Wednesday, April 15, 2009
I made this cheese to go with my knäckebröd during my six-day stretch of work. This recipe made just about the right amount to have a 3T blob in my lunch every day. I used a teaspoon of Spanish paprika, and at first I thought it was too smoky and I'd overdone it but over the course of the week I came to like it like that. If you don't like smokiness at all you could substitute Hungarian paprika for Spanish, or substitute some entirely different mild chile like pasilla powder.
Smokey Sunflower Cheese
1 1/3C sunflower seeds soaked overnight to become 2C of swollen seeds
juice of a lemon
2T chickpea miso
1 clove garlic
1/2-1t Spanish paprika (the amount depending on how well you like smokiness)
1T sherry vinegar
Whiz everything in your blender till smooth.