I love making my own almond milk from raw soaked almonds and am always looking for a way to use up the leftover almond pulp after extracting the milk. Rather than let it go to waste, I usually add the protein and fiber packed-pulp to muffins and breads.
Today however, it occurred to me that perhaps I could use it to make one of those fancy 'vegan ricotta' recipes you see using cashews. A quick google search affirmed that it is possible, and I was off with my experimenting!
Almond Pulp Ricotta
1 1/2 C almond pulp
2 cloves garlic
1 Tbsp Miso paste
1 Tbsp fresh lemon juice
1 Tbsp nutritional yeast
chopped onions, scallions or shallots
dollop of tahini
Place all ingredients in a food processor and give it all a whirl. Do not over process or it will begin to liquify a bit.
I used mine to layer with strips of eggplant and homemade marinara sauce for a noodle-less eggplant lasagna, pictured step-by-step below.
Layer casserole dish with marinara sauce, thinly sliced eggplant, almond-pulp ricotta, italian herb mixture and a few thinly sliced onions and mushrooms in between until layered to top.
Top off casserole with shallots, mushrooms and a sprinkling of nutritional yeast.
Bake at 350 degrees for 45-50 minutes. Allow to cool a bit and enjoy this easy vegan delight!
If you want to make an eggplant bake but don't have the almond pulp to make the ricotta, here is my modified recipe sans ricotta.