sunflower heirloom carrot pasta

2 servings — 20 minutes

I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.

In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.

To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (ref).

sunflower sauce

sunflower seeds 70 g
water 120 ml
soy sauce 15 ml
smoked paprika 5 g
yellow onion 1
garlic 2 cloves
white miso 5 g
nutritional yeast 8 g

carrot pasta

heirloom carrots 4 large