My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain...
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Recipe Directions

Prerequisites: rejuvelac soaked/sprouted pumpkin seeds

1. Process pumkin seeds with rejuvelac as needed until homogenized and smooth. 2. Scoop into nut milk/cheese/sprouting bag and hang (off cupboard knob) over a bowl to drip and ferment for 8-12 hours. Refrigerate until ready to add in flavorings, then scoop into processor. 3. Press garlic, chop onion, mince ginger, mix all three in and adjust to taste. 4. Mix in sea salt, pepper, oregano, thyme. 5. Pulse in fresh basil until you see lots of little basil-speck-bites. 5. Scoop your cheese into a container and refrigerate it until ready to serve.

Za's Thoughts

My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain rejuvelac on a daily basis à la Wigmore, and now it’s just a little bit tastier.

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What is rejuvelac? Is there something I could substitute?

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I assume that the kale is used as a wrap on which to spread the cheese. There is no mention of how to use it or the pepper (again probably a seasoning on the wrap) in the preparation instructions. Am I correct in my assumptions?

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