Cheese with Spring Onions

Makes 12. This makes quite a lot (3 cups +) so if you are using fresh (and not dehydrating), then cut it in half and freeze half - it will freeze well. You can dehydrate this as well to make a firmer cheese. I adapted this from a recipe off of - enjoy!


  • 2 cups sunflower seeds, soaked for 2-4 hours, (optional: sprout the seeds for a day or two.)
  • 1 cup pine nuts 2 lemons, juiced, all lemons are different so alter to your own taste
  • 1 small bunch of green onions
  • 1 tsp celtic sea salt filtered water as needed optional drizzle of cold pressed olive oil
Preparation In a food processor process the sunflower seeds and pine nuts into a fine meal. Then add lemon juice, salt & olive oil. Process again until smooth and thick (add water if you need to soften it up and keep the processor moving.) Process it for about 30-40 seconds to make it as creamy as possible. Just before you are done, add the green onions, everything except the roots, and process slightly to chop them up. Alternatively, you can just chop the green onions by hand and fold into the mixture. Allow to stand for 30 mintues. NOTE: When you taste it while it is being made, expect the lemon to stand out. It mellows after it has sat for a while. You can shape into small cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad or just eat as is. Dollop some on top of a salad.
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