Several years ago when I first made Zoe's Spring Onion Cheese, I started a thread about how great it was. I have kept making it and do so from memory now. It is still an easy and tasty spread that deserves to be a staple in any raw foodie's refrigerator.
It reminds me of avocados in that I prefer the taste of herbs for flavoring and don't really use salt with a few exceptions, being this cheese and avocados. There is something about these foods that is perfectly set off with the flavor of sea salt and lemon juice. MMMM.
If you haven't made this cheese, you should try it:
I haven't an electric blender but will be getting an electric mixer for £4- it will mix up hummus so if I used nut butter instead and omitted the seeds would it blend it up into a thick sort of cheesy hummus thing?
GREENWOOD - I don't know if that would work, but you can try it and let us know.
I always add lots of spring onions and blend them down. Really blending it down and letting the cheese set and absorb the flavor makes a difference. On the other hand, I also have a onion chopper which has an attachment that cuts almost anything into tiny squares. In addition to blending down the onions into the cheese, I take the green tops and push them through the chopper to create green onion bits throughout so my final cheese is both creamy and chunky.
My son and daughter-in-law like this cheese and my grandchildren (ages 3 and 1) love it as well. They are also fiends for my other favorite GR recipe: