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Contemporary healthy magazine

Makes 2 x (10cm x 6cm) ‘cheese’ pieces:

400 grammes raw sunflower seeds (soaked for 4-6 hours)
5 tbsp fresh lemon juice (1 big lemon)
2-3 big cloves garlic, peeled
1 tsp sea salt
1/8 tsp black pepper corns, crushed
3 tbsp nutritional yeast
2 tbsp water
1 tsp probiotics (optional)*
small handful of chives, finely chopped (for garnish)

This sprouted seed pâté-like ‘cheese’ (that’s a mouthful!) is perfect for spreading on toast, crackers, and anything in between. Very flavourful and highly addictive. I love to serve this to friends and family when they come over and ideal to take with you as a contribution to any dinner party you are invited to. Feel free to add fresh herbs like marjoram or dill when blending to add a special touch!

Start by soaking the sunflower seeds in mineral water in a big glass bowl or mason jar for 4-6 hours. Feel free to change the water once during this time. Drain and set aside.

In a food processor, throw the soaked sunflower seeds in with all the remaining ingredients and blend for a few minutes until a thick paste is achieved. It might be useful to stop and scoop some of the mixture from the sides and start again, a few times.

When a paste is formed, incorporate the finely chopped chives for some extra flavour and colour.

Create a ball using your hands, with a knife cut the ball into two halves and make two smaller balls. Using cling film (to avoid the paste to stick to the kitchen surface), gently press the ball(s) down with the palm of your hand to achieve the ‘cheese’ shape.

Cover well with cling film and leave to firm up in the fridge for a few hours. Keeps in the fridge for 7-10 days.

* For added goodness, add a teaspoon of probiotics to the mixture in the food processor. Follow the same steps as described above, except, leave the ‘cheese’ to ferment at room temperature over night (in a plate, covered with a cloth) before storing in the fridge.

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