Sunflower Seed Vegan Cream Cheese
This sunflower seed vegan cream cheese is such a great alternative for a cheaper and healthier option. It's nut and dairy free so practically everyone can enjoy it.
1. For best results, weigh the ingredients with a digital scale.
2. Soak the raw sunflower seeds in hot or boiling water for at least 1 hour until softened. This makes it easier to process and the texture will be creamier.
3. Drain the water and place the sunflower seeds into a food processor. I have tried using a blender and it didn't work too well but maybe, a more powerful blender may work better. Even for food processor, the texture may not turn out super smooth unless you use a more powerful one. However, even if it is not super smooth, it does not taste grainy and is still creamy.
4. Add the rest of the ingredients and process over medium to high speed until smooth and creamy. Scrape the sides intermittently and adjust the taste accordingly. The processing step may take about 10 minutes.
5. Transfer to containers or jars and refrigerate for up to a few weeks. This recipe yields about 630 g of cream cheese.
6. This sunflower seed vegan cream cheese has a mild cheese flavor with tangy and savory flavors. Serve as a spread or as a dip.
[Total Servings = 21 at 30 g per serving]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 0.9 g
Net Carb = 1.5 g
Calories = 35
Total Fat = 2.1 g
Protein = 2.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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