2 cups sunflower seeds
1 lemon juiced
1 Tbsp tahini
2 Tbsp olive oil
1 1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp sea salt
3/4 cup water
Prep: Presoak
sunflower seeds at least 6 hours.
Drain sunflower seeds. Add rest of
ingredients and process until smooth. You want to use as little water as possible so
the "cheese" stays thick for use.
Reserve some for use in making "Sunflower Parmesan" if desired.
SUNFLOWER PARMESAN:
Spread about 1/4 cup of sunflower
ricotta very thinly on a piece of parchment paper (or teflex sheet) on a dehydrating
sheet. Dehydrate till thoroughly dry. Remove from sheet and crumble or process in
food processor. |
