Ingredients: Photo1 (2)

  •  1 cup sunflower seeds soaked for 3 – 8 hours, and drained
  •  a handful Italian (flat leaf) parsley
  •  1/4-1/3 cup rejuvelac
  •  1 tbsp vegetable oil
  •  spices of choice (onion powder garlic powder etc.)
  •  1/2 tsp xanthan gum
  • 1/4 cup vegan gelatin substitute / agar agar flakes



  1. Process all ingredients except vegan gelatin and xanthan gum.  Photo1 (3)
  2. Culture the cheese: transfer mix to glass bowl, cover and let sit at room temperature for 24 – 72 hours (the longer you wait, the sharper the flavour)
  3. Thicken the cheese: transfer mix to a sauce pan, stir in vegan gelatin and xanthan gum. Stir on medium heat until mixture pulls away from the pan. (approximately 3-5 minutes)
  4. Transfer to clean bowl, and let cool (uncovered!)
  5. Cover and refrigerate until firm (at least 6 hours)


*If you don’t have time to soak the sunflower seeds, you may boil them for 15 minutes instead!