Soak sunflower seeds overnight or up to 24 hours in water with 1 teaspoon of salt. (Note: If you use already soaked and dried nuts and seeds you will not need to use salt again likely.)
Drain and rinse.
In a high-powered blender or food processor, blend the sunflower seeds, and remaining ingredients until very smooth.
You can bake this vegan cheese recipe as well, but I don’t find it alters the texture much. Following are the directions to do so if you wish.
Preheat oven to 200F. Spread the mixture onto a parchment paper lined pan, or form into a disk, approximately ¾ inches thick. Bake for about 40-50 minutes. You’ll have a firmer top and sides to the vegan cheese, which is quite nice. This cheese will still be very spreadable.