Rosemary and Garlic Hemp Cheese

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!

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