Re: Recipe for Sunny seed cheese dip/spread

This recipe is from "Warming Up to Living Foods," by Elysa Markowitz. I modified it by cutting portions WAY down, as it only keeps for 3-5 days. This can be a dip or spread, depending on how much water you blend in.

SUNNY SEED "CHEESE" DIP:

Prep Time:
Soaking - 12 hours
Preparation - 10 minutes
Fermenting - 8-12 hours

1 cup sunflower seeds
1-2 cups purified water
1/4 tsp granulated garlic
1/4 onion

I also added: 1 large handful spinach, 1/4 cup sun-dried tomatoes, 1 small handful grated carrot (or carrot pulp from juicing), and 1/4 tsp onion powder.

First, soak the seeds for 12 hours, rinse well. Then process with fresh water and all the other ingredients in a blender (I used my Vitamix), adding enough water to thin the mixture to your preference.

Pour the mixture into a WIDE MOUTHED jar (or glass bowl) and cover with cheese cloth, napkin, etc. Leave out on counter overnight and it will ferment into seed cheese.

IDEAS FOR USE:

I use as a base for wraps. My son uses as dip for tortilla chips (non-raw). OK for vegees. I may try dehydrating these next week????

SUGGESTIONS:

Watch your water. My first batch was very bland and too thin. Use only what you need to get the blender going if you want it thick.

ENJOY!

Rhonda - 3 days down!!!