Blend the Base: In a high-speed blender, combine the drained soaked pumpkin seeds, ⅓ cup of fresh water, sea salt, nutritional yeast, and oil. Blend on high until completely smooth and creamy. If the mixture is too thick for your blender to catch, add water one tablespoon at a time, keeping it as thick as possible.

Add the Acid: Dissolve the ½ teaspoon of citric acid in 1 tablespoon of warm water. With the blender running on low, slowly pour or drizzle the citric acid solution into the seed paste.

Observe the Coagulation: The citric acid will instantly react with the seed proteins and fats, thickening and slightly curdling the mixture into a rich, cheese-like curd. Blend for another 15–30 seconds until fully incorporated.

Season & Mix: Taste the mixture and adjust salt or add your optional aromatics (garlic, herbs, or black pepper). Pulse gently to mix them in without over-blending.

Set and Chill: For an immediate spread/dip: You can serve it right away at room temperature. For a firmer cheese ball or wedge: Transfer the mixture into a small ramekin lined with cheesecloth or a clean nut milk bag. Twist the top tightly and place it in the refrigerator for at least 4 hours (or overnight). The cloth will wick away excess moisture, allowing it to firm up into a sliceable or un-mouldable cheese block. Store your finished pumpkin seed cheese in an airtight container in the refrigerator for up to 5 days.