From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
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
- 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.
Kitchen note
This is the best use for the pulp left over from making homemade barista oat milk, so the two recipes are worth making back to back rather than throwing that pulp away.
Culinary Library
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