Making the cheese, you will need cheese cloth or muslin, a food processor or whiz blender. Blend together the pumpkin seeds, salt and distilled water and nutritional yeast until almost smooth. (It's fine if it is a bit grainy).
Next add the 1/8 tsp 16 Strain probiotic powder, coriander leaves and blend for a few more seconds.
On a large strainer add a few layers of the muslin or cheese cloth, place over a bowl and add in the cheese, cover with cheese/muslin cloth. Now add on top of that a plate for a little added weight to compress the cheese. Press slightly.
Leave the cheese in room tep (20-25c) for 24 hours or warmer place for 8-12 hours. the cheese will start the fermentation process during this time. (You use a dehydrator initally, if you have one for 4 hours at 40°C) and then a further 8 hours in a warm place.
After this fermentation process is complete I strained some of the liquid out, so it's not too runny. (Leave a little in to keep moist) Add in the ground pine or almonds and mix together. Cheese complete!
Notes
As per the original recipe, other ingredients are used, which I chose not to use in the case.I did however, make up a wasabi sauce and added a smidge in for a little bite. I love Wasbai. Don't add too much, as it can take away the flavour of the pumpkin seed.