Hemp hearts are one of my favourite ingredients - rich in fat and protein, they are a nutritional powerhouse that pack a serious punch for their small size. They have quite a mild flavour - a bit nutty and super butter-y in texture - making them a perfect ingredient to replace the creamy richness of nuts and traditional dairy. Additionally, hemp is grown in abundance in Ontario and Manitoba, so is easy to source locally in my area.
I find the flavour of hemp milk better suited to savoury dishes and often have some on hand to stir into sauces, soups and one-pot meals. It lends a creamy, umami (almost meaty) flavour that really provides a richness to stovetop suppers.
Makes 4 cups
1 cup hemp hearts 4 cups spring water
Blend hemp hearts and water in a high speed blender until smooth. Transfer to an airtight container and store in the fridge for up to 3-4 days.