Rating5/5 (from 3 ratings)5
Yield4 average servings
1 cup pumpkin seeds (soaked a few hours, rinsed well)
1/2 cup pine nuts
1 tablespoon olive oil
1 to 2 lemons juiced (a bit over 1/4 cup)
1 small bunch of parsley or 1 teaspoon dried
1/2 teaspoon sea salt
1 tablespoon ginger (finely chopped) or 1 teaspoon powder
Cayenne and Cumin (optional; for Mexican Version)
Curry and Garam Masala (optional; for Indian Version)
1. Simply blend all of the ingredients in a food processor until they reach a creamy consistency. The lemon juice should help keep things moving.
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.)
This won’t be a thin or runny cheese – i.e., 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.
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