Sunflower Seed Vegan Cream Cheese | A cheaper & healthier option | Great as a spread & dip
Автор: lowcarbrecipeideas
Загружено: 2024-03-12
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As you know, I love using a wide variety of low carb flours for my recipes so that you have more options. Ground sunflower seeds is one of them and so far, I have used it to make keto bread, cookies, cakes, wraps and pizza (see playlist). When I was doing some research on the internet, I noticed that some vegan channels were using sunflower seeds to make cream cheese, cheese and butter. This is such a great alternative for a cheaper and healthier option. It's nut free and dairy free so practically everyone can enjoy it. So, I tried it and have been successful in making the cream cheese and butter which taste so good. I have also tried making pumpkin seed butter and it turned out well too.
I hope you give this a try. I have been happily snacking on it with my crispy seeded crackers. Next week, I will show you how to make sunflower seed butter which has a nutty flavor and is so delicious. Later on, I will also show you how to make pumpkin seed butter.
The recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficia...
[Total Servings = 21 at 30 g per serving]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 0.9 g
Net Carb = 1.5 g
Calories = 35
Total Fat = 2.1 g
Protein = 2.1 g
INGREDIENTS
Raw sunflower seeds = 270 g (2 cups)
Fresh lemon juice = 45 ml (3 tbsp)
Nutritional yeast = 3 tbsp
Salt = 1 to 1.5 tsp
Onion powder = 1 tsp
Garlic powder = 1 tsp
White pepper = 1 tsp
Room temperature water = 180 ml (3/4 cup)
White miso paste = 1 tbsp (optional)
Chopped spring onions = 1/2 cup (optional)
NOTE
1. Nutritional yeast has a cheesy flavor so it's a good replacement for cheese.
2. The white miso paste and chopped spring onions are optional, but they actually created an umami flavor which I really love.
3. You can also add any of your favorite herbs or spices, olives or make it a little spicy with red pepper flakes or chopped jalapenos.
DIRECTIONS
1. Soak the raw sunflower seeds in hot or boiling water for at least 1 hour until softened. This makes it easier to process and the texture will be creamier.
2. Drain the water and place the sunflower seeds into a food processor. I have tried using a blender and it didn't work too well but maybe, a more powerful blender may work better. Even for food processor, the texture may not turn out super smooth unless you use a more powerful one. However, even if it is not super smooth, it does not taste grainy and is still creamy.
3. Add the rest of the ingredients and process over medium to high speed until smooth and creamy. Scrape the sides intermittently and adjust the taste accordingly. The processing step may take about 10 minutes.
4. Transfer to containers or jars and refrigerate for up to a few weeks. This recipe yields about 630 g of cream cheese.
5. This sunflower seed vegan cream cheese has a mild cheese flavor with tangy and savory flavors. Serve as a spread or as a dip.
6. Click the video links below for:
Keto Sunflower Seed Yeast Bread - • HOW TO MAKE KETO SUNFLOWER SEED YEAST BREA...
Crispy Seeded Crackers - • HOW TO MAKE KETO CRISPY SEEDED CRACKERS - ...
NOTE
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