süna vegan cheese
Cheese lovers, rejoice!
This sunflower-powered recipe is brought to you by our friends at Plantarian Planet, a husband and wife duo who are committed to educating people on the benefits of living a plant-based diet. Using sünabloom, they’ve created a very versatile vegan cheese that we know you’re going to love!
This dairy-free cheese has endless possibilities. Simply by adjusting the moisture levels in your tofu, you can either create savory crumbles (think: feta!) or a creamy cheesy dip to serve with veggies or crackers.
süna vegan cheese
vegan, vegetarian, plant-based, dairy-free, gluten-free | crumbles or dip
Ingredients
1/2 cup sünabloom sunflower yogurt
12 oz firm tofu (prepped for crumbles or dip—see instructions)
2 Tbsp lemon juice
1.5 tbsp apple cider vinegar
1 tsp salt
1 tsp onion powder
optional: fresh herbs, seasonings
Instructions for cheese crumbles
Drain and press the moisture out of the tofu for at least four hours.
Place all ingredients in a blender and puree until smooth.
Once completely smooth, transfer to a container with a lid.
Chill overnight in the fridge and crumble before serving.
Instructions for cheese dip
Drain the tofu but no need to press the moisture out.
Place all ingredients in a blender and puree until very smooth.
Once completely smooth, transfer to a container with a lid.
Add an optional handful of your favorite herbs or seasonings and mix gently until incorporated. Chives, parsley and dill are all delicious in this recipe.
Chill for at least two hours to serve as a dip. For a firmer dip, chill overnight in the fridge before serving.
