Fermented Pumpkin Seed Vegan Cheese
200 g pumpkin seeds (soaked for 3 days and rinsed well – note that the seeds smell kind of funky at this stage)
1 small onion, finely chopped
2 tsp. seaweed flakes
2 garlic cloves, finely chopped
3 tbsp. nutritional yeast
2 tsp. miso paste
1 tbsp. turmeric
1 tsp. cayenne pepper
½ tsp. of good equality salt
2 tbsp. olive oil
100 – 150 ml water to blend
50 ml of kraut or kimchi juice (optional)
- In a high-speed blender, blend everything until smooth but not too runny
- You may need to add a little more water to make this happen
- Pour into a jar (leaving at least 2 cm gap at the top) and leave for at least 2hrs, but preferably another 2 days
- Once you start consuming it place in a fridge
For more healthy hints, tips and recipes check out my books below…
Loving Yourself Inside & Out here.
Living a Life Less Toxic here.
Cleanse – The Holistic Detox Program for Mind, Body and Soul here.