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Vegan Doctor Igor Pesto Pepitas Cheese Wheel Recipe


This article was originally published on Blue Ribbon Hemp. To see the original article and recipe, click here.

dr. Vegetable recipe Igor Pesto Pepitas cheese wheel

Vegan Grown Pumpkin Cheese Seeds with Hemp Heart, Black Pine, Basil, Olive and Chickpea Miso

LAJY FREE / GLUTEN FREE / PALEO / VEGETABLE / SOY FREE / VEGAN / VEGETARIAN

Total time: stay overnight + 2 hours

Soak time: 12-24 hours

Preparation time: 5 minutes

Set time: of è

Make: 2 cheese wheels, 20 servings each = 40 servings

allergen: seeds, nuts

Make your own vegan cheese specialty with this unique pesto pepitas cheese wheel recipe! Using sprouted pumpkin seeds, black bread and hemp hearts, this cheese is packed with vibrant fresh basil flavors and a Parmesan flavor from the combination of chickpea miso paste and nutritional yeast.

This recipe is not only tasty, but also very nutritious! pumpkin seeds they contain many antioxidants and a fair amount of polyunsaturated fatty acids, potassium, vitamin B2 (riboflavin) and folic acid. They are also linked to reducing the risk of cancer and are high in magnesium.

This plant-based alternative to cheese is filled with umami goodness and garlic notes that are great on grain biscuits, vegetable slices, and pasta!

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Ingredients

  • 2 cups sprouted pumpkin seeds, soak overnight and then pour
  • 2 tablespoons extra virgin olive oil
  • Nuts cup black bread
  • 2 cloves garlic, chopped
  • ¼ cup hemp heart
  • ¼ cup of nutritional yeast
  • 2 tablespoons lemon juice
  • 2 tablespoons palm oil, melt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons miso paste paste
  • 1.5 oz basil leaves (about 30+)
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon ground black pepper

For steps

1.) Soak the pumpkin seeds sprouting overnight or up to 24 hours.

2.) Gather all your ingredients for the cheese wheel. Strain your pumpkin seeds.

3.) In a saucepan over medium heat, cook the garlic in oil for 1 minute. Add the bread nuts and toast for another minute to release the flavor.

4.) Add all ingredients to a food processor and mix for one minute.

5.) Line two cake boxes (4 × 4 inches) with plastic wrap on top of the sides, divide the cheese mixture into each and wrap with the extra plastic wrap. Let the cheese put in the refrigerator for 2 hours, or if you are in a hurry, in the freezer for an hour. Use your favorite dives and enjoy!

Tips

—————————————–

  • Storage and shelf life: Place each cheese wheel in its own tightly closed container and store them in the refrigerator for up to 8-10 days, or in the freezer for up to 4 weeks. If you want to erase the pumpkin seed cheese, leave it in the fridge for a day and eat it when it is soft.
  • You can use any shape you like for this cheese, as long as you cover it with plastic wrap. Silicone molds, glass containers, or even tupperware would work.
  • One fun way I love to use this cheese is by filling ravioli with it!

Questions and answers

—————————————–

  • Can I use regular pumpkin seeds? Yes! I use sprouted pills because they are essentially more nutritious as the carbohydrates are broken down in the process allowing higher doses of nutrition to be absorbed into the body.
  • Can I use regular miso? You can use any type of miso you choose if you decide not to go soy-free. Red or white miso works in this recipe.



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