Cultured Seed Cheeze

If you participated in my Facebook Live series on how to make Cultured Seed Cheeze and make flax crackers, thank you so much for your participation, it was a lot of fun!Β Β 

Did you miss it? Not to worry; you can catch the reply edited for you in a YouTube video below.

Learn how to:

πŸ‘‰ Make Cultured Seed Cheeze (plant-based, nut-free and full of good probiotics)

πŸ‘‰β€‹ Flavor and form seed cheese into beautiful cheese wheelsΒ 

πŸ‘‰β€‹ Decorate and spice up cheese, and even make a cheese plate!Β 

πŸ‘‰β€‹ Veggie flax crackers (my signature flax cracker recipe)

Everyone who participated was amazed at how easy it was and we had a little virtual cheese party at the end! πŸŽ‰

Cultured Seed Cheeze

Learn how to make raw, vegan, nut-free cheeze
Servings 2 wheels


  • High-speed blender, bowl, cheesecloth, fine mesh strainer, chef ring


  • 1 1/2 cups sunflower seeds soaked and rinsed
  • 1/2 cup pumpkin seeds soaked and rinsed
  • 2 capsules dairy-free probiotics
  • 1/4 cup filtered water
  • 2 tbsp lemon juice
  • 1 tsp high mineral salt
  • 1 clove garlic minced
  • 1/4 cup spices and/or fresh herbs


  • Sanitize all equipment before making this recipe.
  • Blend Sunflower seeds, pumpkin seeds and water until smooth. Add content of probiotic capsules and mix in thoroughly by hand. Β 
  • Place mixture in the center of a cheesecloth and wrap tightly.
  • Place in a strainer elevated over a bowl with a weight on top (I use a small mason jar filled with water) and set aside for 24 hours. Β 
  • Add Cultured cheeze to a bowl and thoroughly combine salt, lemon juice and garlic in a glass bowl.
  • Transfer mixture to a ring molds pressing firmly to create an even layer.
  • Place in freezer overnight.
  • Remove cheezes from ring mold, thaw in fridge for 4 hours and coat in preferred seasoning.
  • Place in fridge uncovered to age for minimum 3 days.

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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