Vegan Mexican Seed Cheese
Prep time
Total time
This seedy recipe is from Almond Essence. Please note that the Prep time is hands on time only. Allow several hours for soaking.
Serves: 8 servings
  • ½ cup pumpkin seeds, soaked for 4 to 6 hours
  • ½ cup sunflower seeds, soaked for 4 to 6 hours
  • ¼ cup dairy-free milk beverage, water, or dairy-free kefir, plus additional as needed
  • 2 tablespoons lemon juice or lime juice
  • ¼ teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • 1 small garlic clove, minced
  • ½ teaspoon sea salt
  1. Before draining the water from the seeds, rub most of the skins off the sunflower seeds.
  2. Put the pumpkin seeds and sunflower seeds in your blender or food processor, and add the milk beverage, water, or kefir. Add the juice, garlic, chipotle, cumin, and salt, and blend until it is as smooth as possible. Add more liquid as needed if it doesn't fully blend, and stop to scrape down the sides when needed.
  3. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Recipe by Go Dairy Free at