These crunchy garlicky croutons infused with the herby flavor of rosemary will bring you just as much joy as the real deal! They are a great way to make good use of leftover almond pulp from making almond milk. They addictive and deliciously crisp.

Raw Garlic Rosemary Croutons [Vegan, Grain-Free]



90 croutons



  • 2 cups almond pulp (leftover from making 6 cups of almond milk)
  • 1/4 cup flax meal
  • 1 clove of garlic, grated
  • 1 teaspoon garlic powder
  • 2 tablespoons of garlic-infused olive oil
  • 1 tablespoon and 2 teaspoons of minced rosemary
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • Black pepper, to taste


To Make the Dough:

  1. Make the flax meal by blending flax seeds in the blender.
  2. Add all the ingredients, except the flax meal and 1 teaspoon of rosemary, into a bowl and mix well.
  3. Add the flax meal and knead well with your hands until it becomes a dough.
  4. Lay out some parchment paper and spread out the dough into a 1/2-inch thick square or rectangle.
  5. Cut the dough into 3/4-inch by 3/4-inch bite-sized squares.

If Using a Dehydrator:

  1. Line a dehydrator sheet with a mesh sheet. Lay the croutons down and dry at 115°F for about 18 hours until completely dry and crunchy.
  2. Store in an airtight container and keep refrigerated.

If Using an Oven:

  1. Preheat the oven to 250°F.
  2. Line a baking sheet with parchment paper and lay the croutons down. Bake for about 2 and a half hours.
  3. Let them cool completely.
  4. Store in an airtight container and keep refrigerated.

Nutritional Information

Per Crouton: Calories: 10 | Carbs: g | Fat: 1 g | Protein: 0 g | Sodium: 12 g | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.