I am calling this a mousse because it was so unbelievably soft and smooth. I had run out of rejuvelac over the weekend, but I wanted to serve an elegant nut cheese with my crusty gluten-free bread. So I soaked walnuts for a change of pace from the usual cashews, and pureed them in the Vitamix with plain water instead of the probiotic-filled rejuvelac. Then, rather than culturing it for several days, I merely let it set up over night. I oven-dried rosemary because I think it's so much better than dried rosemary from the store, and stirred it into the mousse. Rosemary and walnuts are a great combination, and the added texture was welcome. I think next time I will add cognac-soaked currents more more depth of flavor, and the acidity will compliment the pâté's richness.