Sunflower seed miso cheese (fermented)
Sunflower seed miso cheese (fermented)
Yields: 1 ½ cups
Ingredients
1 cup raw sunflower seeds - soaked, drained, rinsed[i]
¾ cup non-chlorinated water[ii]
1 tablespoon light miso (I use chickpea miso)
2 tablespoons coconut cream
1 tablespoon fresh lemon juice
1 tablespoon tamari
1 teaspoon garlic powder
Steps
Soak sunflower seeds for 4 – 6 hours.
Drain and rinse sunflower seeds.
Blend all the ingredients in a high-speed blender.
Pour it into a 1-quart mason jar - leave a couple inches at the top because the cheese will expand. To reduce the possibility of mold developing you can pour a small amount of olive oil on the top.
Cover the jar with cheese cloth or a thin tea towel and secure it with an elastic. Store in a warm, dark room (I put it beside my dehydrator) for 48 to 72 hours. When it reaches the right tanginess for your taste, put a lid on the jar and store it in the fridge. It will last a few weeks in the fridge. Remember it still is fermenting in the fridge. It will just be slower.
[i] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest.
[ii] It is important to use non-chlorinated water while fermenting – the chlorine inhibits good bacteria growth which is needed for fermenting.
