Sun Cheese
- Number of Servings: 16
Ingredients
1 1/4 cups sunflower seeds1 clove garlic2 tablespoons umeboshi vinegar2 tablespoons lemon juice1 1/2 cups water
Place seeds in bowl and cover with water. Allow seeds to soak 4–6 hours or overnight
Rub seeds between hands to loosen skins. Skins will float to top of soaking water. Pour out skins and soaking water. Rinse seeds, cover with water, and repeat rubbing process 3–4 times until most skins have been removed and poured out. The more skins you remove, the whiter the sauce will be.
Mix seeds with garlic, lemon juice, and umeboshi vinegar in a blender, and add 1 cup of water. Blend until desired consistency, For a thinner consistency, add up to 1/2 cup more water.
Serving Size: makes about a pint of sauce
Number of Servings: 16
Recipe submitted by SparkPeople user CAPTAINSTUBBY.
Rub seeds between hands to loosen skins. Skins will float to top of soaking water. Pour out skins and soaking water. Rinse seeds, cover with water, and repeat rubbing process 3–4 times until most skins have been removed and poured out. The more skins you remove, the whiter the sauce will be.
Mix seeds with garlic, lemon juice, and umeboshi vinegar in a blender, and add 1 cup of water. Blend until desired consistency, For a thinner consistency, add up to 1/2 cup more water.
Serving Size: makes about a pint of sauce
Number of Servings: 16
Recipe submitted by SparkPeople user CAPTAINSTUBBY.
Nutritional Info Amount Per Serving
- Calories: 58.9
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 173.7 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 1.1 g
- Protein: 2.0 g
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