Makes about a pound, I think

Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But here?s the dilemma. They?re green! And kinda no matter what you do, they always lend a pale green hue. So sometimes that?s a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas don?t get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and it?s the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest. 
I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz it?s yummy.

Recipe notes:

~ Carrageenan is easy to use! It?s a thickener but it al...