Pumpkin Seed Herb “Cheese”

Pumpkin Seed Herb “Cheese”

 One of the main things I miss on a Raw Food Challenge is cheese. This recipe definitely satisfied my cravings for it! Here is my modified recipe from the book Raw- The UNcook Book by Juliano with Erika Lenkert. Use this “cheese” for  an appetizer  served with flax seed crackers or in lettuce / seaweed wraps.

• 2 cups of raw pumpkin seeds soaked in filtered water for 15 minutes
• 1 bunch of parsley
• 2 Tbsp fresh chives
• 2 Tbsp fresh oregano
• 1 garlic clove peeled1
• 1 Tbsp of ginger root
• 1 cayenne pepper
• 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic Sea Salt
• 1/3 c of olive or hemp seed oil
• 1/2 cup fresh squeezed lemon juice

Drain seeds and put into blender.  Add the rest of the ingredients and blend until creamy. Shelf life: 2 days in frig.

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