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
Place dry, hulled sunflower seeds in a one quart bowl, and cover with about two inches of filtered water. 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.