savory vegan


"Your tofu ricotta is better than any real ricotta I have ever had!"

"So yummy!"

"I make this every time I see a good bunch of asparagus – I just love this recipe!"

Mix the all-purpose flour, cornmeal, and salt in a large bowl.

Add the vegan butter and combine until mixed.

Shape the cornmeal dough into a disc and wrap in plastic .

 Refrigerate for 1 hour.

Add the ingredients for the tofu ricotta to a food processor. Blend until smooth and creamy.

Trim the ends off the asparagus. Toss with oil and season with salt and pepper.

Lightly flour a large working surface.

Roll the dough into a 12-to 14-inch round.

If the dough sticks to the surface, add a little bit of flour underneath the rolling pin.

Dollop half of the tofu ricotta on top of the dough.

Spread the tofu ricotta, leaving a 1.5-2 inch border.

Arrange the prepared asparagus over the ricotta.

Fold the edges of the dough up over the filling to form a crust.

Continue to fold the dough around.

Brush the tops and edges of the dough with the plant-based milk.

Sprinkle the crust with extra flaky salt & pepper.

Bake for 40-45 minutes.

Top with the shelled peas, fresh herbs, and lemon zest.