Rating5/5 (from 3 ratings)5
Yield4 average servings
1 cup Pumpkin Seeds, soaked a few hours & rinsed well
Pine Nuts: 1/2 cup
1 tablespoon Olive Oil
Lemons 1-2 juiced (a bit over 1/4 cup)
Parsley - 1 small bunch or 1 teaspoon dried
Sea Salt: 1/2 teaspoon
1 tablespoon Ginger - finely chopped or 1 teaspoon powder
Optional Spices to taste: Cayenne & Cumin , (for Mexican Version)
Optional Spices to taste: Curry & Garam Masala, (for Indian Version) :)
Simply blend all of the ingredients in Food Processor until they reach a creamy consistency. The lemon juice should help keep things moving. This won’t be a thin or runny cheese – ie there may be tiny bits of pumpkin seeds remaining , but it should be fairly smooth.
Remember to adjust spices to taste.
This recipe should last 3 to 4 days in the ‘fridge
PS: Just a suggestion ~ If you want this recipe to be a bit creamier then you may wish to grind your pumpkin seeds in a coffee grinder before tossing them in the food-processor with everything else.
Greenghost's ThoughtsBy greenghost
Credit goes to Zoe for her amazing Cheese with Spring Onions and to Izhpt for her Cheezy Almonds. This recipe is sort of an amalgam of the 2, but with different spices & quantities of ingredients…
I thought I would post a version of seed cheese with Pumpkin Seeds as the main ingredient. (there is also a nice Lime PS Pate by jim97ro.)
Pumpkin Seeds are very high in Magnesium, Manganese, Zinc, Iron, Copper, Zinc, and Vitamin K.
The photo is a shot of a local farm stand. I will try to post a recipe photo soon
PS Oct 9: Thank You to whoever posted the recipe photo!!! :)
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