By Eric Csoka
So you’ve made a totally awesome nutmilk. Yay! But you feel bad about dumping the strained out almond pulp. If only there was something useful you could do with it? Below, I’ve put together a bunch of ideas, thanks to some creative people across the web!
Ideas for Leftover Almond Pulp:
- Awesome Smoothie Thickener
- Almond Facial Scrub
- Raw Bread
- Raw Almond & Zucchini Hummus
- Crunchy Almond Oat Cereal
- Smoked Paprika Almond Pulp Crackers
1. Awesome Smoothie Thickener
Rescue that nut pulp and add it to your smoothie recipes!
- Nutrition & fiber
- Another element of flavor
2. Almond Facial Scrub
- 2 tablespoons of almond pulp
- 1 teaspoon of honey
- 1 teaspoon of poppy seeds
- lemon juice
Skin care benefit
According to Sue Dolan, M.Ed., author of Naturally Skinsational: Rejuvenating Skin Care Recipes, lemons are a natural source of alpha hydroxy acids (AHAs) and antioxidants. Dolan says, “A natural form of AHA such as lemon is found in many natural skin care recipes for not only the cleansing attributes but for toning and exfoliating the skin.”
3. Raw Almond, Flax, and Veggie Bread (Vegan, Raw, Gluten Free, Soy Free)
Makes 9 Large Slices
- 1 cup almond pulp
- 1 1/2 cups veggie pulp
- 1/4 cup flax meal
- 1/4 cup nutritional yeast
- 2 tbsp Bragg’s Liquid Aminos (or 1 tbsp tamari or nama shoyu)
- 2 tbsp chia seeds
Blend all ingredients in a food processor. Spread on a Teflex lined dehydrator sheet and score into 9 pieces of bread. Dehydrate at 115 for 6 or more hours, flipping once toward the end of the dehydration time.
4. Zucchini and Almond (Pulp) Hummus (raw, vegan, gluten free, soy free)
Makes 2 heaping cups
1 large zucchini, chopped
1 1/2 – 2 cups almond pulp (use up what you have)
1-2 tbsp lemon juice (to taste)
1 small clove garlic
1 tsp cumin powder
1/4 tsp sea salt
Blend all ingredients together in a high speed blender till silky smooth. Serve as a dip, spread, or sauce.
5. Crunchy Almond Oat Cereal
- 1 cup packed almond pulp
- 3/4 cup dried shredded coconut
- 2/3 cup oat flour
- 1/3 – 1/2 cup maple syrup
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon Himalayan salt
Mix all ingredients together.
Spread out on teflex sheets and dehydrate at 145F for 2 hours.
Turn the temperature down to 115F and continue to dry for 8-10 hours (or until dry and crunchy), flipping onto the mesh screen halfway through.
Note from Charissa: If you don’t have a dehydrator, feel free to use your oven with low heat. I know of lots of people who can’t afford a dehydrator yet, and they use this method and it works just fine!
6. Smoked Paprika Almond Pulp Crackers
“Although this recipe was designed to be baked at 300 degrees F, I believe it can be adapted for a dehydrator.” – Eric
- 1 cup almond pulp, loosely packed from 1 batch of homemade almond milk
- 6 tablespoons tahini
- 1/3 cup unsweetened applesauce
- 1/4 cup ground flax meal
- 2 tablespoons nutritional yeast
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder granules