Soymilk Leftovers Make Vegan Cheese & More! Okara is the Best!

[@melanie.3837]

Thanks Kathy! I made a sweet ricotta with firm tofu, lemon juice and date syrup and used it in a blueberry "blintz." Will definitely try making it with Akara. I like your advice that you can freeze it in ice trays as well and use the pulp as needed.

[@jbmg28]

The very first thing I always do before straining my soymilk is dump it into a big bowl and WASH the soymilk maker. You are so right, the stuff turns into cement if you don't wash it immediately.

[@di_nwflgulf3547]

I love the Cow, I just IP beans 15min...boom Kathy

[@di_nwflgulf3547]

All pulps work

[@robinwilson8435]

Where's the recipe? I've scrolled through the site/blog several times, and can't find it.

[@KathyHesterVeganRecipes]

You can always use the search bar on the blog, but the recipe URL is healthyslowcooking.com/nut-free-vegan-ricotta-okara/ It was in the video description. You just need to click more to see the whole thing. I hope that helps!

[@PatsyFloyd-k6h]

Hello everyone 🎉

[@di_nwflgulf3547]

How was your lion mane ❤ with Cheryl....I swear I'm going to grow them

[@KathyHesterVeganRecipes]

So yummy!

[@di_nwflgulf3547]

I make your pulp ricotta