Perfect for a party, these are seriously tasty AND very festive looking! They're a cinch to whip up, and come together in no time. Best served chilled so make them ahead and pop them in fridge for an hour or so. The recipe makes about 50 pieces, perfect for a party, but you can half it if you prefer. Enjoy!
1largehandful fresh chives, about ½ cup chopped, reserve about 2-3 tablespoon for sprinkling on top
1clovefresh garlic, chopped
2Tablespoonsof nutritional yeast
2Tablespoonsof fresh lemon juice, or to taste
½cupof water, or more as needed to get to creamy consistency
Optional: sprinkling of sumac on top
Combine sunflower seeds and salt in bowl of food processor. Process for 10-20 seconds until they form a fine powder. Add remaining ingredients onion through water and process again for 1-2 minutes, until super creamy. You will likely have to scrape down the sides once or twice. Set aside.
If desired, peel cucumber lightly in alternating rows, to create a pretty striped effect on outside. Slice into 1-1.5' pieces and set aside.
Spread a spoonful of 'cheese' on top of each cucumber and place on plate or platter. Continue until done, sprinkle with chopped chives and sumac if desired, and enjoy!
Make sure to prep these ahead of serving so they have time to chill completely for the best flavor.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com