To soak sunflower seeds: Cover the seeds in water, cover with a lid or clean towel, and allow to soak for at least one hour or overnight.
For gluten-free variation, use corn tortillas. Ensure chipotles in adobo and soy milk are gluten-free (most varieties are).
Making Ahead and Storage: Store root vegetables and queso in separate airtight containers and refrigerate up to a week. The Sunflower Seed Queso may thicken over time. To thin before serving, gradually add water and whisk until you reach the desired consistency.
This recipe originally appeared on GratefulGrazer.com.