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!
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 1/4 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 1/8″ 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!
Made from leftover almond pulp from making almond milk. So easy to make and super delicious. Gluten-free with an oil-free option.
Recipe adapted from Detoxinista's Easy Almond Pulp Crackers.
- 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
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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 1/8" 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!
*For oil-free you can simply omit the oil. I do like adding the oil as it makes the crackers a little crisper, but they are still good without it.
**For extra-strong flavoured crackers add an extra tablespoon of nutritional yeast and an extra 1/4 teaspoon of garlic powder.
Nutrition
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Bon appetegan!
Sam.
Sam! These crackers are delicious, and I can’t even tell you how much I needed a recipe like this. I really love making almond milk (plain, chocolate, and strawberry), but I had a hard time using the pulp. I was dehydrating it for pie crusts and using it for vegan ricotta, but I wasn’t always up for making pies or having lasagna or stuffed shells. This recipe is so simple and fast! I can always find time to make it. And who doesn’t need snacks on hand? Especially now that I’m making fewer trips to the grocery store because of the pandemic. Thank you for the time you spent developing this recipe, and thank you for sharing it with the world.
Oh my goodness!!! I made a batch yesterday and they were eaten before I packed them up! Making another batch today!
Haha! Love it!
So easy to make, and delicious (as usual with your recipes)!
These crackers go really well with vegan lox, if you ever feel like making it here. 😉
(I used ready made carrot lox from By2048, with capers sprinkled on top, and it was yummy).
These are so amazingly delicious, I can barely manage to stop myself eating them all in one go! They’re a hit with my two-year old as well. Thanks for another awesome recipe.
You’re most welcome, Hope! Thrilled you enjoyed it so much 🙂
Do you think I could use the pulp of lets say… pecans for these crackers?
Absolutly! The flavour and texture may vary slightly but I’m sure any nut would be great. Enjoy! 🙂
This is a great way to use the almond pulp. Very easy to assemble. I didn’t use oil as my pulp was pretty wet to start with (even though I drained it over night). Next time I’ll try your tip of adding extra nutritional yeast and garlic as personally I prefer a heavier flavour if eating them plain. I wonder if the recipe would suit adding a little chopped rosemary? Thank you for the recipe 🙂
A little chopped rosemary would be lovely! The oil helps the crackers stay light and crispy, but you can omit if need be. Glad you enjoyed!
Hey, I was wondering if there’s a way to make this using almond flour? Could I just sub in wet almond flour for the pulp?
Thanks!
Yes, I think that should work just fine. Enjoy!
Hey does this fantastic machine do anything aside from nut milking?
It can make milk from nuts, seeds, oats, rice, soybeans, etc. You can learn more here.
Do you think the recipe will work with almond pulp from using the Vitamix to make almond milk? I don’t want to buy another appliance. I soak the almonds and remove the skins, so the pulp is all white. I’ve been making almond flour with it.
Absolutely! Any method you use to make almond milk will work as long as you have the pulp at the end. No need to remove the almond skins for this recipe. Enjoy!
I make almond milk with peeled almonds. Do you think that pulp would also work for these crackers?
Absolutely! Enjoy!
Thanks
Love the machine and the slogan that goes with it. I always see things like this and think, “Why didn’t I think of that?” Oh well, one day I will be the first to think of a brilliant product. 😉 These crackers are going to go well with your cheeseball!
Haha right!? So smart. Yes, these would be divine with my cheeseball!
I got the very first shipment of an almond cow when they were still finalizing the product. I’ve had mine for at least two years now but I’ve always thrown away the pulp!! Didn’t realize you could use it up in cooking. Thank you!!
Oh no! Don’t throw it away, so many good uses. 🙂
When you use this machine to make the nut milk does the milk still separate? I make my own milk now but this seems like a great idea. The only thing I don’t enjoy is how homemade milk separates. Even when you shake it.
It naturally separates and settles, as there are no added emulsifiers or stabilizers. I just shake it before using, or you could try the trick of heating the homemade almond milk to just under a boil which will thicken it and should help it stay together. Enjoy!
I use a Vitamix to make almond milk and after it’s strained, I return it to the blender and add a teaspoon of sunflower lecithin (for 4 cups of water) to help emulsify it. Seems to work well! During this step, you can also add a couple of dates to sweeten the milk or, to make chocolate almond milk, 4 to 6 dates and a quarter cup of unsweetened cocoa.
I’m trying to find where to buy this machine that I absolutely must have! Where is the best site to buy?
Haha, hi Michelle, you can buy it here on almondcow.co and don’t forget to use code SAMTURNBULL at checkout for $15 off. 🙂 Enjoy!