• Soak sunflower seeds in water overnight. Then drain and rinse.
• Finely chop the chives and set about half aside for later.
• Put the soaked sunflower seeds, half the chives and all the remaining ingredients in a food processor or blender. Blend until the cheese comes together, achieving uniform consistency.
• Pause to scrape down the sides as often as necessary if all the ingredients get stuck to the side of the blender. Eventually, it will come together.

Shaping

• In a suitable bowl or ramekin, line the bottom with the rest of the finely chopped chives, and add the cheese on top, pressing it gently into the shape. Tip it out onto a plate (go round the side with a spatula or knife if necessary), smooth out the side until you are happy with it, and serve!
• Alternatively, shape the cheese on a plate by hand, or simply serve in a bowl or on a plate, topped with the extra fresh chives.

Storing

• The flavours of this vegan cheese develop and blend together when it's stored in the fridge for a day or two. So it's worth not eating it all up at once!
• Store covered in the fridge to keep fresh and moist. Use up within three days.