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Creamy Apple-Anise Soup with Pumpkinseed Cheese

Creamy Apple-Anise Soup with Pumpkinseed Cheese
Difficulty 5 minutes Serves 2-3
Discover why we love Golubka's pumpkin seed cheese recipe! The "cheese" can be taken out of the dehydrator while still pliable or left in for longer to become a crunchy cheesy cracker! This delightful recipe also includes a creamy apple-anise soup with a fresh almond milk base. A light yet truly gourmet raw vegan dining experience!

Ingredients

Almond Milk:
1 cup almonds - soaked overnight
3 cups water
3 dates

Creamy Apple-Anise Soup:
2 cups almond milk
1 fennel bulb - roughly chopped
1 large apple (any kind) - cored and roughly chopped, reserve 1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper - seeded
1/2 teaspoon ground coriander
freshly ground black pepper and salt to taste

Garnish:
the reserved 1/4 of apple - cut in small cubes
pumpkin seeds - optionally soaked and dehydrated for extra crunch
drizzle of chili olive oil (optional) - olive oil mixed with chili powder
fresh mint or cilantro leaves

Pumpkinseed Cheese:
1 cup pumpkin seeds - soaked overnight
1/4 cup purified water
1/8 cup lemon or lime juice
1 tablespoon nutritional yeast
1/4 teaspoon sea salt

Directions

Almond Milk:

1) In a high speed blender, thoroughly combine all the ingredients.

2) Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out. Use 2 cups of the milk for soup, and if you have some left over, enjoy it with your breakfast or cookies. You can make these cookies out of the left-over almond pulp.
Creamy Apple-Anise Soup:

1) In a high speed blender, combine all the ingredients until smooth. Adjust the salt and spices.

2) Garnish with the cubed apple, pumpkin seeds, and a drizzle of chili olive oil. Before serving, heat up in the dehydrator or serve chilled.

Pumpkinseed Cheese:

1) In a food processor, blend all the ingredients until smooth. Thinly spread onto Teflex sheets and dehydrate at 115F for 6 hours.

2) Flip and remove the Teflex. Break into pieces and dehydrate for another 2 hours.