Boil the sunflower seeds: Boil 1 cups raw sunflower seeds in water for 15 minutes

. Before draining, scoop out 0.3 cups reserved sunflower seed cooking water and set aside. Drain and cool the seeds slightly.

Blend the cheese base: Add boiled seeds, 0.3 cups reserved sunflower seed cooking water, 1 lemon, juiced, 1 tablespoons coconut oil, 4 tablespoons tahini, 2 teaspoons white or yellow miso paste, 1 teaspoons salt, 0.5 teaspoons paprika, 0.3 cups nutritional yeast, and 1 garlic clove to a high-speed blender. Blend until completely smooth, scraping down sides as needed.

For spreadable cheese (no agar): Transfer blended mixture into a mold or bowl. Cover and refrigerate overnight until firm and scoopable. Done — skip to step 5.

For sliceable cheese (with agar): Whisk 1 cups water (for agar — sliceable version only) and 1 tablespoons agar agar powder (sliceable version only) in a saucepan over medium heat. Bring to a rolling boil and stir for 1 full minute. Remove from heat immediately and pour into the blender with the cheese base. Blend until smooth — work quickly.

Mold and set: Pour mixture into a silicone mold or parchment-lined loaf pan. Press fresh parsley, lemon zest, and cracked black pepper on top if desired. Refrigerate overnight (minimum 480 minutes

Slice and serve: Remove from mold and slice with a sharp knife. Serve with crackers, fruit, or olives. Store in the fridge for up to 5 days.