Cheese Inspired Walnut Spread

Recipe and image courtesy of Lindsay Young, @eatyoungnutrition

Ingredients

“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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

*Consume in moderation for Keto-Friendly diet