Sunflower Olive Cheese

To be honest, this was actually one of those recipes that become a recipe as a result of a mistake. That being said, I am glad I made the mistake that led to this awesome cheese in the first place. I went into this thinking of making a sunflower olive cracker, and came out with cheese; you are probably confused on how that happened. Well, the cheese it made is not the type you spread on toast or crackers, or my flax seed crackers ;) but the kind of cheese you put on your pasta, maybe zucchini pesto pasta ;). It actually turned out too dry and salty, making it taste like cheese, since the olives are salty and so is cheese. If you would like to make this you will need....

1 cup sunflower seeds
1 cup olives
2 tbsp soya sauce
1 tsp mustard
1/2 cup water

First, blend up your olives, soya, and mustard. Than, take that mixture and add it to a bowl with your sunflower seeds and water. Spread onto a non-stick dehydrator sheet and dehydrate at 105 degrees F until it is dry and crumbly (4-6 hours). When you take it out, just brake it into crumbs like cheese. Serve with your favourite dish:)

Share with friends,
Julia