Cheese With Spring Onions

MMM. I made this and decided to make stuffed peppers, chili relleno style, so I added a bunch of cilantro and a jalapeno (besides the onion) to the cheese and stuffed poblano peppers. Then I put them in the dehydrator ( in a zip lock baggie) for 8 hours When They were ready I topped a pepper with salsa and ooh. is that tasty. You can really do so may things with this recipe...

Oh, also it wasn't too creamy either, it was more pate like.

thanks for an awesome recipe, Zoe!i loved it "as is", and it was great as an herb-crusted boursin:)

Thanks for sharing! I'm new to this forum, so forgive me if I'm replying to an old thread, but I couldn't resist commenting on this one. I love how the ingredients are simple and easy to find, and I appreciate the nut-free option too. I'm definitely going to give this a go and see if I can impress my friends at our next potluck. ? By the way, if you're looking for more yummy recipes, check out Americas Restaurant ( https://americasrestaurant.com/cooking/ ). They've got a ton of great options that I've been drooling over lately. Anyway, thanks again for sharing this recipe, Zoe. You've made my day! !!

Hey there! I just stumbled upon this post, and I have to say, this cheese with spring onions recipe looks bomb! I'm always on the lookout for new recipes to try out, especially ones that are quick and easy like this.

this was just okay for me. mine came out pretty green- definitely from the green onions. i expected a creamier texture but it was just very thick. i added some water to smooth it out and blended it for a while. i am dehydrating little balls of it right now to see if it will taste better like that.

Oh I wish I could afford an electric blender! I was wondering- if I used a nut butter and mixed the rest of the ingredients with an electric mixer I'm going to tget (£4 really cheap- going to make hummus with it) would that work? I haven't seen pine nut butter but cashew, peanut, almond etc.

Some time ago I started a thread on how great this cheese tastes. I made some again today and it is still fantastic. Good things never change.

I loved this and so did my fiance - which says a lot because he is an omnivore. It was the first time I saw him devouring romaine lettuce wraps with cucumber, carrot, and zucchini with this cheese used as a spread. I changed the nut ratios and cut back on the salt, but it is a great recipe.

oh my! i loved it. so did my fiance and brother. i used 1/4 cup olive oil instead of 1/3. and macademia nuts instead of pine nuts. i soaked my sunflower seeds over night and let them air dry. this cheeze came out white and pretty. then dehydrated for 1 hr.

i mixed chunks of this in a greek salad and i was so pleased. i dehydrated the rest over night hoping for a more pungent flavor. it worked, but it turned off white. still tasty!

thank you thank you thank you for this recipe.

I made this again tonight - the first thing I made with my new food processor! I didn't have enough sunflower seeds, and I had no pine nuts, so I halved the recipe and used about 3/4C sunflower seeds and 1 1/4C pumpkin seeds. It is absolutely delicious - a little greener than when made with just sunflower seeds, but JUST as wonderful.

Again, thank you for sharing this recipe

MMM. I made this and decided to make stuffed peppers, chili relleno style, so I added a bunch of cilantro and a jalapeno (besides the onion) to the cheese and stuffed poblano peppers. Then I put them in the dehydrator ( in a zip lock baggie) for 8 hours When They were ready I topped a pepper with salsa and ooh. is that tasty. You can really do so may things with this recipe...

I made this 45 minutes ago, and it is AMAZING! I halved the recipe because I have a tiny food processor, and am sorry I had to, I don't think it'll last more than a few days. Thank you for sharing!

The secret to whiter cheese is to prewash/rinse you sun seeds very well. Yes it is 1/3 cup olive oil, allthough I can make this without it, the oil makes it come out smoother. This is an older recipe and the site used to work differently.

This is not the right picture. It should not be runny and wet looking. Make it firm. - Chris

yes, i believe it means 1/3 cup.

what does .33 cup of olive oil translate to? maybe 1/3 cup? please help!!! Thank you

I really love this cheese, although mine turned out a browny greyish colour and I'm wondering what the secret is to making it look white? Any ideas?

Im enjoying the original (almond) version stuffed in mushrooms and dehydrated for about half an hour. Zoe you are a genius with this recipe.

My goodness this recipe has a lot of comments!

I made this yesterday. I love it... the texture reminds me of that swiss almond cheese spead. I was wondering if you added a drop of almond extract if it would mimic that, although I dont know what could give it a swiss cheese flavor... any suggestions?

Oh, also it wasn't too creamy either, it was more pate like.

Man, mine tasted a bit bland. I even tried adding a bit more salt and lemon juice. It could be because I used basil instead of green onion though. I will have to try it with green onion next time. I only had basil. It's still good though! :)

delicioso

If you don't have a food processor don't worry, just add a little water (do not over do it though) and work and stir, stoping the blender frequently. I am sure that without the water tastes a lot better, but what the heck, it was delicious anyway!!

Do I need to dehydrate the sunflower seeds to dry them out after soaking?

thanks for an awesome recipe, Zoe!i loved it "as is", and it was great as an herb-crusted boursin:)

My sunflower seeds are soaking! Will post picture when I make this!

I just made this! :)

Very hummusy indeed. Mine's not white and creamy like the pic at all and I let it go for a long time! Tastes good so far tho...some in the fridge and some in the dehydrator. I added a little garlic, basil, rosemary, and thyme.

I'd love to try making a sweet version, with cranberry and orange!