"Cheese":2 cups walnuts soaked for 4 hours, drained and rinsed
1/3-1/2 cup water
1/4 cup Udo’s Oil 3+6+9 Blend
4 tbsp fresh lemon juice
1 tbsp fresh rosemary, chopped finely
1 tsp light miso paste
20 cracks fresh ground pepper
1/2 tsp sea salt
Coating:3/4 cup pumpkin seeds, chopped
2 tbsp sunflower seeds, chopped
1 tbsp black sesame seeds
2 tbsp goji berries, chopped
1 tbsp avocado oil
1 tsp lemon zest
1 tbsp fresh rosemary
1/4 tsp sea salt
- Add drained walnuts, water, Udo’s Oil, lemon juice and miso to a blender and blend on high until smooth, scraping down sides as needed. Add in fresh rosemary, salt and pepper, and blend on low just to incorporate everything.
- Use two glass containers about 5 inches (around 10 cm) in diameter to store cheese by putting tin foil inside each container, forming foil along the walls. This will make two brie-style cheese wheels. Use a spatula to scoop cheese into each foiled container, then close the lids and freeze for two hours.
- Prepare the coating by adding all ingredients to a skillet and let fry over medium heat for 6-8 minutes, stirring occasionally. When it’s finished, you’ll smell rosemary and the seeds will be tinged golden.
- Remove cheeses from the freezer and roll them in the coating. Freeze again for at least 10 minutes, then remove 30 minutes prior to serving.