I could live on cheese. I loves it. My fridge is always crammed with at least 3 varieties. But, I have a lactose intolerant kid in the house-who also happens to love cheese-she says feeling shitty after eating it is worth it(I totally agree with her, but, ya know, I’m the MOM so I have to make good choices for both of us…eyeroll). Vegan cheeses, you say? No. This kid is allergic to nuts. Cashews? Epi-pen! So after some experimenting we found this hemp seed cheese to be the answer to her cheese problem! Savory rosemary, pungent garlic and, herby hemp seeds make the yummiest, creamiest brie-like cheese ever!
Makes about 2/3 cup.
1 cup hulled hemp seeds
2-3 garlic cloves
3t lemon juice (about 1 lemon)
2t unflavored, unsweetened coconut milk
2t chopped fresh rosemary
1/4t sea salt
a few turns of fresh ground pepper
Place hemp seeds into food processor or high-speed blender. Blend to a thick paste.
Add lemon, garlic. Pulse to incorporate.
Add milk and rosemary, blend until smooth or to a consistency of your liking.
Smear it on a bagel and eat it!
NOTE: you can interchange the garlic and rosemary with your herbs of choice for more variety!