Pumpkin Seed Cheese (Raw)
Cheese – Firm – –
2 cups pumpkin or sunflower seeds
1 cup pignoli nuts
1 inch / 2.5 cm piece ginger, peeled
2 cloves garlic
1 t dried oregano
1/4 cup fresh basil
Braggs to taste
Combine all in a blender with enough water to cover. Start blender,
adding more water to produce a very thick creamy liquid. Pour into a
sprout bag and squeeze out liquid. You are left with cheese.
The remaining liquid becomes a dressing with the addition of fresh
minced herbs and a little more braggs amino. To thicken the dressing
blend in some tahini.
The yield varies, so double or triple the recipe to meet your needs.
Use this cheese as stuffing for celery, mushrooms, cucumber boats,
etc. If you have a small blender, cut recipe in half to accommodate
its size. Make this into a sweet cheese by eliminating last five
ingredients and adding dates with cinnamon instead.
From ‘Dining in the Raw‘ by Rita Romano.
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