Seed cheese is a great tasting plant-based alternative to any type of cheese spread or traditional hummus. The basic recipe is very simple. Then the base ingredients can be flavored with different herbs and spices to create a trio of beautiful dips with little effort. This is a raw and plant-based recipe.
Friends and family frequently ask me for this recipe when I make it for them. Serve it with cut vegetables, lettuce leaves, bread, crackers or chips. You’ll look like a “Top Chef” when you whip this together, and no one has to know just how simple it really is!
Seed Cheese Trio
3 C Raw nuts/seeds
1/2 C Lemon juice
1/2 T Sea salt
2-4 Garlic cloves
1 C Purified water
1/8 C Sprouts (optional)
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2 T Ginger, minced
1 T Rosemary, dried
8-10 Sun-dried tomatoes, rehydrated in water
- Place nuts/seeds in a bowl and cover with purified water and let soak for 4-6 hours.
- Drain and discard water. Do not use soaking water!
- Place sprouted nuts/seeds in a food processor with lemon juice, sea salt, garlic, and sprouts.
- While processing add purified water to the blade slowly and stop adding at desired consistency.
- Divide mixture into three equal parts.
- Plate 1/3 of the basic recipe and garnish.
- Set aside 1/3 mixture.
- Leave 1/3 mixture in food processor and add ginger and rosemary to recipe then process.
- Plate ginger and rosemary seed cheese and garnish.
- Repeat above directions with final 1/3 mixture using the rehydrated sun-dried tomatoes.
- Plate sun-dried tomato seed cheese and garnish.
- Chill if not using immediately.
- Enjoy!
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