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)



  1. In a high-speed blender, blend everything until smooth but not too runny
  2. You may need to add a little more water to make this happen
  3. Pour into a jar (leaving at least 2 cm gap at the top) and leave for at least 2hrs, but preferably another 2 days
  4. 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.

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