Yield: 1 medium bowl
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!
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
Equipment
- 1 High speed blender (vitamix or blendtec) or a good quality blender
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 cook them for 15 minutes (the water will boil at some point, keep cooking).
- Wash and finely chop the green tops of the spring onions. Add them to a medium bowl. Set aside.
- Drain the seeds and nuts and transfer them to a high-speed blender. Add soya cooking cream, mustard, nutritional yeast flakes, cayenne pepper, salt, and pepper.
- Blend for 30 to 45 seconds. Stop once, scrap the sides, and blend again until you reach a thick creamy texture (some pieces might be left, and this is perfect). Or, scrap and blend again if you want a smooth texture.
- 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.
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