The day before, soak the sunflower seeds in a bowl of cold water, or on the same day, boil water and pour in the sunflower seeds.

Cover and let boil for 10 minutes.

Turn off the heat and let sit covered for an additional 5 minutes before draining using a strainer.

In a mixer or blender, put all the other ingredients (tofu, coconut oil, cider vinegar, white vinegar, soy yogurt, garlic powder, miso, salt, pepper) along with the drained sunflower seeds. Blend.

If needed, stop the mixer and push the ingredients from the edges back to the center.

Taste and adjust the seasoning if needed.

Put 2 heaped tablespoons of the 'cheese' on a sheet of plastic wrap laid on the work surface, then form a ball by closing the plastic wrap on itself.

Put in the refrigerator for at least 2 hours, then 10 minutes in the freezer.

Meanwhile, grate the carrot finely, press to remove a little of the juice (not all of it), and spread it on a sheet of plastic wrap.

Add the 'cheese' ball in the center and close it up.

Cut 4 pieces of string and tie it up as shown in the video.

Keep in the fridge again for 1 hour then 10 minutes in the freezer, remove the plastic wrap and the string, place on a plate with the stalk of the mini bell pepper, and serve with crackers.