Step 1

Rinse sunflower seeds well. Add pot a pot and cover with water. Bring to a boil, then simmer on medium-high heat for 25-30 minutes or until soft.

Step 2

Then, drain the sunflower seed, and DO NOT rinse! Add them to a food processor or a high-speed blender, alongside the coconut oil, boiling water, lemon juice, nutritional yeast, salt, and black pepper. Blend on high for a few minutes, until very creamy and smooth. You'll need to stop a few times to scrape down the sides with a spatula.

Step 3

Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or nutritional yeast for cheesiness.

Step 4

Transfer the cheese into a container and refrigerate for at least 4 hours, ideally 6-8 hours. This will help the cheese to set and firm up.

Step 5

Serve with veggies, crackers, or pita chips. Keep in mind that the cheese will start to melt slightly if kept for 1-2 hours at room temperature.