Cashews get all the love, but this earthy herbed sunflower ricotta cream cheese is more than worthy of some toast and sandwich love. The bright, savoury herbs make it great on crackers or as a dip for fresh veggies too.
Rinse and drain sunflower seeds before adding to a food processor with vinegar, tahini, maple syrup, miso and salt. Pulse until roughly combined.
Add remaining ingredients and process until you reach the desired consistency.
Adjust the seasonings to taste and serve with your favourite delicious Gluten-Free bread!