Strong stinky cheese with a kick, which is always my favorite. Not for the faint of heart. LOL Warning: If you didn't like Blue Cheese or Sharp NY Cheddar when SAD, then don't try this one.
Found in:

Recipe Directions

In blender, place the soaked and rinsed pumpkin seeds and blend until creamy adding water as needed (careful not too much before adding oil)

Add oil and continue till creamy.

Add remaining ingredients and again continue to blend until creamy.

Beany, this cheese isn't green. LOL

Waterbaby12347's Thoughts

Strong stinky cheese with a kick, which is always my favorite. Not for the faint of heart. LOL

Warning: If you didn't like Blue Cheese or Sharp NY Cheddar when SAD, then don't try this one.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

Going through my MILLIONS of "favorite" saved recipes. This is going on my weekend recipe list. I'll start soaking on Wednesday.

0 votes
+
Vote up!
-
Vote down!

Sorry Bitt~ No I don't rinse the seeds daily... I only rinse off the yucky water just before putting into the blender.... Also the water will have a white slim on the top, but it wont hurt anything... Hope you enjoy this strong seed pate`...

0 votes
+
Vote up!
-
Vote down!

Bitt, I don't think the seeds would ferment if you rinsed them each day. Based on some other comments Waterbaby has made about fermenting, I'm pretty sure she does not rinse the seeds.

0 votes
+
Vote up!
-
Vote down!

do you rinse the water each day or not?

0 votes
+
Vote up!
-
Vote down!

zaphirah Sunflower~ and Ambiguous~ Yes the seeds are soaked for 3 days... That's how long it took in my cool kitchen for them to ferment... Your kitchen may be warmer and take less time, they are ready after the bubbling and odor are present...

0 votes
+
Vote up!
-
Vote down!

this recipe sounds a lot more tangy (through the addition of Nutritional Yeast & Miso) than the one I posted several months ago.

It's nice to try variations with these things to keep them from getting boring.

0 votes
+
Vote up!
-
Vote down!

I think the not raw comment next to the miso is because miso (even unpasteurized) is not raw, as it's made of cooked ingredients--though of course if it is unpasteurized it is a live food, as it has live cultures.

Anyway, I'm also curious about soaking seeds for 3 days; I would think seeds would rot (rather than ferment) if kept under water for that long, though I haven't tried it. Maybe the author can elaborate a little bit?

Thanks for the recipe!

0 votes
+
Vote up!
-
Vote down!

Are you saying that only pastuerized miso will work? I only have unpastuerized. I would think it should not make a difference.

I didn't like blue cheese, but I love extra sharp NY cheddar.

0 votes
+
Vote up!
-
Vote down!

are the seeds SOAKED for 3 days, or soaked (and sprouted) for 3 days?

Leave a Comment