Janet L. Doane was nice enough to share some wonderful vegan seed cheese recipes from her cookbook Almond Essence. This Mexican seed cheese uses both sunflower seeds and pumpkin seeds along with a hint of warm spices. Janet uses homemade dairy-free almond milk or almond kefir, but you can keep the recipe nut-free with your choice of dairy-free and nut-free beverage.
If you do consume nuts, and prefer a creamier spread, you can substitute cashews or almonds for one of the seeds. The seeds tend to have a more pronounced flavor, and take a mighty machine to get a very smooth consistency.
Special Diet Notes: Mexican Seed Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and paleo. It might also be keto-friendly.
- ½ cup pumpkin seeds, soaked for 4 to 6 hours
- ½ cup sunflower seeds, soaked for 4 to 6 hours
- ¼ cup dairy-free milk beverage, water, or dairy-free kefir, plus additional as needed
- 2 tablespoons lemon juice or lime juice
- ¼ teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 small garlic clove, minced
- ½ teaspoon sea salt
- Before draining the water from the seeds, rub most of the skins off the sunflower seeds.
- Put the pumpkin seeds and sunflower seeds in your blender or food processor, and add the milk beverage, water, or kefir. Add the juice, garlic, chipotle, cumin, and salt, and blend until it is as smooth as possible. Add more liquid as needed if it doesn't fully blend, and stop to scrape down the sides when needed.
- Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
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