This recipe is for a non-dairy substitute for ricotta. 


Yield: approximately 1 cup or 16 one-tablespoon servings  
  • 1 cup pine nuts (soaked overnight in 2 cups water), drained

  • 1 head garlic, roasted, cooled, and paste removed

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon chickpea or mellow miso

  • 1 tablespoon lemon juice, or to taste

  • 1 ½ teaspoons umeboshi paste

  • Pinch of sea salt and cracked black pepper to taste

  • 2 tablespoons chopped chives

  • 2 tablespoons brunoise red pepper

  • 2 tablespoons brunoise yellow pepper

  • 3 tablespoons toasted pine nuts

  • 1 head endive


  1. In food processor, puree pine nuts, garlic paste, oil, miso, lemon juice, and umeboshi paste. Season with salt and pepper. Transfer mixture to medium bowl.

  2. Dollop 1 heaping tablespoon of nut filling in each endive leaf; garnish each leaf with chives, pepper brunoise, and toasted pine nuts.


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Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive... Read more