Drain water from almonds and transfer almonds to a food processor with the remaining ingredients. Process until smooth. You'll have to stop the process to scrape down the sides of the food processor a few times. 

Place cheesecloth loosely over a large bowl and transfer almond mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the cheese and squeeze cheese to remove any excess moisture.

While squeezing out any moisture, form cheese into a ball shape. Keep cheese wrapped in cloth and dump the bowl of liquid. 

Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry. 

Remove cloth from cheese and transfer cheese to parchment paper lined baking sheet.

Bake for 30 minutes. 

Let cool slightly before crumbling the ‘cheese’ up with your fingers. Enjoy!

Start by making the candied walnuts. In a small bowl, mix together all of the candied walnut ingredients. Make sure all of the walnuts are coated. Spread the walnuts into an even layer on one of the prepared pans. Bake for 5 minutes at 350 degrees F. Remove from oven and set aside to cool. Once cool enough, break up the candied walnuts into little pieces.

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Start by preparing the sauce. Mix together the maple syrup, both mustards, olive oil, garlic powder, rosemary, pepper flakes and salt until combined. 

Place the carrots, sweet potato and beets in a large bowl.

Pour the maple dijon sauce over the veggies and toss to evenly coat the veggies.

Bake for 35 minutes, flipping halfway through.

Serve warm with candied walnuts, almond ‘cheese’ and fresh rosemary. Enjoy!