Little Northern Bakehouse

Herbed Sunflower Ricotta

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Herbed Sunflower Ricotta

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  • 1 cup raw sunflower seeds soaked overnight
  • 1 tbsp Rice Vinegar
  • 1 tbsp Tahini
  • 1/2 tbsp maple syrup
  • 2 tsp white miso paste
  • 1 generous pinch Salt
  • 2 tbsp Fresh Dill roughly chopped
  • 1 tbsp capers drained
  • 1 tbsp Chives finely chopped


  1. Rinse and drain sunflower seeds before transferring to the bowl of a food processor.
  2. Add vinegar, tahini, syrup, miso, and salt. Pulse until roughly combined.
  3. Add remaining ingredients and process until desired consistency is reached.
  4. Adjust seasonings to taste and serve with your favorite Delicious Gluten Free bread.
Herbed Sunflower Ricotta
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