Janet L. Doane, released Almond Essence in August 2005. It’s a unique cookbook of dairy substitutes focused on almonds and other nuts and nut milks. Her collection spans ice cream to kefir to bisques. And 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 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 even water can be substituted.
Special Diet Notes: Sunflower Seed Cheese
By ingredients, this recipe is dairy-free, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. It’s also paleo-friendly and might even work for some keto dairy-free diets.
- 1 cup sunflower seeds (sprouted if possible), soaked 4 for 8 hours
- 2 to 3 tablespoons apple cider vinegar, to taste
- ½ teaspoon sea salt
- 1 small clove garlic
- ½ green onion, chopped
- ½ cup dairy-free kefir*, almond milk, or water, plus additional as needed
- Rub the skins off the sunflower seeds as much as possible before draining.
- Put the sunflower seeds in your blender or food processor. Add the kefir, almond milk, or water. Add the vinegar, sea salt, garlic, and green onion. Blend on low speed until the sunflower seeds are completely blended, about 2 minutes. Add more liquid, if needed, to keep the mixture moving, and stop to scrape down the sides of your machine as needed.
- Serve immediately, or store in an airtight container in the refrigerator for up to two days.