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    You are at:Home»Dairy-Free Recipes»Cheese Subs»Vegan Herb Seed Cheese

    Vegan Herb Seed Cheese

    0
    By Alisa Fleming on May 24, 2006 Cheese Subs, Dairy-Free Recipes

    This simple vegan herb seed cheese is another healthy creation from Janet L. Doane, and her cookbook Almond Essence.  Janet uses half cashews, half sunflower seeds in this herb seed cheese for a creamier finish. It also gives this alternative a more versatile taste that works in Italian dishes. But if you need nut-free, you can use all seeds, or try her Sunflower Seed Cheese Recipe, which is already nut-free.

    Herb Seed and Cashew Cheese Recipe - a homemade dairy-free and vegan cheese alternative - great for lasagna

    Special Diet Notes: Herb Seed Cheese

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian. It’s also paleo-friendly and keto-friendly.

    Vegan Herb Seed Cheese
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    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.
    Author: Janet L. Doane
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    More Dairy-Free Cheese Alternative Recipes

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    Vegan Simply Sunflower Seed Cheese Recipe - healthy, dairy-free, nut-free and paleo-friendly

    PlantPure Vegan Cheez

    Homemade Vegan Cheese

    Almond Feta Cheese

    Dairy-Free Almond Feta

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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