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 dairy-free 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.
Vegan Mexican Seed Cheese
Ingredients
Method
- 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.
Tried this recipe?
Let us know how it was!More Dairy-Free Cheese Alternative Recipes
Buffalo Mozzarella
Chipotle Cashew Cheese
Sprouted Probiotic Seed Cheese
3 Comments
It’s not grainy if you use a food processer or NutriBullet etc, a regular blender won’t do. Seeds always require a vigorous blender
Grainy and yuck flavour
I’m so sorry it didn’t work out well for you Devyn. Thank you for the feedback on Janet’s recipe though.