Creamy Apple-Anise Soup and Pumpkinseed Cheese

By Chef:  Gena Hemshaw
Posted: October 5, 2010


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This is a yummy and healthy soup with unusual flavor combinations such as apple and anise that really work well together. Almond milk as a soup base is a great idea, and is an “open canvas” for layering flavors. Also, this creamy base is an ideal substitute for milk based soups perfect for vegetarians and vegans.


Almond Milk

  • 1 cup almonds — soaked overnight
  • 3 cups water
  • 3 dates

Creamy Apple-Anise Soup

  • 2 cups almond milk
  • 1 fennel bulb — roughly chopped
  • 1 large apple (any kind) — cored and roughly chopped, reserve 1/4 for garnish
  • 1 handful fresh cilantro leaves
  • 1/2 small chili pepper — seeded
  • 1/2 teaspoon ground coriander
  • freshly ground black pepper and salt to taste

Pumpkinseed Cheese

  • 1 cup pumpkin seeds — soaked overnight
  • 1/4 cup purified water
  • 1/8 cup lemon or lime juice
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt


  • the reserved 1/4 of apple — cut in small cubes
  • pumpkin seeds — optionally soaked and dehydrated for extra crunch
  • drizzle of chili olive oil (optional) — olive oil mixed with chili powder
  • fresh mint or cilantro leaves


Almond Milk

  1. In a high speed blender, thoroughly combine all the ingredients.
  2. Add a bit more oil if necessary to coat all the mushrooms.
  3. Use 2 cups of the milk for soup, and if you have some left over, enjoy it with your breakfast or cookies.

Creamy Apple-Anise Soup

  1. In a high speed blender, combine all the ingredients until smooth.
  2. Adjust the salt and spices.
  3. Garnish with the cubed apple, pumpkin seeds, and a drizzle of chili olive oil.
  4. Before serving, heat up in the dehydrator or serve chilled.

Pumpkinseed Cheese

  1. In a food processor, blend all the ingredients until smooth.
  2. Thinly spread onto Teflex sheets and dehydrate at 115F for 6 hours.
  3. Flip and remove the Teflex. Break into pieces and dehydrate for another 2 hours.


I often daydream about food and make up different recipes while doing things unrelated to cooking. Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base. I imagined a bowl full of soup that is «blond» and creamy, and became excited about the possibilities of the milk’s earthy flavour.

It took quite a bit of experimentation until I was able to minimize the ingredients to two simple companions to almond milk — apple and fennel. Combined with the milk’s nutty taste, the two bring a sweet and fresh presence to the bowl. The spice of chili and coriander deepens the flavour and ties the whole thing together with a slight kick. The use of nut milk instead of whole nuts makes for a much lighter soup.