# Vegan Ricotta

A recipe for vegan ricotta using leftover coconut pulp from making coconut milk.

- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- olive oil
- onion
- residue of coconut milk
- green onions
- salt
- olive oil

## Instructions

1. Add some olive oil to the pan
2. Add chopped onion and cook until lightly browned
3. Add residue from the coconut milk and stir it to combine
4. Remove from heat and place in a bowl
5. Add green onion, salt, and olive oil
6. Combine well
7. Store in the refrigerator until use, can be spread on a toast or bread

## Equipment

- pan
- spatula

## Tips

- It is good to consume fiber and not discard it, because it can be used in many things
- When the vegetable milk is made, keep the fiber in the refrigerator for up to three days
- If it cannot be used within three days, freeze the fiber

## Source

- Original video: https://youtu.be/L3YHKz3vQRI?si=Sp1QS_2fFCrYkMyI
- Recipe page: https://www.cliprecipe.com/recipe/b4b80e29-13c9-42f1-8ebb-c32343177db7
- Extracted: 2025-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt