This seed cheese I made as a replacement to a traditional cashew cheese since cashews are not allowed on a SIBO diet. It’s perfect for Italian dishes instead of mozzarella. I recently used it to top my Eggplant Parmesan.
- 1 cup sunflower seeds
- 1/2 cup water
- Juice of 1 lemon
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tsp garlic infused olive oil
- 3 tbsp nutritional yeast
- Add all ingredients to a high powered blender and blend until smooth.
* I had to stop blending many times to scrape sunflower seeds down the sides of the blender in order to puree. Do not fret, you will get there.