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Vegan Ricotta Cheese

This recipe was sort of a happy accident. It’s not fully developed yet, so you’ll want to taste it as you add the spices, etc., until it’s to your liking. But, the texture is spot on before you even do anything to it.

If you’ve ever made your own soy milk, you’re familiar with the left-over soybean mash known as okara which remains in the basket.

As with a juicing fan’s constant search for carrot pulp ideas, the regular soy milk maker — if we can call ourselves that with the machine doing all the work — is presented with many an opportunity to get creative with this byproduct, lest they let it go to waste.

The good news is okara fairly tasteless, so it can be flavored. In the past, I’ve also used it to make burger-shaped patties or mixed it with vegan mayo (made with light canola oil not more soy) to make a sandwich spread.

Vegan Ricotta “Recipe” (single serving)

  • 100 grams soy okara
  • 1/4 cup ground, peeled, tomatoes (no salt added)
  • basil and cumin to taste
  • 1 clove garlic, pressed
  • ~8 grams (1 Tb?) brewer’s yeast

How do you like to use your soy okara? Leave a comment below.

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