6–8 tbsp low-sodium vegetable broth (start with 6)
2 tablespoons non-dairy milk
Juice of half a lemon
2 tablespoons organic raw tahini
Dehydrated celery powder (or salt) + fresh black pepper, to taste
Paprika, to garnish
Flavoring ideas: cumin, nutritional yeast, chili powder, have fun with it!
Rinse the jackfruit seeds, and be sure to get rid of any fruit scraps.
Place the seeds to a pot with about 1″ of water over them seeds. Bring the water to a boil over medium heat, then lower to a simmer and cover.
Allow the jackfruit seeds cook for 30 minutes or until soft (similar to a baked or steamed potato). Drain and lay the seeds out in a flat layer to dry.
Once dry, you want to remove the skin. You only need to peel away the outer white skin. The thin inner brown skin is edible. Some of the seeds will have naturally opened, but others may take some effort to peel. Be careful, the skin can be sharp.
While the seeds boil, preheat oven to 350 F.
Place the garlic onto a parchment lined baking sheet and bake for 40 minutes, tossing halfway through.
Take the cooked peeled seeds and add it into a food processor, along with the remaining ingredients. Process until smooth.
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