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
I thought I would post a version of seed cheese with pumpkin seeds as the main ingredient. (There is also a nice Lime Pumpkin Seed Pate by jim97ro.)
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