Description
Soaked sunflower seeds form the base of this vegan cheddar spread. A combination of nutritional yeast, miso, and smoked paprika lend a savory, cheesy flavor to this vegan and gluten free spread.
Ingredients
Units
Scale
- 1/2 cup raw (unsalted) sunflower seeds, soaked overnight
- 1/4 cup water, plus more as needed for thinning
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 2 tbsp mellow miso paste
- 1/4 cup nutritional yeast
- 1 tsp smoked paprika
- sea salt, to taste
Instructions
Drain and rinse the sunflower seeds. Add them to the blender along with all of the other ingredients except the salt. Blend until smooth. Taste and add salt as needed. Makes about 1 1/2 cups. Store in an airtight container in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Category: dip