Homemade Almond Milk is both delicious and good for you, but what can you do with all that leftover almond pulp once it’s strained? Don’t toss it in the compost or trash! There are lots of delicious things to make with leftover almond pulp.
Why You Should Save Almond Pulp: Nutrition
A big question often asked is about the nutritional value of the pulp that results from processing the almonds. While no official scientific nutritional profile has yet been done, there are quite a few speculative analyses of the caloric and nutritional content of almond pulp that indicate the pulp is still quite healthy and fiber-rich after the milk has been extracted.
How To Store It and What to Make:
One cup of whole almonds will produce around 1/2 cup of almond pulp. If you plan to use the pulp within the week, you can safely store it in a sealed container in the fridge. Any longer than a week and you’ll want to freeze the pulp in a sealed container until needed.
For inspiration, try using your almond pulp in these great ideas:
Dehydrating or lightly baking almond pulp until dry produces a delicious almond flour that can be used in any recipe that calls for the store version. Once dry, you may want to re-process the flour to remove any clumps and produce a finer flour. Store in an airtight jar. Use almond flour in gluten-free vegan muffins or anywhere you want an almond-rich flavor.
Almond Face Scrub
Muffins, Bread, and Crackers
Almond pulp is a perfect binder to hold together veggie burgers! Try this Mushroom Veggie Burger recipe using almond pulp.
To make my hearty, Versatile Almond Spread that you can whip up in minutes, you’ll need: 2 cloves of garlic, 6 tablespoons fresh lemon juice, 1/4 cup sun-dried tomatoes, soaked in water (oil-packed is fine, just adjust oil later on), 1 T dijon mustard, 4 sprigs fresh lemon thyme (regular thyme works too – as do other herbs!), 1 1/2 cups fresh almond pulp, 1/2 cup olive oil, 2 tablespoons nutritional yeast, salt, and pepper to taste. To make the spread: in a food processor, chop garlic with lemon juice and sun-dried tomatoes.
Add mustard and thyme and process until evenly minced. Add in almond pulp and process to combine well. Drizzle in olive oil. Add nutritional yeast and combine well. Pate should be smooth and fluffy. Adjust oil and lemon juice as needed, and add salt and pepper to taste.
This pate gets better as it ages and ferments slightly, so keep in a sealed jar in the refrigerator until needed. Serve with crackers, crudites, or use as a spread anywhere you like.
Don’t throw away that pulp- it’s one of your best allies in the kitchen!
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Additional Photo Source: Libby Baker