Homemade milk – What to do with the leftover paste post-sieving? Some soft nuts, such as Cashews, macadamia nuts and pecans provide fine milk. But most other foods like almonds and soy beans can leave some residue.
You can squeeze this out with the strainer that is supplied with the AND SOY blender. With the leftover paste one can easily create spreads, bread, yoghurt, cakes, cereals, muffins or pancakes.
Since this paste contains a lot of moisture, it does spoil very quickly. You should either use it on the same day, freeze it or dry it in the oven. Here are some ideas for reusing this paste:
The leftover paste after using soy beans (usually to make soy milk) is called Okara in China. Okara contains almost as much protein as tofu does. In China, Okara is typically cooked or fried with vegetables or added to a soup. It can be mixed with other dishes to give them more body, fibers and vegetable proteins.
Okara is widely used as an ingredient in minced meat sauces, Okara dumplings and Okara polenta. It can be used as a substitute for eggs (1 egg = 1 Tbsp fresh Okara + 2 Tbsp water) in various cakes that do not require any yeast to rise. Dried and roasted Okara can be used in baked goods like one uses roasted, ground coconut flakes. There are endless possibilities!
Leftovers from grains: Use the paste to make puddings, cakes or to thicken soups. After making the chickpea drink one can use the leftover paste to prepare hummus: smooth and creamy and with the perfect consistency! The nut paste can be used for bread, cakes, muffins or spreads.
Leftover coconut residue can be used as a substitute for flour. Because the flavours are practically contained in the actual drink, the leftovers hardly taste of coconut and are therefore almost neutral. We have collected some recipes and ideas for you!