- 1 cup nutritional yeast
- ½ cup raw or sprouted sunflower seeds, soaked and then drained
- Combine all ingredients together in a high-speed blender and blend on high until emulsified.
- Transfer the mixture to a small saucepan over medium heat and cook, stirring often, until mixture thickens and turns yellow from the turmeric activation.
- Let cool, then store in a glass jar with a tight-fitting lid and refrigerate. Keeps for up to 1 month.