Let’s be honest, nut pulp ricotta doesn’t sound that appetizing. While the name could use an editors touch, the flavor by far makes up for what the name lacks. It’s so creamy, even your biggest cheese-loving friend or family member will love this.
Plus, it takes less than 5 minutes, 6 ingredients and one bowl to make.
What is nut pulp?
Nut pulp is the byproduct of making plant-based milks. It can be any nut of your choice, most commonly almond, cashew or macadamia. You can dry the pulp out to make a flour, or use it as-is. There are many uses for this ingredient, like making breads, breakfast bowls, raw crackers, cookies, in smoothies … the list is endless!
In an effort to reduce waste in the kitchen, I’ve been making plant-based milks for a while. It’s been fun coming with new ways to use the leftover pulp. Can you believe there ever was a day I would just toss it? Nuts don’t come cheap and I always felt like it was such a waste not only of money and resources, but incredible fiber. There had to be a way to use it and be truly zero-waste.
Thankfully I only tossed it a few times before searching out recipes. I’ve had some misses, but more hits. Vegan ricotta is now at the top of my list.
In this recipe I used a combination of cashew and almond pulp. I tend to make more cashew milk than anything in my home, but every once in a while will mix it up and make a batch of almond milk.
A little ricotta history
Did you know that ricotta cheese actually isn’t technically a cheese? That’s right! It’s typically made of whey, a byproduct from making cheese. Much like nut pulp being a byproduct of nut milks.
It’s a traditional Italian “cheese” used commonly in pasta, lasagna, ravioli and other savory dishes. It’s also very popular in Italian desserts, like cheesecake and ravioli. You can easily replace it with this plant-based recipe for those who don’t east dairy products.
How to store it
Store leftovers in a covered container in the refrigerator for up to 5 days. It can also be stored in freezer safe containers for up to to 2 months.
Ways to use
Dollop it on pizza, make a batch of stuffed shells, add it to lasagna, use it in a savory tart, try homemade cannolis or stuff it into roasted veggies. You could even serve it as a spread with crackers, veggies, fruit or homemade bread. There are endless uses for nut pulp ricotta. With a cheese as light as this it works for breakfast, lunch, and dinner. Even dessert!
Nut Pulp Ricotta
- 1 1/2 cup nut pulp
- 1-2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- juice of 1/2 lemon
- Add all ingredients to a bowl and stir well
- Use in recipe of your choice