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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.

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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14 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

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