Almond Pulp Repurpose: 3 ways to use leftover almond pulp

For the last few years I've been making my own almond milk or cashew milk, but have recently the last few months have taken it up a notch and have been making it consistently every single week, sometimes twice a week. Before, I would go through phases of making it and then and buy it from the store out of convenience. (side note; you aren't lazy if you buy it from the store, simply encouraging you to make it on your own AND it bothers my stomach ALOT) 

Over time I realized that the gums and the added necessary ingredients in the nut milks were contributing to many of the stomach problems that I have. I soon realized that everything just tasted WAY better using homemade nut milks; the milk was thicker, creamier, smoother and didn't taste watered down. Also, the idea of making it might seem daunting or intimidating but it's quite simple considering all you need to do is soak the nuts over night, rinse them, add them to your blender with fresh clean water & anything else you want to flavor it, then blend away. The nice thing about cashew milk, is you do not have to strain it, but with almond milk you need to. 

Making almond milk a few times a week left me with bags of almond pulp left over and I didn't want to throw any of it away. I decided to test out a few recipes using the leftover pulp and I have been making them each time; you can almost get two recipes out of the almond pulp each time! Almond pulp should last about 5 days in the fridge, so you should make your recipes sooner rather than later so you can enjoy them for the full 5 days! Or freeze! 

Ps. I have a recipe for cashew milk, along with different flavors, here!

So, here are three recipes you can make using leftover almond pulp:
1. Almond Pulp Lemon Hummus (made with no chickpeas!)
2. Almond pulp almond joy bites
3. Almond flour "cheesy crackers" aka "cheez its"

Note: I didn't dry the almond pulp before using it. I stored it in the fridge overnight in a container before using it for these recipes. You can dry it in the oven on a low temperature & turn it into flour, but I haven't tested it that way for these recipes. 

First up: Lemon Hummus! 

After browsing the internet for ways to use the leftover pulp I saw a few things in which others had used the almond pulp to make a raw hummus, a few had added chickpeas and other ingredients that tend to bother my stomach (garlic, onions etc) so I decided to do a rendition of a light lemony raw hummus! It has the texture and the look of hummus, and I think tastes just like it since I decided to add tahini into the mix. It takes about 10 minutes to make and makes the perfect spread for crackers, veggies, sandwiches, or on top of a salad. It will last up to 5 days in the fridge. 

Ingredients: 
1 cup leftover almond pulp
1/3 cup tahini
juice of 1 lemon
few dashes of sea salt
few dashes of pepper
1 tbsp nutritional yeast
4 tbsp. olive oil + 1 tbsp olive oil for the top drizzle
1/3 cup water

Add all of the ingredients to your food processor and blend. Taste test and add in extras or more of any above ingredient. The consistency should be similar to hummus, if its too wet, add more almond pulp and if it is too dry, either add more liquid (tahini, water, olive oil). Store in fridge in an air tight container for up to 5 days. 

Almond pulp; almond joy energy bites! 

Each week I make of energy bites and pray that they last me the entire week, but honestly I go through them in a few days. I used the leftover almond pulp as the base with shredded coconut, making these bites taste like almond joys! Filled with protein and fiber, these bites are perfect for on the go, before/after workouts, or even after dinner because they were straight up fudge when I took a bite of them. 

Ingredients:

1 cup leftover almond pulp
1 cup shredded unsweetened coconut flakes
3 tbsp coconut oil
1/3 almond butter or coconut butter* coconut butter will give it more the coconut taste you need
3 tbsp. hemp seeds
2 tbsp. ground flaxseed
3 heaping tbsp. cacao powder
dash cinnamon
1 tbsp. vanilla
3 tbsp. chocolate chips or cacao nibs
Sweetener if needed (4-5 dates, 2 tbsp. maple syrup)

Roll in: shredded coconut, cacao powder, or drizzle melted chocolate on top. 

Add all the ingredients to your food processor and blend. The consistency of these bites were more fudge like than the other bites that are on my blog. I think this is because of the almond pulp vs using crushed almonds. I didn't add sweetener to mine, but I would suggest adding if you like things on the sweeter side. I would probably use dates or maple syrup. The dates will change the texture to more chewy and if you are using a liquid sweetener you may need more dry ingredients. Mix all the ingredients together, and taste test as you go along according to your preference. 

Lastly! "Cheesy" almond flour crackers "Cheez-its"

These crackers are so simple to make and seriously addicting. I make them each week and finish them that same day. They are just the right amount of cheese flavor, hint of sea salt, and super crunchy. The inspiration came from when Katie over at @twist_of_lemons when she made turmeric ones and Brittany from @eatingbirdfood had made plain ones as well! 

Ingredients:
Makes about 15-20 crackers depending on how thin/thick your dough is
Prep time: 5 minutes
cook time: less than 30 minutes


1 cup leftover almond pulp
few dashes of sea salt
1-2 tbsp nutritional yeast
3 tbsp. water 

Directions:
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Mix together the above ingredients to form the dough into a ball. 

3. Flatten on parchment paper with hands. If the dough is sticky, lightly spread coconut oil on the parchment paper and a little on your hands to make it easier. 

4. Spread the almond flour cracker dough out evenly, the thinner you spread the crispier the cracker. 

5. Cut evenly length and width wise and sprinkle with more sea salt and nutritional yeast.

6. Bake in the oven for 20 minutes. Flip bake for another 5-8 minutes. 

Notes: 

If you have a thin dough on the parchment paper, you might not have to bake them as long. 

I store mine in the fridge for up to a week, but can be left on counter. 

Hope you enjoy!