A Community Recipe by Waterbaby12347
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. Beany, this cheese isn't green. LOL
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Recipe Directions
1. In blender, place the soaked and rinsed pumpkin seeds and blend until creamy adding water as needed (careful not too much before adding oil).
2. Add oil and continue till creamy.
3. Add remaining ingredients and again continue to blend until creamy.
Waterbaby12347's Thoughts
By waterbaby12347 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.
Beany, this cheese isn't green. LOL
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Comments
Top voted
ambiguous
Mar 28, 2011
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!
Zaphirah Sunflower
Mar 27, 2011
are the seeds SOAKED for 3 days, or soaked (and sprouted) for 3 days?
Pirawna
Mar 28, 2011
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.
All
kate
Dec 13, 2021
I would think, with that much nutritional yeast, it would dominate the flavor
of the cheese. i thought maybe it was a misprint. if i used it, which i don't,
i would say more like 2 1/2 T.'s would be plenty...
Vavi
Nov 16, 2019
Hi - are those shelled or unshelled seeds, please?
Thanks for the recipe - excited to try it!
Pirawna
Sep 04, 2011
Going through my MILLIONS of "favorite" saved recipes. This is going on my weekend recipe list. I'll start soaking on Wednesday.
waterbaby12347
Apr 01, 2011
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`...
emtpdmom
Apr 01, 2011
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.
bitt
Apr 01, 2011
do you rinse the water each day or not?
waterbaby12347
Mar 29, 2011
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...
greenghost
Mar 28, 2011
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.
ambiguous
Mar 28, 2011
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!
Pirawna
Mar 28, 2011
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.
Zaphirah Sunflower
Mar 27, 2011
are the seeds SOAKED for 3 days, or soaked (and sprouted) for 3 days?
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