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Mexican Spice Seed Cheese (Vegan, Gluten-Free, Soy-Free) |
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Janet L. Doane, released Almond Essence in August 2005. It is a unique cookbook of dairy substitutes focused on almonds and other nuts and nut milks. Her collection spans ice cream to kefir to bisques. She has provided a few sample recipes, such as the following, from her book:
Ingredients: - 1/2 cup pumpkin seeds, soaked 4 - 6 hours
- 1/2 cup sunflower seeds, soaked 4 - 6 hours
- 1/4 teaspoon chipotle powder
- 1 teaspoon cumin powder
- 1 small clove garlic, peeled, and minced
- 1/2 teaspoon sea salt
- 1/4 cup almond milk (page 40), water, or kefir (page 46)
- 2 tablespoons lemon or lime juice
Pumpkin seeds add a smoky flavor - always great for Mexican food. Soak seeds in glass container, covered with pure water. Remove skins from seeds using the method described in the previous recipe. Drain off all excess water. Put seeds in blender or food processor with lemon juice, spices, and almond milk, water, or kefir. For blenders, mix on low speed (it works better) until seed cheese is as smooth as possible, adding tiny amounts of liquid as needed to keep the mixture moving. If using a food processor, stop machine several times to scrape down sides as needed. Serve immediately, or store in refrigerator, tightly covered for 2 - 3 days.
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