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Almond Pulp

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almond-pulp1Almond pulp is the by-product from making nut milk.  It is a wonderful ingredient for making raw crackers, cookies, breads, tart crusts, and so on.  Never throw this stuff away!  If you make small amounts of the almond milk, place the pulp in a freezer-safe ziplock bag and pop it in the freezer until you acquire enough to make a recipe.

To get almond pulp, you must first make almond milk.  Here is a recipe on how to make Homogenized Almond milk or another post I did on Nut Milk.  If you have a trouble with hand strength or make large amounts of nut milk, here is a great alternative that I came up with.

There are a few things to keep in mind about using almond pulp.

  • 1 cup of almonds equals 1/2 cup of packed moist almond pulp.  Roughly.
  • Every batch of pulp will differ in moisture.  The amount of moisture left in the pulp depends on how much you are able squeeze the milk from the nut bag.   Therefore, you may need to adjust the liquids being used in pulp recipes.  If it is really dry feeling, more moisture may need to be added.  Or if the pulp is really wet, less moisture would probably be necessary.
  • Remember that whatever ingredients you put in the almond milk will give the pulp a different flavor.  So for example, if you add a sweetener to your milk before squeezing, the pulp will have a sweet taste to it… unless you add any further ingredients after you strain the nut pulp out.
  • Almond pulp can be frozen.   To thaw, just place on the kitchen counter or in the fridge till softened.  You can also place the bag in a bowl of water to speed up the process, just make sure you have a sealed bag.
  • Almond pulp can be dehydrated.  Spread it out on a teflex sheet that comes with the dehydrator and dry at 115 degrees (F) for 4-8 hours or until completely dry.   It can then be ground into a flour by using a food processor, a spice or coffee grinder.
  • To make a white almond pulp, remove the skins after soaking and before blending into milk.   For simple instructions, read here.
  • There is no accurate way of knowing the nutritional data on almond pulp.
  • Almond pulp has gone bad if it smells sour.
  • Looking for recipes that use almond pulp?  On the left side of your screen, up top… type in the search box “almond pulp”… and be ready for tons of recipes!

Last Spring, I was making a lot of almond milk for my girlfriends family.  She bought the almonds, I made the milk for them and I got to keep the pulp.  I was in fluffy, almond pulp, heaven.  When we closed down our house in Tucson, I had a freezer full of almond pulp.  There was no way on God’s green earth that I was going to leave it behind.  I bought a cooler and packed up 62 lbs of almond pulp!  This is one serious raw girl. hehe

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20 thoughts on “Almond Pulp

  1. Teresa says:

    Thanks for the description of making and storing the almond pulp.

  2. Nicole says:

    Where on earth did you get that milk jug? It is adorable!

    • amie-sue says:

      What jug Nicole, I don’t have one on this page. :)

      • Nicole says:

        I’m sorry, I’m on the wrong page. I meant the one you’ve got your almond milk in with the red writing. Thanks!

        • amie-sue says:

          oh hehe gotcha… I got it at an antique show… I love antique and thrift store shopping… ooh and garage sales! hehe I find all my dish-ware through all those avenues. Have a great day, amie sue

  3. Mary says:

    I keep meaning to ask you if I can make almond pulp using dehydrated almonds. Like you, when I bring a big bag of almonds home, I soak and dehydrate all of them. So that’s all I have. Thank you for all you do. You are a huge inspiration!

    • amie-sue says:

      Good evening Mary,

      Sure thing. When I make nut milk, I might use almonds that I had already soaked and dehydrated or I soak some that I haven’t gone through that process with. Either way will be fine. Have a great nights sleep… amie sue

      • Mary says:

        Thanks Amie Sue. So do you re-soak for a little while or just mix with the water and go for it?

        • amie-sue says:

          I don’t find it necessary Mary… unless a person doesn’t have a good blender, then resoaking will help to soften them for blending. :) Have a great evening, amie sue

  4. Doris says:

    If one wants to save the pulp after making you ‘homogenized’ milk recipe, but doesn’t want the extra ingredients (dates, vanilla, etc) in the pulp, can one just make plain milk & then put back into the vitamix & add the other ingredients as well as the lecithin & homogenize after pulp removal? Will it become homogenized if one does this type of double processing & then strain the finished milk thru a fine mesh strainer to remove any date frags? Thanks for your informative site & help.

