drain all water from seeds. They are ready to use, or to store, covered, in the fridge for later use. They will keep for about 2 days if they are rinsed and drained each day.

Place seeds in a blender. Just cover with filtered water – about 1/4 inch higher than the seeds. Add garlic, lemon juice, apple cider vinegar, and salt. Begin to blend. (In my blender, lowest speeds seem to work best at first.) Increase speed of blending as soon as possible. Add water, if necessary, a tablespoon at a time. Blend until mixture is as creamy as possible. Using a spatula, scrape seed cheese into a bowl.

About Janr Ssor

Author, doctors, inventor of holistic eye care, programmer, community activist, network organizer, public speaker, salesman, Marketing specialist, Musician, ...lives outside the box.
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3 Responses to Recipe for Sprouted Sunflower Seed Cheese

  1. Yummy. Have you considered using Nutritional Yeast for a little more cheeziness?

    • Janr Ssor says:

      I have also read several references to adding Nutritional Yeast, Bob’s Redmill makes one that is popular (at about $70.00 / lb it is a bit expensive but you only need a small amount to add flavor). My only hesitation in recommending it for everyone is that there are a good number of people with allergies to yeast and using it regularly might trigger allergies ( All that said, I think it is worth trying if you have no big food allergies.
      Dr J

  2. Janr Ssor says:

    A SPICIER FLAVORED “CHEESE” FOR ANOTHER OCCASION: I like to experiment and so I came up with this after getting in-office feedback from a patient who is very allergic to milk but really missed some of the stronger cheese flavors he grew up with. A second variety for those who are lactose intolerant or allergic to dairy:


    A thick, spreadable cheese that is as versatile as it is tasty.
    ½ cup fresh lemon juice
    ½ cup Tamari (Or Soy if you are not gluten intolerant)
    4-5 garlic cloves, peeled
    2 ¾ cups very finely ground sunflower seeds (may be soaked over night for variety)
    In a high-speed blender, combine all of the ingredients (other than sunflower seed butter).
    Process the sunflower seeds separately in your blender and then mix the spices with the seed butter in a separate bowel. The reason for adding the sunflower seeds last and mixing it in a bowel is that it may thicken and often be too heavy for the blender. The first time I did this it almost stopped my blenders blades from turning! Thoroughly blend, by hand, until the resulting cheese is smooth and uniform.
    I like to add a pinch or two of Cayenne pepper which is optional.
    Dr J..

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