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. I’m excited to share this sunflower seed cheese recipe from the book.
This cheese is different than most dairy-free cheeses because it has a probiotic boost from the dairy-free kefir! The kefir makes the sunflower seed cheese tangy, adds even more enzymes, and tastes reminiscent of sour cream. This makes it great to use for dips or salad dressings. If you don’t have any dairy-free kefir, any type of dairy-free milk beverage or water can be subbed.
Special Diet Notes: Sunflower Seed Cheese
By ingredients, this recipe is dairy-free, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
For nut-free: Use rice, coconut, or oat milk or water to replace the kefir/almond milk.
- 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.