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:
The kefir makes the seed cheese tangy, adds even more enzymes, and tastes reminiscent of sour cream. This makes it great to use for dips or salad dressings.
- 1 cup sprouted sunflower seeds, soaked 4 - 8 hours
- 2 - 3 tablespoons apple cider vinegar
- ½ teaspoon sea salt
- 1 small clove garlic
- ½ green onion chopped
- ½ cup almond milk kefir (from the Almond Essence cookbook), or almond milk, or water
- Soak sunflower seeds for 4 - 8 hours. Remove skins as described in basic recipe. Drain off all excess water. Put sunflower seeds in blender or food processor. Add vinegar, sea salt, garlic, green onion, and kefir. Start blender on low speed and keep at low (it actually works better than on high speed) until sunflower seeds are completely blended, about 2 minutes. Add very small amounts of kefir (a tablespoon at a time) to keep the mixture moving. If using a food processor, stop the machine to scrape down the sides as needed. Serve immediately, or tightly cover and keep in refrigerator. The seed cheese will last for two days.