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5
from 1 vote
Nut-Free Vegan Ricotta Made with Okara - WFPB & No Added Oil
You can try using nut pulp in this recipe instead of soy pulp but just know that the color will be a little off.
Prep Time
8
hours
hrs
Cook Time
20
minutes
mins
Course:
Cheese, staple
Cuisine:
American, Italian
Keyword:
no-nut vegan ricotta, okara ricotta, vegan ricotta
Servings:
4
1/4 cup
Calories:
31
kcal
Author:
Kathy Hester
Equipment
1
Miomat
use code
kathyhester
to get $15 off!
Any heating milk maker
Ingredients
1
cup
okara
soy milk pulp
1
tablespoon
nutritional yeast
½
teaspoon
salt or salt substitute
¼
teaspoon
lactic acid
Instructions
Mix all the ingredients together in a bowl.
You can freeze or use it right now.
Try it on a pizza or sandwich, in a lasagna or baked pasta, or even topping plain old spaghetti.
Video
Nutrition
Calories:
31
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
293
mg
|
Potassium:
103
mg
|
Fiber:
0.5
g
|
Calcium:
25
mg
|
Iron:
1
mg