Sunflower Seed & Herb Cheese Spread

My family has always been big on cheese spreads. I think it's a Midwest thing. Cheese logs, balls of cheese, cheese dips - all delicious and dangerously irresistible. One of my favorites is the garlic & herb cheese spread made by Rondelé, spread on a cracker - it's a tiny piece of heaven. This recipe captures that essence and is very similar in consistency and taste. Cheese has certainly been one of the more difficult obstacles on my path to veganism. Needless to say, when I first heard about nut and seed cheese and how amazing it is, it peaked my interest in a major way.

This was my first adventure into vegan cheese world and it was a smashing success. It took a moment to get the flavor and seasoning just right, but other than that it's a snap. I used sunflower seeds, but it can also be done with cashews, walnuts or other nuts & seeds. It is dynamite used as a spread for carrots and celery, or these tasty little bagel chips from Trader Joe's. I've also been spreading it inside pita bread and filling the pocket with veggies and chick peas - amazing.

Sunflower Seed & Herb Cheese Spread

2 cups organic, hulled sunflower seeds; soaked 6-8 hours
2 cloves garlic
2 tsp apple cider vinegar
1/2 lemon, juiced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/2 cup water

garlic salt & black pepper to taste

This is SO easy.

After soaking the seeds, strain and rinse them and put them in a blender. Add the rest of the ingredients and blend until thick and creamy. Slowly add pinches of garlic salt and ground pepper until it tastes just right for you...

Can't wait to try this out on the fam back home.