This sunflower seed cream cheese makes a great alternative to cream cheese. It's super simple to make and is easily adaptable to different flavours. You can use it any way you please. As a spread, on salads or a base for creamy sauces.
It's similar to our Cultured Cashew Cheese recipe but for those who can't tolerate nuts it's completely nut free. Sunflower seeds are cheaper than cashews so it's a more affordable option too.
You can serve it straight out of the blender if you're in a hurry or if you've got the time you can ferment it. This will make it last longer in the fridge, give you more probiotics and make it easier to digest.
To kick start the fermentation process you will need to use some kind of starter - you can try sauerkraut juice, the brine from cultured vegetables or whey from yoghurt or kefir. For this batch I used the brine from our pickled pepper recipe. Note that whatever starter you use will add to the final flavour.
If you're using the juice from store bought sauerkraut make sure it contains live cultures and has not been pasteurised. This is not usually stated on the label so your safest bet will be to look for one in the fridge section - Peace Love and Vegetables, Nourishing Wholefoods or Gutsy are all great brands that we love.