This moreish dip can be eaten as an accompaniment to salad; with vegetable sticks and tortilla chips; rolled in sushi; or spread on toast. It is very quick to make but you will need a food processor to blend it and don’t forget to plan ahead with the soaking of the sunflower seeds!
Cheese with Spring Onions
2 cups sunflower seeds, soaked for 2-4 hours, sprouted if you like, either is fine.
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
1/3 cup raw olive oil
1 bunch of spring onions, chopped
½ tablespoon raw salt
In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal. Then add lemon juice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor. Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is.
At the end add the spring onions, everything except the roots, process slightly to break down spring onions. Allow to stand for 30 mintues. If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after you have allowed it to sit for a while.
You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.
Lemony sunflower and pecan dip
1 cup sunflower seeds, soaked for 4 hours
½ cup pecans
juice of 1 lemon, or to taste
3 floz (80 ml) olive oil
½ small-med red onion, chopped
generous pinch salt, or to taste
Put the sunflower seeds into a food processor and grind well. Add the remaining ingredients and process until smooth. You will probably need to scrape down the sides a couple of times.
If necessary adjust the taste after 30 minutes or so. The lemon tastes strong when it is first added, but mellows out after the mixture is allowed to stand.