Hemp Ricotta | New Seasons Market

Hemp Ricotta



  • 2 cups hemp seeds
  • 8 cups water
  • 1/3 cup unrefined coconut oil
  • 3 1/2 tablespoons apple cider vinegar
  • Sea salt to taste


  1. Add the hemp seeds, water, and coconut oil to a blender. Blend until very smooth, about 3 minutes. It may be best to do this in two batches. Pour the hemp milk mixture into a large pot and cook on the stove over medium heat. Heat mixture until it bubbles around the edges but has not reached a full boil. Turn off the heat and add apple cider vinegar and salt. Stir gently for 2 minutes while curds form. Remove from burner, cover and let rest at room temperature for 90 minutes. After it has rested, line a large strainer with cheesecloth and place over a large bowl. Reserve the hemp seed whey for another use. Let the curds sit in cheesecloth and strainer for an hour or so to finish draining. The finished hemp ricotta will have a smooth consistency. Store hemp ricotta in the fridge.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan