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, seed butter (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 to make the nut butter and then mix the spices with the seed butter in a separate bowl. 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.