Cultured Sunflower Seed Cream Cheese

This sunflower seed cream cheese makes a great alternative to cream cheese. It's super simple to make and is easily adaptable to different flavours.  You can use it any way you please. As a spread, on salads or a base for creamy sauces. 

It's similar to my Cultured Cashew Cream Cheese recipe but for those who can't tolerate nuts it's completely nut free. Sunflower seeds are cheaper than cashews so it's a more affordable option too.

You can serve it straight out of the blender if you're in a hurry or if you've got the time you can ferment it. This will make it last longer in the fridge, give you more probiotics and make it easier to digest. 

To kick start the fermentation process you will need to use some kind of starter - you can try sauerkraut juice or the brine from cultured vegetables. Note that whatever starter you use will add to the final flavour. 

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Cultured Sunflower Seed Cream Cheese

Makes 250ml Jar

Gluten free, dairy free, egg free, nut free

Ingredients:

• 1 cup sunflower seeds (soaked overnight or until soft)

• 1/4 cup olive oil

• 1/4 cup water

• 2 tablespoons sauerkraut juice or cultured vegetable brine

• 1-2 tablespoons chopped fresh herbs

• juice of 1 lemon

• 1 clove garlic

• 1/2 teaspoon sea salt

• pinch pepper

• 1/2 teaspoon turmeric powder (optional for colour)

Instructions:

1. Strain and rinse the soaked sunflower seeds. Add to a blender with all the ingredients. Blend on high speed until smooth and creamy. This may take up to a couple of minutes depending on your blender.

2. Pour into a jar, put the lid on and leave at room temperature to ferment out of direct sunlight for 12-24 hours or until bubbly.

3. When you see bubbles fermentation has occurred. Place in the fridge or leave out longer for a tangier flavour.

4. Serve as you wish - take care not to double dip and it should last you for a couple of weeks in the fridge.

Notes:

• The warmer it is the faster it will ferment so adjust fermentation time as needed.

• Adjust the water content as needed. For a smoother creamier cheese use more water and for a thicker cheese use less water.

• Change up the herbs for a different flavour.

• If you're in a hurry you can serve straight out of the blender but you won't get the added benefits of fermentation.