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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!  

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

Learn how to:

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

👉​ Flavor and form seed cheese into beautiful cheese wheels 

👉​ Decorate and spice up cheese, and even make a cheese plate! 

👉​ 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! 🎉

Cultured Seed Cheeze

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

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.  
  • 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.  
  • 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.