Hooray – a plant-based cheese success story!!! Believe me, the three exclamation points are not for nothing as I’ve had my fair share of plant-based cheese disasters. But, let us not dwell on failure and talk about this latest, greatest treasure I discovered. Like my vegan fresh mozzarella experiment that was out of this world delicious, this Baked Sunflower Cheese is fully based on a lovely recipe created by another person. Credit for today’s recipe goes to Sweet Potato Soul, a lovely and so bright and cheerful vegan food blog by Jenné (you can also follow her on Twitter @SweetPotatoSoul).
I was looking for something to do with sunflower seeds and this recipe popped up. The recipe is simple and follows the same logic of plant-based cheese making – you soak in this case the seeds but more often the nuts overnight, and then you process them with flavor and umami agents of your choice. Jenné’s recipe uses a nice combination of ingredients that all play well together with the raw sunflower seeds, so other than adjusting the amount of lemon juice and miso paste, I increased both, and dialing down the nutritional yeast, I followed all the rest.
My main point of departure was at the end. Once I’ve chopped and blended everything in the food processor I used my muffin tin to form small individual cheeses. I sprayed the muffin tins with some olive oil cooking spray, and packed the cheese mix into the molds tightly. I let it firm up in the fridge overnight and the next day I inverted the individual cheeses out, topped them with couple of different toppings (capers, slivered almonds, sun dried tomatoes, and hot sauce), placed them on a parchment paper lined baking sheet, and baked them at 350 F (175 C) for 10-15 minutes, just enough for the individual cheeses to warm up and the topping to caramelize.
I served the cheeses at a party, with some crackers (and couple of other goodies), and it was amazing!!! Pictures here tell only half a story, so make thus cheese and see for yourself how the story ends.
Note: I stored the leftover cheese in the fridge and used it the next day to make wonderful sandwiches with roasted red pepper hummus and the cold Baked Sunflower Seed Cheese. Yummy!
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