Making a homemade plant-based cheese is much easier than you might think. It takes only a few ingredients and an ancient, almost domestic process that resembles the transformation of milk into cheese, like when you make fresh homemade ricotta.
In this recipe the stars are pumpkin seeds, small green kernels with a delicate, slightly toasted flavor. Blended with water they become a creamy plant milk similar to the almond milk; when heated and coagulated with an acidic ingredient it transforms into a compact mass to be pressed just like fresh cheeses.
The result is surprising: a soft block of plant-based ricotta, compact and full of flavor, perfect for slicing, crumbling over salads, spreading on bread or using in vegetarian and vegan recipes.
It’s a natural preparation, without additives or dairy, with a texture reminiscent of artisanal tofu but with the full flavor of pumpkin seeds.
A simple and fascinating recipe that shows once again how, with few ingredients and a bit of patience, you can make wholesome and surprising foods at home, because this pumpkin seed plant-based cheese, prepared at home with a few ingredients, has a soft texture that very much resembles plant-based ricotta or a small fresh vegan cheese. Let’s go to the kitchen and make it together, but first I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make plant-based cheese with pumpkin seeds
- 5 oz (about 1 1/8 cups) pumpkin seeds
- 2 1/2 cups water
- to taste salt
- 1 teaspoon apple cider vinegar (or lemon juice)
Tools
- Bowl
- Blender
- Strainer
Steps to make plant-based cheese with pumpkin seeds
To make this plant-based cheese, place the pumpkin seeds in a bowl and cover them with water. Leave them to soak for about 2 hours (or even overnight). This step makes them softer and easier to blend.
Drain the seeds and put them in the blender with 2 1/2 cups of water. Blend very well until you obtain a light green, homogeneous plant milk.
Pour the mixture into a small saucepan and bring it to the heat, stirring. Add a level teaspoon of salt and cook over medium heat until the liquid becomes hot and slightly thicker.
When the mixture is hot, add the lemon juice or apple cider vinegar and stir. After a few moments you will see the mixture begin to separate and thicken, just like when making tofu or ricotta.
Pour the mixture into a cheese mold or into a strainer lined with cheesecloth. The excess liquid will drain while the solid portion remains in the mold.
Level the surface and let it drain and compact for 30–60 minutes, pressing with your hands or using a small weight if necessary.
Turn the mold out onto a plate: you will obtain a compact block of pumpkin seed plant-based cheese, ready to slice or use in recipes. I season it with pepper and oil and enjoy it like a regular spreadable cheese.
Store the pumpkin seed plant-based cheese in the refrigerator for 3–4 days in an airtight container. With resting it will tend to compact further, becoming perfect for slicing or crumbling over salads.
If you prefer a softer, more spreadable texture, you can reduce the pressing time, while allowing it to drain longer will give you a firmer block, similar to a small fresh plant-based cheese.
For a more aromatic version you can add to the mixture before pressing:
aromatic herbs such as thyme, oregano or chives;
black pepper or paprika;
garlic powder;
nutritional yeast for a more “cheesy” taste.
This plant-based cheese is very versatile: enjoy it spread on bread, use it in salads, in flatbreads, or crumble it over vegetables and first courses.
If you want a more delicate texture you can blend the seeds with a little more water, while for a richer and more savory result you can replace part of the water with unsweetened plant-based milk.
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Frequently Asked Questions
Is pumpkin seed cheese vegan?
Yes, this recipe is completely plant-based because it contains no milk or animal-derived ingredients.
What does pumpkin seed cheese taste like?
It has a delicate, slightly toasted flavor typical of pumpkin seeds, with a texture that resembles a fresh cheese or artisanal tofu.
Can I use other seeds?
Yes, the same procedure can be done with sunflower seeds, almonds, or cashews, resulting each time in a plant-based cheese with a different flavor.
Can it be frozen?
It is not recommended to freeze it, as after thawing it may lose its texture and become more crumbly.
