Mexican Spice Seed Cheese


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.  We’re happy to share this Mexican Spice Seed Cheese recipe from the book!

Special Diet Notes: Mexican Spice Seed Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, vegetarian, and optionally nut-free.

Mexican Spice Seed Cheese
  • ½ cup pumpkin seeds, soaked 4 - 6 hours
  • ½ cup sunflower seeds, soaked 4 - 6 hours
  • ¼ teaspoon chipotle powder
  • 1 teaspoon cumin powder
  • 1 small clove garlic, peeled, and minced
  • ½ teaspoon sea salt
  • ¼ cup dairy-free milk beverage, water, or kefir
  • 2 tablespoons lemon or lime juice
  1. Soak seeds in glass container, covered with pure water. Remove skins from seeds.
  2. Drain off all excess water.
  3. Put seeds in blender or food processor with lemon juice, spices, and dairy-free milk, water, or kefir.
  4. 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.
  5. If using a food processor, stop machine several times to scrape down sides as needed.
  6. Serve immediately, or store in refrigerator, tightly covered for 2 - 3 days.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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