Spring season is a wonderful time to embrace more plant-based alternatives to dairy products. Our minds and bodies can really benefit from lighter qualities during the first months of spring.
Making healthy choices does not mean sacrificing yourself – instead, let’s be smart about integrating the right supportive qualities into our seasonal cooking! And this Sunflower Cheddar is a great way to do so!
Sunflower Cheddar Cheese
- 2 cups sunflower seeds 280 g
- ½ cup Nutritional Yeast 35 g
- 2 Tbsp lemon juice
- 1 Tbsp smoked sweet paprika
- 2 Tbsp white miso paste (or 2 tsp salt)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp mustard seed powder
- ¼ tsp turmeric
- 2 tsp agar agar flakes
- 2 cups water – for blending 500 ml
- 1 cup water for cooking 250 ml
- Spread olive oil/sunflower oil in a ceramic baking form/muffin tin or glass container – depending what form you want your cheese to be.
- In a high-speed blender, combine the sunflower seeds, nutritional yeats, lemon juice, all spices, miso, and 2 cups of water. Blend into a super creamy constistency.Set aside.
- In a medium pot, add remaining 1 cup of water and agar flakes. Heat the mixture over high heat until it begins to sputter, about 2 minutes. Quickly stir in the cheesy sauce from your blender until it is fully cominided and smooth.
- Immeditaly, continue to whisk over a high heat until it begins to boil, and then reduce to a simmer (all the time whisking :D). Let it simmer, whisking continusoly for 4-5 minutes , until very thick and hard to whisk. The longer you cook it, the firmer it will get.
- Turn of the heat. Pour the cheese mixture into your prepared container and refrigerate 2-3 hours. Use in any recipe that calls for cheddar cheese. Grate the cheddar over a piece of bread or tortillas, cover with a lid for/foil to obtain the cheese-goey and melty texture. To store, chill in an airtight container up to 10 days.
According to Transformational Wellness Science, Ayurveda, sunflower seeds improve digestive fire and reduce toxins in the body. This makes sunflower seeds a great source of good fats in the spring season when our bodies & minds can benefit from the lighter and cleansing qualities of sunflower seeds. The recipe is inspired by Kristy Turner’s cookbook: But I could never go vegan! My personal tip: Prepare this cheddar cheese on a regular basis, store it in a nice container and use it each time you crave a more cheesy consistency in the first months after winter. Making healthy choices does not mean sacrificing yourself – rather, let’s be smart about integrating the right supportive qualities into our seasonal cooking! And this Sunflower Cheddar is a great way to do so!