Pumpkin Seed Cheese Balls


Total time: 15m
Preparation Time: 15m

Servings
For 3 pieces


Author

Lauren - vegan kitchen


Nutritional Information

Contains 308 Kcal, 12g Protein, 11g Carbohydrates, 23g Fat


Ingredients

  • 2 tbsp. pumpkin seeds
  • 100 g spinach leaves (ohne Stiele)
  • 100 g cashews
  • 30 g pine nuts (oder Würz-Hefeflocken
  • 0.5 tsp. salt, jodiert
  • 1 garlic cloves
  • 1 tsp. lime juice, frisch gepresst

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Instructions

  • Coarsely grind the pumpkin seeds and transfer to a shallow bowl. Puree the remaining ingredients with a handheld blender. Shape the sticky mixture into three equal-sized balls and toss them in the ground pumpkin seeds. Cover in clingfilm and keep airtight to prevent the cheese balls from oxidizing and turning brown. They can be kept in the fridge for at least 4-5 days. Serve with bread for a salad or for brunch.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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