Cheese with Spring Onions
Submitted by Zoe on October 3, 2007 - 6:46am
(34 votes)
Servings:
makes 1 kilo (aprox) The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. Our 2nd best seller on PurelyRaw.com.
Ingredients:
2 cup sunflower seeds, washed and soaked
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
.33 cup raw olive oil
1 bunch of spring onions (aka green onions)
½ tablespoon raw salt
Preparation:
Nut Free Option: Use 3 cups of Sunflower Seeds and no Pine Nuts.
Pre Prep: Wash/rinse the Sunflower Seeds very well and then soak in good water for at least 4 hours, 6 is better. Rinse and shake dry in your strianer or allow to air dry for a while.
In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal.
Then add the lemon juice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor.
Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is. Then at the end add the Spring Onions and process slightly to break them into the cheese.
Allow to stand for 30 mintues. If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after it has sat for a while.
You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.
143 reponses to "Cheese with Spring Onions"
1. Oh I wish I could afford an
Oh I wish I could afford an electric blender! I was wondering- if I used a nut butter and mixed the rest of the ingredients with an electric mixer I'm going to tget (£4 really cheap- going to make hummus with it) would that work? I haven't seen pine nut butter but cashew, peanut, almond etc.
2. Some time ago I started a
Some time ago I started a thread on how great this cheese tastes. I made some again today and it is still fantastic. Good things never change.
3. I loved this and so did my
I loved this and so did my fiance - which says a lot because he is an omnivore. It was the first time I saw him devouring romaine lettuce wraps with cucumber, carrot, and zucchini with this cheese used as a spread. I changed the nut ratios and cut back on the salt, but it is a great recipe.
4. oh my! i loved it. so did my
oh my! i loved it. so did my fiance and brother. i used 1/4 cup olive oil instead of 1/3. and macademia nuts instead of pine nuts. i soaked my sunflower seeds over night and let them air dry. this cheeze came out white and pretty. then dehydrated for 1 hr.
i mixed chunks of this in a greek salad and i was so pleased. i dehydrated the rest over night hoping for a more pungent flavor. it worked, but it turned off white. still tasty!
thank you thank you thank you for this recipe.
5. I made this again tonight -
I made this again tonight - the first thing I made with my new food processor! I didn't have enough sunflower seeds, and I had no pine nuts, so I halved the recipe and used about 3/4C sunflower seeds and 1 1/4C pumpkin seeds. It is absolutely delicious - a little greener than when made with just sunflower seeds, but JUST as wonderful.
Again, thank you for sharing this recipe
6. MMM. I made this and decided
MMM. I made this and decided to make stuffed peppers, chili relleno style, so I added a bunch of cilantro and a jalapeno (besides the onion) to the cheese and stuffed poblano peppers. Then I put them in the dehydrator ( in a zip lock baggie) for 8 hours When They were ready I topped a pepper with salsa and ooh. is that tasty. You can really do so may things with this recipe...
7. I made this 45 minutes ago,
I made this 45 minutes ago, and it is AMAZING! I halved the recipe because I have a tiny food processor, and am sorry I had to, I don't think it'll last more than a few days. Thank you for sharing!
8. The secret to whiter cheese
The secret to whiter cheese is to prewash/rinse you sun seeds very well. Yes it is 1/3 cup olive oil, allthough I can make this without it, the oil makes it come out smoother. This is an older recipe and the site used to work differently.
9. This is not the right
This is not the right picture. It should not be runny and wet looking. Make it firm. - Chris
10. yes, i believe it means 1/3
yes, i believe it means 1/3 cup.
11. what does .33 cup of olive
what does .33 cup of olive oil translate to? maybe 1/3 cup? please help!!! Thank you
12.
I really love this cheese, although mine turned out a browny greyish colour and I'm wondering what the secret is to making it look white? Any ideas?
13.
Im enjoying the original (almond) version stuffed in mushrooms and dehydrated for about half an hour. Zoe you are a genius with this recipe.
14.
My goodness this recipe has a lot of comments!
I made this yesterday. I love it... the texture reminds me of that swiss almond cheese spead. I was wondering if you added a drop of almond extract if it would mimic that, although I dont know what could give it a swiss cheese flavor... any suggestions?
15.
Oh, also it wasn't too creamy either, it was more pate like.
16.
Man, mine tasted a bit bland. I even tried adding a bit more salt and lemon juice. It could be because I used basil instead of green onion though. I will have to try it with green onion next time. I only had basil. It's still good though! :)
17.
delicioso
18.
If you don't have a food processor don't worry, just add a little water (do not over do it though) and work and stir, stoping the blender frequently. I am sure that without the water tastes a lot better, but what the heck, it was delicious anyway!!
19.
Do I need to dehydrate the sunflower seeds to dry them out after soaking?
20.
thanks for an awesome recipe, Zoe!i loved it "as is", and it was great as an herb-crusted boursin:)
21.
I not sure I did this right... is the measure for the sunflower seeds before they are soaked or after ?
How much is a bunch of spring onions ? Here in Germany they sell huge bunches, I didn't dare to put it all in...
22.
My sunflower seeds are soaking! Will post picture when I make this!
23.
I just made this! :)
Very hummusy indeed. Mine's not white and creamy like the pic at all and I let it go for a long time! Tastes good so far tho...some in the fridge and some in the dehydrator. I added a little garlic, basil, rosemary, and thyme.
I'd love to try making a sweet version, with cranberry and orange!
24.
zoe this is so amazing. i liked it so much i decided to add a picture :)
thanks so much for this recipe!
25.
*amysue* Thanks Just added it under 'cheese' ;))
I do that with it too, with loads of basil and sea spaghetti, mmmmmm!
26.
I noticed this wasn't listed under "cheese," might be helpful.
27.
As if we didn't love this enough I found another use for this. I had a batch made with basil and I took a big hunk of it and put it in the Vitamix with a bit of water to thin it down, tossed it with kelp noodles and put it in the dehydrator for a half hour. Quick and easy alfredo pasta. Would also be good with zucchini noodles.
28.
I made this with using sunflower seeds (soaked then semi-sprouted) and halved the recipe due to my small food processor. It came out great! I mixed it with finely chopped broc and cubed yellow squash. It reminded me of an egg or potato salad. YUM and thanks.
29.
we don't use nuts anymore, and have been making this with all sunflower seeds, it is still lovely, add a little more oil maybe.
It tastes like Turkey?? wow that is amazing ;)))
30.
Dehydrated into crackers this tastes just like turkey! No kidding! Both the cheese and crackers are taken to new heights when served with cashew sour cream. Thanks for the great recipe! We have our "turkey" for Thanksgiving now! YAY!