  5. Mona says:

    Hi Amie! I really like your site. Thank you so much and God bless you! I have a question: How long can you keep the almond pulp in the freezer? I have mine for about 3 months. Do you think it’ s still good? I don’ t want to catch any diseases.

    • amie-sue says:

      Thank you Mona. :) I am blessed indeed!

      I think your almond pulp is fine, you won’t catch and diseases… worse that could happen is that it gains ice crystals and it starts to lose flavor (not that it is strong in taste but it can take on that freezer taste). Just make sure that it is well sealed and start using it. :) Have a blessed evening, amie sue

  6. April says:

    Hi Amie

    The recipes I’ve tried using my homemade almond flour (when the recipe asks for almond meal) have so far turned out bad. I don’t know what I’m doing wrong. I don’t get rid of the skins. Does this matter? I always make sure the pulp is completely dry before whizzing it up. And yet the chocolate cupcake recipe i tried was dry and stodgy. Do I need to make almond meal from just blanched almonds instead of the pulp from almond milk?

    • amie-sue says:

      Good morning April,

      The ones that have turned out bad, are they from my recipes? Can you please give me some links to the recipes that you are making so I can understand fully what is going on? Almond pulp, almond flour and almond meal can be three different forms of almonds… depends on how the recipe creator refers to it. In my recipes almond pulp is the by-product from making almond milk. With that pulp I leave the skins on the almonds unless I need a white dough batter. The only other reason for removing the skins is for digestive reasons, not texture reasons in recipes. Anyway, it’s hard to really answer this recipe unless I know what recipe(s) you are referring to. I look forward to hearing from you. amie sue

      • April says:

        Hi Amie. Thanks for your reply. One recent recipe I tried was Teresa Cutter’s chocolate cupcakes found here: https://www.thehealthychef.com/2012/02/flourless-chocolate-cupcakes/
        It asks for almond meal. I used my leftover pulp from making almond milk, dried it in the oven until thoroughly dry, then whizzed it in my thermomix for one minute. I haven’t tried your recipes yet. I’m about to give up and buy almond meal but I don’t want to waste my pulp! Cheers, April.

        • amie-sue says:

          Hello April,

          Being able to see the recipe that you are making is a game changer. I didn’t realize that you were creating a baked recipe that included eggs, etc. I can’t really advise you there. I would contact that recipe developer and ask the questions that you have. Ask here what she means about almond meal. Most people refer to it as this: http://www.amazon.com/Trader-Joes-Just-Almond-Meal/dp/B0082GV1Z2. Or it can be made just by placing almonds in the food processor and blitzing them to a small crumble.

          Your using a totally different texture. When you dehydrate and grind down almond PULP, it is more of a fine powder. Again, different texture. Plus, the fat ratio is totally different and when it comes to a baked item, that can make a difference.

          So if you are really wanting to make her recipe and have great success contact her with specific questions. I wouldn’t waste your pulp either… it’s not readily available as almond meal. :) Pulp is precious.

          Have a great day, amie sue

  7. angela hill says:

    Amy,thanks so much for all your help, and inspiration. I love making all of your creations. Recently, my sister wanted me to meet with her at a local farmers market. One of the raw/vegan vendors there offered a “taco” with jackfriut. All was right with the world when I sampled the little street morsel. What is your opinion on jackfriut? I did a little research, and I must say, it’s quite an interesting fruit. A little on the expensive side if purchased as a whole. Amazon offers a canned, and dried version. If you don’t mind ,when given a moment, could you share your thoughts? Blessings, angie.

    • amie-sue says:

      Good morning Angela,

      So nice to hear from you. I just love visiting local Farmers Markets. We always try to while we are traveling as well. I haven’t tried jackfruit before so I don’t have much to comment on it. They don’t sell it where I live. I think I tried it canned many many years ago but didn’t care for it, but that’s not a fair assessment. Is there something nutrition wise or taste wise that you are questioning in particular? Have a wonderful weekend, amie sue

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