9 Uses for Almond Pulp + Almond Pulp Recipes
If you’ve ever made your own almond milk, or any nut or seed milk (you can find an amazing nut milk tutorial here if you haven’t), you’ll know the process leaves you with a small pile of almond pulp. Please don’t throw it away! There are a number of uses for almond pulp that are absolutely delicious, will add an extra fibre boost to your food and will help you cut down on food waste.
Here’s what we like to do: stockpile the almond pulp in a jar in the freezer and then when we have enough, we defrost it to incorporate into a healthy, gluten-free and dairy-free recipes. We love making almond milk, so we often have almond pulp on hand, but you can save the pulp from any nut or seed milk you like to create.
These are just some of our favourite uses for almond pulp and almond pulp recipes – give them a try!
1. Gluten-Free Bread Crumbs
Spread your nut milk pulp onto a parchment-lined baking sheet and dry it at your oven’s lowest temperature, or use a food dehydrator to make it raw. Once your pulp is dry, crumble it up and store in the fridge to use in recipes that call for bread crumbs as a topping or breading. This is one of our favourite uses for almond pulp!
2. Almond Pulp Crackers
Everyone loves a good cracker! Blend olive oil, sea salt and herbs into your leftover almond pulp, roll it out and bake in the oven. Perfect for pairing with your favourite dip or soup.
Recipe to Try: Easy Almond Pulp Crackers from Detoxinista
3. Almond Pulp Baked Goods
Cookies, muffins, quick breads, brownies, granola bars, pie crusts – whatever your fave, you can find a recipe that integrates almond pulp. Since nut milk pulp is rich in fibre, you may need to add some extra liquid into the mix – so be prepared with at least an additional 1/4 cup of liquid.
Recipe to Try: Almond Pulp Macaroons by Elana’s Pantry
4. Homemade Almond Flour
Almond flour can be incredibly expensive, so why not blend your own from leftover almond pulp. Dry out your almond pulp using the instructions above for gluten-free breadcrumbs, and then pulverize it in a blender or spice grinder until superfine. This is great for Paleo-style recipes.
5. Almond Pulp Hummus
Love beans and legumes, but despise the gassiness that ensues? Blend up a bean-free hummus using almond pulp or nut milk pulp instead. With the addition of hummus flavours like tahini, garlic, olive oil and lemon, you’ll get your hummus fix without the side effects.
Recipe to Try: Raw Almond Pulp Hummus by Homespun Capers
6. Smoothies
Smoothies are a wonderful hodgepodge situation that you can stuff with a wide variety of nutritious ingredients that you wouldn’t necessarily eat all on their own. Almond pulp adds texture, thickness and fibre to your favourite smoothie recipe. Start off by adding 1-2 tbsp into the blender and then work up to 1/4 cup or more!
7. Homemade Dairy-Free Chocolate
Try adding your extra almond pulp to homemade dairy-free chocolate, like in raw fudge or pudding recipes or in the filling for almond butter cups. You won’t regret it.
Recipe to Try: Chocolate Mousse Cups by Sheena Scott (*CNE Program Coach)
8. Almond Pulp Vegan Cheese
Almond pulp has a ricotta cheese-like texture, so it’s the perfect stand-in for vegan cheese recipes. You can mix your favourite herbs and spices into almond pulp and then chill it, or shape it into logs or balls and then roll it in a herb crust. Either way, you’ll end up with an amazingly more-ish snack.
Recipe to Try: Almond Milk Pulp Cheese by Quite Good Food
9. Almond Pulp Energy Bites
Energy bites are little nuggets of nuts, seeds, dried fruit, coconut, or spices, which means that your leftover almond pulp will fit right in with the crowd. Fold your almond pulp into the mix the next time you make no-bake balls, squares or bites!
Recipe to Try: Almond Pulp Energy Bites by Bojon Gourmet
What have we missed? What are your favourite uses for almond pulp?
Hi, I have about a mason jar’s worth of almond pulp in my freezer. How long show I allow for it to defrost before I bake it into meal? Thanks!
It depends on how large your mason jar is. We’d recommend defrosting it completely before baking. This will probably take a few hours, depending on how tightly packed the pulp is in the jar.
I have been saving almond pulp in the freezer for up to 3 months without noticing change. I think it would stand longer. It’s just that I use a lot in my bread, cakes and muffins And we have 11 grand-children so I do a lot of cooking🤗
I have a bread recipe that calls for oatmeal. I use the almond pulp instead and it is delicious. It is a honey wheat recipe.
These recipes are amaaaaazing! Thank you so much. I make almond milk alot and these recipes all sound delicious!
I love using the leftover pulp from making almond and cashew milk. I always mix a couple of heaping tablespoons of cacao powder, a few tablespoons of melted coconut oil, Stevia for sweetness and then just a tablespoon or so of either maple syrup or agave syrup (it cuts that bitter aftertaste of the Stevia).
Thanks the pulp is what I need to reuse so I was happy as can be to discover new ways to do this. No more wasting the pulp or wondering what should I do.
LOVE LOVE LOVE! So made the cheese. I added some olive oil… about 2 T. Added parsley and extra garlic powder, pepper and paprika, (I’m Cuban). Used coles mustard and mixed IG up again in blender. Made a salad …added olives grapes tuna and fresh basil. Thank you again for the outstanding cheeses recipe !
OH MY GOODNESS!!! I made the hummus and the crackers. SO GOOD!!! Thank you for sharing these awesome recipes!!
Thank you, very interesting your article, using pulp in so many ways.
I just found out I’m allergic to coconut and soy, so I’m still learning how to make things without both & searching for new recipes. So many vegan recipes call for coconut oil. When you can’t have it, is there a suitable substitute oil for recipes? I’ve been told to completely remove both from my diet and to be extremely careful with palm oil, as it’s a close cousin to coconut oil.
Hi Julie! Substituting for coconut oil is very doable – but it does depend on the recipe and what function the coconut oil has in it (whether for flavour and/or consistency).
For example, some recipes depend on coconut oil because it’s solid at room temperature or cold temperatures. This helps to firm up certain recipes for consistency, like vegan cheese or chocolate mousse. So it would be trickier to use another oil in those types of recipes.
For instances where coconut oil is used as a heat-stable cooking oil, for example a soup, stew, stir-fry or roasted vegetables, you could swap in another oil like avocado oil (or another oil depending on the overall flavour of the recipe).
For more information about fats and oils (and what to use for what purpose), you might find this post helpful: https://www.culinarynutrition.com/choosing-healthy-cooking-oils/
Thank you so much!! That is very helpful!