Public recipe with member extras
Oat Milk Vegan Ricotta
Strained oat pulp mixed with lemon, garlic, and nutritional yeast turns what's usually a byproduct of homemade oat milk into a genuinely useful ricotta substitute.
Dairy Alternatives & Creamers · Lasagnas · Stuffed Shells · Spreads
What you need
Ingredients
- 1 cup Strained Oat Pulp (from homemade oat milk)
- 1/4 cup Oat Milk
- 2 tbsp Nutritional Yeast
- 1 tbsp Fresh Lemon Juice
- 1 clove Garlic, minced
- Salt to taste
Method
Instructions
- Combine the oat pulp, oat milk, nutritional yeast, lemon juice, and garlic in a food processor.
- Pulse until combined but still slightly textured, not fully smooth.
- Season with salt to taste.
- Use immediately in lasagna or stuffed pasta, or refrigerate for up to 3 days.
- Stir before using if any liquid has separated on top.
From The Arrogant Hippie Culinary Journal: Oat Milk Edition by Aunesty Janssen
The complete recipe is free
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