HERBED SUNFLOWER SPREAD
This alternative spread for cream cheese is a vegan dream. The flavors are unforgettable, sweet and savory, and delicious with crackers, apple, sourdough bread, or even salad (you name it). Easy and tasty. A new recipe to have handy!
Servings 1 medium bowl
INGREDIENTS
- 1 ½ cups sunflower seeds - soaked overnight or boiled
- 1 cup cashew nuts - soaked overnight or boiled
- ½ cup ALPRO soya cooking cream (plant-based alternative for cream) - or any other vegetal cream or milk
- 1 tbsp mustard
- 3 tbsp nutritional yeast flakes
- 1 tsp cayenne pepper
- Himalayan salt and fresh ground pepper as desired
- 5 spring onion tops (only the green) chopped
INSTRUCTIONS
- In 2 separate bowls, soak the sunflower seeds and cashew nuts overnight. Or SKIP and add the seeds and nuts together to a pan filled with water and boil them for 15 minutes.
- Wash and chop the tops of the spring onions and add them to a medium bowl. Set aside.
- Rinse the seeds and nuts and add them to the blender. Add soya cooking cream, mustard, nutritional yeast flakes, cayenne pepper, salt, and pepper.
- Pulse in your blender for 30 to 45 seconds. Stop once, scrap the sides, and pulse again until you reach a thick creamy texture (some pieces might be left. And this is perfect).
- Add the sunflower spread to the bowl and using a fork mix it with the onion tops until well combined. Serve immediately for appetizers or as a spread for lunch. Keep in the fridge in a covered glass container for up to 5 days.