A Community Recipe by Zoe
The easiest, creamiest, and tastiest cheese ever! This just takes a few minutes to make and is our second best seller. For a nut-free option, use 3 cups of sunflower seeds and no pine nuts.
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chriscarlton
Sep 18, 2010
f1shcakes: This is a Food Processor recipe not one for Blenders
pixel8rix
Sep 18, 2010
I just made this and couldn't wait the 30 minutes for it to stand, so I made a huge collard green wrap with several veggies and a scoop of this DELISH cheese.
I am in love with you, Zoe.
f1shcakes
Sep 16, 2010
Apparently I do need to grind the seeds first. I thought I'd try to power through throwing all the ingredients together and put my new vitamix to the test. It failed! But I did manage to make it eventually. Pretty good, kinda bland IMO, but a few herbs should spice that up enough for me. (My standard taste disclaimer is that I've only been at this for about 3 weeks now.)
angie207
Sep 15, 2010
I make this every week now - I'm making it tonight & I'm planning to try it wrapped up in fresh grape leaves from the backyard :)
Zoe
Sep 15, 2010
oooh you added black truffle oil you decadent lady ;) mmmmmm!
eat2evolve
Sep 13, 2010
This is the best cheese ever, and incredibly easy to make! Thank you SO MUCH for putting this recipe out into the universe! I made a yummy variation - with garlic scapes instead of spring onions, pumpkin seeds instead of sunflower, and half pine, half macadamia nuts - that is out of this world amazing... come see a photo on my site: http://eat2evolve.blogspot.com xo diana
anngoingraw
Sep 13, 2010
Red pepper option sounds very good to me.
Zoe
Sep 13, 2010
Or maybe try dill, basil, red pepper(bell pepper) a few comments up above ChrisCarlton made some suggestions for alternative flavours that always taste great.
anngoingraw
Sep 12, 2010
OK. Thanks a lot, if I don't find like those i'll with leeks!
RawVoice
Sep 09, 2010
I tried this new version today, and it's really good, but I did have to add a little water to get the mixture to turn. I tasted it first without the spring onions and I was a little discouraged about the taste. After I added the onions, the flavor really came alive. Amazing! They make all the difference in the world. Tastes great now. I'm taking it to a raw food get-together tomorrow.
Zoe
Sep 09, 2010
OOps I hadn't seen all these comments:
anngoingraw - Spring onions is what we in England call Green Onions. here is a photo of a bunch of spring onions http://3dsmodels.com/textures/Green/675035.JPG
angie - Yeah it is great with dill, my favourite flavour I think.
emmie21 - Breath smell? Never noticed anything nasty there!1
anngoingraw
Sep 08, 2010
?????
I have google "spring onions" and there are images of the thing i thought it was a spring onions... For example: http://labomba.co.uk/spring_onions.jpg
They are supposed to be smaller, or they are a different thing? And if they are a different thing, what are they??
angie207
Sep 06, 2010
anngoingraw - those are not green (spring) onions - yes, that would be way too much!
angie207
Sep 06, 2010
I used 3/4 cup hemp seeds in place of the pine nuts, & I used the full tablespoon of salt since people seemed to love it that way - Yummy! I made another batch the other day with 1/2 tablespoon of salt, & I put 1 Tablespoon of dried dill weed instead of te green onions. Different, but still alright - I rolled the dill one up in purple cabbage leaves - yummy. Both times I ate a bunch of it with a fork right out of the processor before putting it away & deciding what else to do with it :)
angie207
Sep 06, 2010
I used 3/4 cup hemp seeds in place of the pine nuts, & I used the full tablespoon of salt since people seemed to love it that way - Yummy! I made another batch the other day with 1/2 tablespoon of salt, & I put 1 Tablespoon of dried dill weed instead of te green onions. Different, but still alright - I rolled the dill one up in purple cabbage leaves - yummy. Both times I ate a bunch of it with a fork right out of the processor before putting it away & deciding what else to do with it :)
anngoingraw
Sep 05, 2010
How much is a bunch of onions? In one bunch i get 3 or 4 like this one (3rd item):
http://www.internacionaldecomercio.com/extra/imagenes/img_6/hortalizas.jpg
isn't too much?
shani76
Sep 03, 2010
this was delicious and a little bit was so filling - i scooped it up with lettuce leaves while i was at a parade - great travel food. perfect - thanks for posting!
phildate
Sep 01, 2010
I just made this and the recipe worked out fine. I'm pretty new to all this and this was the first time I used my new Cuisinart. Worked like a dream! Just dehydrating some it now for use in salads and looking forward to spreading the rest on the flatbread I am making. Thanks for the recipe!
emmie21
Aug 31, 2010
this is kind of a weird question but would this make your breath smell?(because of the onions)
lalala
Aug 30, 2010
i put this on onion bread, eat it on greek salad, wrapped in collard leaves with olives and tomatoes. i have tried many nut cheeses and this is the first one that made me think of something i would put on a bagel. amazing...it's only me eating raw so i make half a batch at a time, but i make it every 3 days or so. there are always sunflower seeds soaking now!
thanks for this recipe, added so much to my meals.
subpolka
Aug 29, 2010
Delicious! I split my batch and added dill to one half and garlic chives to the other. I haven't had much success with nut "cheeses" before, but this one was tasty!
Zoe
Aug 28, 2010
it's great on carrot onion bread, onion bread, any bread really. And especially if you put chriscarlton's grilled steak mushrooms on top ;))
RawVoice
Aug 27, 2010
I made an earlier version of this which I loved. Thanks. I will try this one, too. I was wondering if anyone has tried this on bread. If so, what kind did you make?
saraw
Aug 27, 2010
I made this cheese tonight, and it is VERY good! I made a half of a batch, and I'm wishing I made a bigger batch now. LOL It great. Now I need to make some bagel crisps.
THANK you for the fun and easy recipe!
Zoe
Aug 21, 2010
I took the water out of the recipe because I never actually put water in and looking at photos of people's creations which use this cheese the cheese looked a lot more liquidy than ours is. It really doesn't need any water, trust me!!
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