This cheese sauce is delicious raw, and has many possible uses. I have made cheesy asparagus and broccoli soup with it and plan to use the leftover soup for cheese toast. It can be poured over biscuits.
- 1 – 1 1/2 cup sunflower kernels (hulled sunflower seeds/shells removed)
- 1 – 1 1/2 cup water
- 4 Tbsp nutritional yeast flakes
- juice from 1 lemon, strain out the seeds (or you can use around 1 Tbsp prepared lemon juice)
- 1 red bell pepper, diced
- 1 tsp salt
- 2 tsp garlic powder
To Make: Combine all ingredients in a blender and blend until as smooth as possible.
It may be chunky, and that’s OK. Mine was chunky, and it’s delicious. You may make it chunky if you like, even if it is possible to make it smoother. You may want to blend it up at least so that the sunflower seeds are no longer recognizable. Then, it should be fine.
I think this makes around 3-4 cups, depending on how much water/sunflower seeds you use. May make a little less.
Sunflower seeds do have a distinct taste and may be slightly bitter when raw. You may use either raw or roasted sunflower seeds in this recipe. Sunflower seeds are more economical than cashews (at least here in the US), and can be used as an alternative to cashews and nuts for those who are allergic to nuts and cashews.
You may cook the cashew cheese. Simply bring it to a boil, stirring frequently (otherwise it will burn), and cook over medium or between low and medium heat for a few minutes, stirring often. Drained pimentos may be substituted for red bell pepper, and you do not have to have a whole bell pepper. I actually used a leftover pepper, and had already used some of the top half of the pepper for something else.
This sunflower seed cheese is yummy raw. I used it as the base for cheesy asparagus and broccoli soup, poured over toast. Yum!