Ingredients
Units
Scale
- 10 oz / 300 g sunflower seeds, soaked overnight
- 1/2 cup / 120 ml rejuvelac
- 4 tbsp nutritional yeast
- 4 tbsp melted refined coconut oil
- 2 tbsp rice wine vinegar
- 1 tsp salt
Instructions
- Add soaked sunflower seeds, rejuvelac, nutritional yeast, refined coconut oil, rice wine vinegar and salt to a high speed blender, and blend until completely smooth. This might take a few minutes, depending on your blender.
- Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop sunflower seed cheese mixture into the cheesecloth, then wrap it in a tight bundle and tie with a rubber band. Cover with a lid or plastic film and let sit at room temperature for 24-48 hours, so the cheese can ferment.
- After fermentation place the cheese (still in the bundle) in the fridge for at least 2 hours, so it’s easier to work with.
- Remove the cheese from the cheesecloth. You can stir in your seasoning and extras at this point, if you want. You can serve it immediately as a soft cheese, or you can dehydrate it for a firmer result.
- Divide the cheese into two portions and shape them into logs (or rounds, if you prefer). I like to wrap my logs with parchment paper, so they can keep their shape better, plus they don’t dry out that much.
- Set your dehydrator to 120℉/50°C or your oven to the lowest temperature. Dehydrate the cheese for 6-12 hours, or until you reach your desired consistency. Enjoy!
- Prep Time: 10 minutes