There is apparently a semi-standardized process where a hydrated nut butter is fermented with yogurt bacteria for a few days:

http://www.bccdc.ca/resource-gallery/Documents/Educational%2...

I'm not sure if this process has been attempted with hempseeds. It's a fast bacterial process, in contrast with the slow fungal fermentation of dairy cheeses. I wouldn't really say it's a commercial-ready process at this point; I'd like to see something done with proper cheese cultures!