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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Water Fasting - Anyone done that before?agnesc - 1 hour 10 min ago
Acne Scar Treatment in DelhiNivedita Dadu - 1 hour 15 min ago
Go Macrobar legit?petitechia - 17 hours 8 min ago
Disturbing Craving...ClaireT - 3 days 8 hours ago
Cilantro - How much per day is safe?yonil - 6 days 15 hours ago