Seed Cheese Recipes -
Raw Vegan Cheese Ferments!

These seed cheese recipes have been a staple part of our superhealthy diet plan for years. This cheese is a seed protein that can be easily digested due to its brief fermentation process.

I do eat raw cow or goat cheese on occasion, but most of the time I want something a bit lighter, that is not animal based. That's when I make this all time favorite fermented food that many friends have come to love and enjoy.

I had severe milk allergies as a child, and find that dairy still tends to create a lot of



mucus in my system. I often crave this cultured cheese because it also contains some friendly flora and enzymes that also make it easy on the colon. Plus, it has a wonderful, aged, cheesy flavor that is "unbelievable!"

It is great with raw soup recipes, sprouted grain bread or aside fermented foods, sauerkraut, and super sprouts!

Nuts and seeds are a great way to get those calories needed for a busy, active day or workout. We use pumpkin seed in our seed cheeses for an extra boost of zinc and others nutrients.

Try these seed cheeses atop a raw pizza crust recipe!!

Seed Cheese Recipes:

Seed Cheese: The Original

• 1C sunflower seeds
1C pumpkin seeds
• 1T Italian herbs
• 1t Celtic sea salt
• spring water
• 2 probiotics (the powder)

1. Place pumpkin and sunflower seeds into a 1 quart jar.
2. Add spring water, filling to the 3/4 jar.
3. Soak overnight and strain out liquid.

4. Rinse.
5. Blend in Vitamix or other blender with as little water as needed to blend seeds, probiotic powder, sea salt and herbs.
6. Pour into 1 quart jar.
7. Cover with a sprout lid or cheese cloth.
8. Let sit for up to 24 hours or 12 in warmer temps. (to ferment)

1. Mid way through fermentation turn upside down into a small bowl with sprout lid or cheese cloth secured.
2. This will drain out the "whey" and the seed "curds" will remain in the jar, becoming firm like cheese.
3. Place upside down in the refrigerator to stop further fermentation for one day.
4. Discard the bowl of liquid "whey".
5. You can spoon the cheese out of jar OR....
6. Strain the cheese "curds" through a nut milk bag or fine cheese cloth..
7. Form a cheese square and cut into slices.
8. Last for 5-7 days in the fridge..

The Wild Green Cheese

Use the above recipe but add:

• 1/4C finely chopped wild mallow leaves
• 1/8C finely chopped dandelion greens
• 1/2t dulse flakes

Or substitute any of your favorite wild edible greens for this recipe.

Parmesan Seed Cheese

• 1C sunflower seeds
• 1C pumpkin seeds
• 1/2C sesame seeds
• 1t turmeric
• 1/8C lemon juice
• 1t Celtic sea salt
• spring water
• 2 probiotic caps (powder)

1. Place seeds into a 1 quart jar.
2. Add spring water, filling to the 3/4 jar.
3. Soak overnight and strain out liquid.
4. Blend in Vitamix or other blender with just enough spring water to blend seeds smooth.
5. Add in sea salt, lemon, probiotic and tumeric.
6. Let sit cover on counter top for 2 hours
7. Place onto a dehydrator sheet and leave in dehydrator on med-low for 24 hours or untildry enough to break into pieces.
8. Store in a glass jar in a cool place.

Use on top of salads for a unique vegan Parmesan cheese like flavor. Makes an incredible Cesar salad with our rye cracker recipe!!

Enjoy your seed cheese recipes in nori wraps for a quick meal. Seed cheese lasts for quite awhile in fridge, between 7-10 days, depending on the temperature. We tend to keep in on hand for salads or raw crackers, especially when traveling.

(For another "cheesy" recipe, see our raw mac-n-cheese.)

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