I'm thrilled to say that this recipe for Vegan Almond Pulp Crackers is sponsored by Almond Cow who I love for their awesome plant-based milk making machine!! Seriously, so cool. See more about it below, or hop over to their site and use discount code: SAMTURNBULL for $15 off!
Now that I'm using my shiny cool Almond Cow all the time and making homemade almond milk, I end up with lots of leftover almond pulp.
It seems like such a waste to throw it away, so I started looking for ideas of how I could use up this leftover almond pulp. Almond Cow has a ton of leftover pulp recipes on their site here, including granola, cookies, vegan cheese, hummus, and energy balls (to name a few).
I was craving something savoury and snacky, so I started playing around with the pulp and I ended up making the most addictively delicious, crispy, leftover vegan almond pulp crackers.
They may look like ordinary crackers, but they are so scrumptious that I'm now looking for ways to use up more almond milk, just so I have an excuse to make more of these delicious crackers!
These cheesy, garlicky crackers are fantastic just on their own, but you can also dip them into hummus or spread them with vegan cheese. Yum! Not only are they scrumptious, but they are entirely gluten-free with an oil-free option too. A win for everybody!
Instructions:
How To Make Vegan Almond Pulp Crackers:
Start by making homemade almond milk. Soak almond for about 4 hours or overnight.
I tried the boiling nut hack that I use when softening nuts for a cheese or dip recipes, and while it worked, I preferred the slow soak method for making almond milk. The flavour of the milk was a bit better, and the boiled almonds also tended to make the milk a little brown in colour. Not cute.
Use one cup of the softened almonds to make homemade almond milk. If you want to add any additional flavourings or sweeteners, stir them in after the pulp is removed, so that the crackers don't take on those flavours.
If you are new to Almond Cow then let me introduce you. Isn't it pretty!? This super simple machine makes almond milk (or any kind of plant-based milk), in a flash, no straining needed. Just add water and almonds, press the little Almond Cow button and...
Foamy, rich, glorious almond milk appears. Not only does this machine take the hassle out of making nut milk, but it's so easy to clean as well, which I love.
Then you have the leftover almond pulp in this little container. Just like that! I didn't want to bother with drying the pulp out first, (too much hassle) so once you have your wet pulp, you can make crackers right away.
In a medium bowl, add all of the ingredients and mix well.
For extra-strong flavoured crackers, you can optionally add an extra tablespoon of nutritional yeast and an extra ¼ teaspoon of garlic powder.
Scoop the cracker mixture onto a sheet of parchment paper, and place another sheet of parchment paper on top so that the cracker mixture is sandwiched in between. Use a rolling pin to gently roll the dough out to about ⅛" thick. The dough will be very soft.
Remove the top sheet of parchment and use a pizza cutter or knife to cut the dough into a grid of crackers. Use a fork to poke each cracker.
Pick up the parchment with the rolled dough on it and place on a baking tray. Bake for 25 - 30 minutes until the edges start to brown. Remove from the oven and separate the crackers. You may need to cut them again and use a spatula to release them from the parchment. Remove any browned pieces and set aside. Return the tray with the now spread out crackers to the oven and bake for an additional 5 - 15 minutes until lightly golden and crispy. It will take more or less time depending on how wet your pulp was when you began. Let crackers cool and enjoy as you please!
Vegan Almond Pulp Crackers
Recipe adapted from Detoxinista's Easy Almond Pulp Crackers.
Ingredients
- 1 cup wet almond pulp, (the amount leftover from making almond milk with 1 cup of almonds)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground chia or ground flax seeds
- 1 tablespoon olive oil, *omit for oil free
- ½ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350F (180C).
- In a medium bowl, add all of the ingredients and mix well.
- Scoop the cracker mixture onto a sheet of parchment paper, and place another sheet of parchment paper on top, so the cracker mixture is sandwiched in between. Use a rolling pin to gently roll the dough out to about ⅛" thick. The dough will be very soft. Remove the top sheet of parchment and use a pizza cutter or knife to cut the dough into a grid of crackers. Use a fork to poke each cracker.
- Pick up the parchment with the rolled dough on it and place on a baking tray. Bake for 25 - 30 minutes until the edges start to brown. Remove from the oven and separate the crackers. You may need to cut them again and use a spatula to release them from the parchment. Remove any browned pieces and set aside. Return the tray with the now spread out crackers to the oven and bake for an additional 5 - 15 minutes until lightly golden and crispy. It will take more or less time depending on how wet your pulp was when you began. Let crackers cool and enjoy as you please!
Notes
Nutrition
Bon appetegan!
Sam.
Pamela says
Love the recipe, Thais for sharing. I wonder what is the proper way to storage the crackers and how long will they last? I prepare almond milk on the almond cow every 2 days so I have lots of pulp
Rita S says
For anyone on a raw diet, these can also be cooked in a food dehydrator and taste great!
Sam Turnbull says
Oh great tip!
Rya says
Well mine completely fell apart. Gonna try adding some flour next time.
Cecile says
Thanks! Do you know the protein content per serving? Did I miss how many crackers per serving? I know it’s an approximation.
As for the Almond milk “machine,” mine is a mesh bag at less than $5 ;-). Only two of us and we don’t use the milk enough to justify an expensive machine. Thanks for the tip on their recipes, however.