1) Soak the cashews and sunflower seeds in filtered water for 8 to 12 hours. This process is best started the night before you plan on serving.
2) In the morning, combine the soaked cashews and sunflower seeds in a blender or food processor along with the remaining ingredients. Blend until smooth. Transfer to a triple-layered cheese cloth, twist the cheese cloth and press into a flat plate or bowl that is about 6” in diameter. Transfer to the refrigerator and let rest for another 8 to 12 hours.
3) When ready to serve, unwrap the top of the cheese. Place a plate upside down on the cheese. Flip the cheese onto the plate and remove the remaining cheese cloth. Sprinkle with black pepper before serving.
This cheese is best made in a high-speed blender and a food processor suitable for solid foods.
This recipe pairs perfectly with our tasty beet hummus.