1. Soak the sunflower seeds in plenty of water for 8 hours.
2. Drain the seeds and rinse them repeatedly.
3. Transfer the seeds to the blender, add 2 cups of water, tapioca starch, cornstarch, 2 tablespoons of vegetable oil and apple cider vinegar.
4. Blend well for a couple of minutes.
5. Pass the preparation through a straining cloth, trying to extract as much liquid as possible.
6. With the remaining pulp, you can prepare crackers.
7. Heat a pot over medium heat, add the seed 'whey' and nutritional yeast.
8. Stir continuously until you get a creamy consistency.
9. Transfer the preparation to a mold. Let it cool at room temperature.
10. Cover the container and refrigerate for 8 hours.