Vegan Herb Seed Cheese
Prep time
Total time
This herbed version of seed cheese lends itself to roasted veggies, salads, soups, or dishes like lasagna. Please note that the Prep time is hands on time only. Allow several hours for soaking the nuts and seeds.
Serves: 8 servings
  • ½ cup cashews, soaked for 2 to 4 hours (see post above for nut-free)
  • ½ cup sunflower seeds, soaked for 4 to 8 hours
  • ¼ cup dairy-free kefir, dairy-free milk beverage, or water, or kefir
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 small garlic clove, sliced
  • ½ teaspoon sea salt
  • ¼ cup fresh herbs (such as basil, cilantro, scallions, or rosemary) or 1 to 2 tablespoon dried Fines Herbs blend
  1. Drain the cashews. Before draining the seeds, rub them to remove most of the skins.
  2. Put the cashews and sunflower seeds in your blender or food processor with the kefir, milk beverage, or water. Add the lemon juice, vinegar, garlic, and sea salt, and blend on low speed until the mixture is as smooth as possible. Stop to scrape down the sides as needed.
  3. Add the herbs and pulse (for coarse) or blend (for smooth).
  4. Serve immediately, and store the leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe by Go Dairy Free at