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1 ½ cup sunflower seeds, soaked in purified water, ½ cup pine kernels, soaked. ½ teaspoon cayenne pepper. ½ teaspoon chopped jalapeno. ½ teaspoon chopped red bell pepper. ¼ teaspoon onion powder. 1 cup purified water After soaking seeds/nits for 10 - 12 hours, blend with spices. Add enough water to create a sauce. Place in a jar covered with screen or cheesecloth. Let stand at room temperature to culture (can use some culture from last batch) After 5 to 6 hours, a separation should occur; at this point the "cheese" should have the consistency of yogurt. After about 10 hours, the separation should be complete. Pour off whey by piercing the cheese. Squeeze the cheese gently in cheesecloth to force out remaining whey. Drain over a bowl for several hours if you desire firmer cheese. Keeps up to 4 days in the fridge
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