Comments on: Nut-Free Vegan Ricotta Made with Okara – WFPB & No Added Oil

By: Donna

Donna — Tue, 09 Apr 2024 22:21:47 +0000

Genius, I have to stop myself from eating the whole bowl by itself! Sometimes I get NO okara when making my soy milk. Today I got enough to make it but I don’t think it was quite 1 cup! Thanks Kathy

By: Kathy Hester

Kathy Hester — Thu, 15 Feb 2024 14:43:00 +0000

In reply to Elaine. There are cheese on here that are not made with soy, but most of them do use nutritional yeast to get that aged cheesy taste without actually fermenting. You could try looking into some fermented nut cheeses.

By: Kathy Hester

Kathy Hester — Thu, 15 Feb 2024 14:41:39 +0000

In reply to TBern. That would be a feat! THough now you have me wanting to try it in other cheese- lol!

By: TBern

TBern — Thu, 15 Feb 2024 14:07:23 +0000

I read Okara as OKRA. You’re pretty amazing with your recipe creation, but I was really curious as to how you were going to pull that off! LOL

By: Elaine

Elaine — Thu, 15 Feb 2024 10:58:24 +0000

I seem to be out of luck in the alternative cheese and cheesy flavor department. I cannot tolerate soy or nutritional yeast. Suggestions, or am I truly out of luck?

By: Denise McMahon

Denise McMahon — Thu, 15 Feb 2024 08:38:49 +0000

Hi Kathy, this is my go-to recipe now when I make soy milk in the Miomat.
Your blog page has given me various new ideas for using it too.
Super easy to make & it helps me reduce my stress levels from having multiple bags of frozen okara filling my freezer.I hate waste,too
Very versatile.
I’ve also made the Okara cream cheese, which is lovely.
PS I live the Miomat milk maker too.

By: CP

CP — Thu, 15 Feb 2024 04:02:04 +0000

I have had this several times now and it is my go to for making vegan lasagna