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Vegan Cheese Spread


2 cups of sunflower seed (soaked overnight)

1 cup of pine nuts

1 Tablespoon Celtic or Himalayan salt

Juice from 2 lemons (I also put in 3 drops of Young Living lemon oil too) optional.

1/3 cup of olive oil

1 bunch of green onions, all except roots (diced small)

Place soaked sunflower seeds and pine nuts, salt into your food processor. Process the seeds until becomes finest it will go. If it sticks to sides stop processing, and scrape from the side into the centre.

Then add lemon juice and olive oil. Process again to make smooth. Scrape from sides if needed. Mixture should begin to “roll” as it moves around processor. Add a little water if needed (and it will I find) to keep the mixture moving and rolling. Process until smooth yet very thick then add the diced green onion.

Process briefly to mix and slightly break down to the green onion.

Allow to stand 30 minutes then enjoy!! – NOTE: if you do taste it early the lemon should stand out. The lemon taste will die down after it sits a bit.

But it taste GREAT!! If you leave it a couple days.

Sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.

According to researchers: “Korean pine nut PUFAs [polyunsaturated fatty acids] suppress appetite and affect food intake.” Pine nuts contain nutrients that help boost energy, including monounsaturated fat, protein and iron. Pine nuts are also a good source of magnesium, low levels of which can lead to fatigue.

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