Serve with sandwiches and burritos. You can eat it plain, or dehydrate for a few hours for a chewy texture. This is a good spread on crackers, wraps, nori rolls, or collard rolls. You can add 1 tablespoon minced fresh herbs such as dill, chives, oregano, tarragon, parsley, or cilantro or 1 teaspoon dried herbs.

INGREDIENTS | SERVES 4

• 2 cups hulled sunflower seeds
• 5 cups water
• 1 clove minced garlic
• 1 teaspoon probiotic powder
• ½ teaspoon salt

1. Soak the sunflower seeds in 3 cups water for 8 to 12 hours. Drain and rinse.

2. Blend the sunflower seeds with the remaining 2 cups water, the minced garlic, probiotic powder, and salt until creamy. If desired, you may also blend in your favorite spice or fresh minced herb.

3. Place this sunflower seed mixture into a yogurt maker, or place in a glass jar. Fasten a cheesecloth over the jar opening.

4. Let your cheese culture sit at room temperature for 6 to 8 hours.

5. The cheese and liquid whey will separate. Pour off the liquid whey and discard it. Place cheese into a nut milk bag and squeeze out the remaining liquid. Your culture will then be the texture of cream cheese. At this point you are ready to use it as a spread.

6. Store the cheese in an airtight container in the fridge.

PER SERVING:

Calories: 205 | Fat: 18 g | Protein: 7 g | Sodium: 151 mg | Fiber: 3 g