Ingredients

Make in big blender jar.
• 4 cups sunflower seeds,
• (soaked for 6-8 hours)
• 2 cups water
• 2 Tbsp raw apple cider vinegar
• 6 Tbsp lemon juice
• 4 cloves garlic
• 2 tsp chili powder
• 1 tsp cumin
• 2 tsp sea salt
• 3 Tbsp dried cilantro
• 1 jalapeño pepper (seeds and all)

Instructions

• Place dry, hulled sunflower seeds in bowl, and cover with water. Soak for 6 to 8 hours.
• Drain seeds by pouring the water off through a strainer. Re-cover the seeds with several inches water. Rub seeds together between palms of hands to remove seed skins. (These will float a bit.) Pour water and skins through a strainer, holding back the seeds as best you can. Repeat several times. This will remove most of the skins. Doing so improves the texture and color of the seed cheese. (If you don't take the skins off, the seed cheese can turn a greyish color.)
• Drain all water from seeds.
• Place all ingredients, but seeds in blender, blend.
• Add seeds.
• Blend until smooth.
• Can be frozen.