A dairy-free ricotta substitute that holds together for stuffing, layering, or dolloping. Hemp hearts and tofu blend to a fluffy curd-like texture without the cashew soak.
Hemp Ricotta
Yields about 2 cups. Prep 5 minutes.
Ingredients
- 1 block (350 g) firm tofu, drained
- 1/2 cup hemp hearts
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 small garlic clove
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- Optional: 1 tablespoon fresh basil, 1 teaspoon lemon zest
Method
- Crumble tofu into a food processor. Add all other ingredients.
- Pulse to a curd-like texture; do not over-blend to a paste. Stop while it still has small lumps.
- Use immediately or refrigerate up to 5 days.
Uses
In lasagna or stuffed shells, dolloped on pizza, spread on toast with tomatoes, layered in vegetable bakes, stirred into pasta sauce off heat for creaminess.