We have been going through quite a bit of almond milk lately and so I have been looking for recipes to use the pulp. I will sometimes dehydrate it and store it in the fridge for later use but I notice, there it is, still in the back of the fridge and I don’t often find a use for it.
After making pulp today, I made a couple different recipes with the fresh pulp. The pulp was unflavored to start with. If I make cookies, I falvor the milk before blending and straining so they base of pulp already has a yummy flavor perfect for cookies. Since I was making cheese and crackers with this pulp, I wanted no flavor to start with. I blended my almonds and water, strained the pulp out and then added the milk back into the blender to add my honey, sea salt and vanilla just the way we like it.
Both of the recipes come from Sergi and Valya’s Eating Without Heating book.
Valya’s Spicy Almond Cheese:
Mix the following in a bowl
2 c. almond milk pulp
1/2 c. olive oil
1/4 c. lemon juice
1/2. tsp salt
1/2 bunch fresh or dried dill
1/2 c. diced onion
1/2 c. diced red pepper
This was a last minute endeavour so I had no fresh dill on hand. I also had no red pepper and didn’t feel like chopping onion. So, I used dried dill, dried onion, threw in some garlic powder, oregano and basil and mixed it up. It is yummy. I would like the addition of some diced red pepper or other veggies cut in would be tasty.
It would make a lovely addition to a raw sandwich or to add to top a salad. I also set some aside for a raw pizza in the making. The cheese with the red pepper and diced tomato can accompany crackers or make a nice pate. The way I made it makes a nice spread or to layer with other dips or as a cheese for a raw dish with tomato sauce.
It was super easy to make requiring no appliances and will last several days in the fridge. Adding some nutritional yeast would change the flavor slightly and make another great cheese topping. This is a versatile recipe and can take on any seasonings you are in the mood for!