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.
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.
- 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
- Drain the cashews. Before draining the seeds, rub them to remove most of the skins.
- 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.
- Add the herbs and pulse (for coarse) or blend (for smooth).
- Serve immediately, and store the leftovers in an airtight container in the refrigerator for up to 3 days.