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.
- 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
- Soak seeds in glass container, covered with pure water. Remove skins from seeds.
- Drain off all excess water.
- Put seeds in blender or food processor with lemon juice, spices, and dairy-free 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.