Almond Pulp (white, without almond skins)

Add to favorites
Almond 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 have saved enough to make a recipe.
So why would a person want to take an extra step and remove the skins from the almonds? For several reasons. Many people find the skins of almonds hard to digest. Therefore removing them can be easier on the tummy.
Also, by removing the skins, you are left with a gorgeous white almond pulp which is wonderful for recipes were you want to have a white(ish) color to the recipe. For example, quickly take a peek at this recipeā¦. Raw Almond Cardamon Bundt Cakeā¦ see that beautiful white inner cake? Made from white almond pulp.
When designing a recipe where you want a white outcome, keep in mind the colors of all the ingredients.
This type of pulp is perfect for creating a white, fine flour. Just take the pulp and dehydrate it, then grind it to a fine flour. I use this in quite a few of my recipes.
I made this recipe with 4 1/2 cups of almondsā¦ through the process it yielded meā¦ 4 1/2 cups of pulp and 10 cups of almond milk. For the nut milk ratio I used 2:1 (twice as much water as almonds). You can tweak this to your liking by adding less or more water.
Ingredients:
Yields 4 1/4 cups pulp
- 4 1/2 cups raw almonds, soaked & dehydrated / skinned
- 8 cups water
Preparation:
- Before you make the almond milk, keep this in mindā¦ If you like to sweeten your almond milk, be sure to remove the pulp first so you donāt flavor the pulp.
- After soaking the almonds, remove the skins. Read how (here) .
- Once the skins are removed, drain and discard the water. Give the almonds a rinse.
- Place the almonds and water in the blender. Blend for about 60 seconds until the nuts are completely broken down. Depending on the blender size, you may need to do this in two stages.
- Pour the almond milk through a nut bag. Twist and squeeze the milk from the bag.
- Store the nut milk in the fridge for up to 5 days or freeze for about 3 months.
- Store the almond pulp in the fridge for 2-3 days or freeze for about 3 months or longer.
- Flour option: to create a white, fine flour for recipes, spread the pulp on a dehydrator sheet and dry at 115 degrees (F) for 4-8 hours. Basically until it is completely dry. Then grind it down to a nice fine flour.

- Do I need to soak almonds before making milk? Yes, read why (here).
- Click (here) to learn how to remove the skins off of the almonds.
- If you love making my own almond milk but donāt have enough hand strength. Click (here) for a new technique I discovered.
- You would love to make almond milk, but canāt get your family to drink it because it separates. Have no fear. I have a recipe to make āHomogenizedā Almond Milk, it stays creamy and smooth ever after days of sitting in the fridge. Be sure to do this after you have separated the pulp from the milk so it doesnāt taint your pulp.
- Even after reading all of this, you want more info on almond pulp. Click (here) and I will fill your noggin with all sorts of information.
- You donāt have time to make your own milk and dehydrate the pulp. You just need a quick raw almond flour right now. I got your back, click (here).
- Ok, Amie Sueā¦ I have tons of almond pulp but I donāt want to dehydrate it to make flour, what else can I do with it? Glad you asked! On the left side of your screen towards the top, you will see a (search) box. Type in āalmond pulpā and oodles of recipes will pop up for you. Same goes with searching for recipes that use āalmond flourā.
Ā© AmieSue.com
This procedure I have been doing for many yearsā¦.i used to peel each and every one of my almonds..but I usually donāt do that now. Unfortunately, if you have a soaked almond with a peel that pops off easily, these almonds have been pasteurized. yes. itās true. If you have a truly raw almond that has been soaked, you actually have to peel the skin off. Not too hard, but daunting when you have many cups sitting in front of you to peel. Thatās where the family joins in. =) When I used to do this many years ago, all the almonds out there were really raw. Now most all are pasteurized. Just some info i thought might be worth sharing.
I have used a lot of ārawā almonds, from small CA farms to Spain. I try to make sure that all my almonds are rawā¦ so with that, I have had some be tougher than others when it comes to removing the skins. There are so many varieties and each one presents different textures, aromas and taste. I do appreciate you sharing thatā¦ to those that read these comments, just know that you may encounter some almonds tougher than others to peel. You can always flash with boiling water too. Done quick enough it wonāt cook the almond and can help with the skins. Blessings, amie sue
Amie Sue, any harm in not taking the skins off after soaking to make our nut milk?
Hi Suzi,
No harmā¦ some people just digest almonds better without the skins. Otherwise, just proceed as normal. :) This post was all about how to make white almond pulp for desserts. amie sue
Any idea about how to calculate the calories and nutrition information of Almond milk and almond pulp? I canāt figure out how much almonds really goes into the milk versus what goes into the pulp. I get nearly the same amount of pulp as you described. I can weigh it, but since it is soaked with water, I canāt figure out how many grams of almonds it contains (and so figure how many remaining grams of almonds went into the milk).
Hello Lobna,
No, there isnāt a way to calculate it unless you send it off to a company that analyzes the nutrients of foods. amie sue