Pumpkin Seed Cheese

By Dr Ernst
November 13, 2020


  • 2/3 Cups Sprouted Pumpkin Seeds
  • 1 TSP Himalayan Salt
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Onion Powder
  • 1/2 TSP White Pepper Powder
  • 3 TSP Agar Powder
  • 3/4 Cup Water


  1. Grind pumpkin seeds into a fine powder with a food processor or “dry blade” blender attachment
  2. Add salt, garlic, onion, and pepper, pulsing again until finely mixed
  3. Transfer powdered mixture to blender and add agar and water until a fine paste is achieved
  4. Transfer to a medium stove pot over medium heat, stirring until the mixture thickens and “leaves the sides” of the pot.
  5. Transfer to a silicon mold or parchment-lined glass container. Refrigerate for 30 min before slicing/grating

Entire Batch:
Fat Content: ~10g Protein Content: ~8g
Net Carbohydrate Content: ~6g (Total Cabs – Fiber)

Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook