Pumpkin seed cheese balls

Total time: 15m
Preparation Time: 15m

For 3 piece


Lauren - vegan kitchen

Nutritional Information

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


  • 2 tbsp pumpkin seeds
  • 100 g leaf spinach (without stalks)
  • 100 g cashew nuts
  • 30 g pine nuts (or seasoned yeast flakes)
  • 0.5 tsp salt, iodized
  • 1 garlic clove
  • 1 tsp lime juice, freshly squeezed

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  • 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 cling film 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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