- 1 cup sunflower seeds
- 10 ounce can rotel or other diced tomatoes
- 4 tablespoons nutritional yeast
- 2 teaspoons white miso paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1 teaspoon hot sauce (optional for some heat)
- 1/4 cup water
1. Soften your sunflower seeds. If you don’t have a high-powered blender, I recommend soaking your sunflower seeds for at least a few hours to get them soft enough to blend into a smooth consistency. For a quick method, soften your sunflower seeds by heating them with water on the stove. Add your 1 cup of sunflower seeds to a small pan and cover with 1 cup of water. Bring to a boil, then lower heat and let simmer for 10 minutes. Once softened, use a colander or strainer to drain the excess water. Gently rinse off the sunflower seeds, and make sure they are cooled before adding them to your blender if your blender cannot handle heat.
2. Add the water and diced tomatoes to your blender. Pour the entire can of tomatoes into the blender, including the liquid. This is key in getting the right consistency.
3. Add the rest of your ingredients to the blender in any order. Hot sauce is optional for an added kick.
4. Blend on high until smooth, adding water in 1/4 cup increments as needed to get desired consistency.
5. Once a smooth consistency is reached, pour into a bowl for serving. If desired, heat in a microwave for 30-45 seconds before serving.
6. Top with garnish of choice (I like a little bit of smoked paprika and red pepper flakes) and serve.
7. Store leftovers in an air-tight container for up to one week. (That is, if you can keep from eating the whole batch in one sitting!)
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Photo: Courtney Renee