Almond Pulp Spread
Wondering what to do with leftover almond pulp after you make almond milk? Aside from awesome Almond Coconut Macaroons, this spread is yummy, and super versatile!
I use it instead of mayo, or as a dip for veggies or crackers.
Almond Pulp spread with cilantro and avocado!
Feel free to explore by adding different ingredients like cilantro, or garbanzo beans and tahini (for a hummus-like spread). Or you substitute the salty/savory ingredients and can add a bit of almond or coconut milk, cinnamon, and sweeten it with flavored stevia drops, a couple of soaked dates or a dash of natural maple syrup.
First things first: how to you store the pulp BEFORE you make the spread?
Since you're likely using 1 cup of almonds to make almond milk, in the end you'll probably have about 1/2 cup of pulp. So, store it in a glass container in the fridge (if you plan to make the dip in 1-2 days.) Otherwise, best to freeze it until you're ready.
Once you have about 1 1/2 - 2 cups, you can then make the spread.
Ready? Feel free to play with this and adjust to taste.
BASIC RECIPE INGREDIENTS
1 1/2 to 2 cups almond pulp
1-2 cloves garlic
1/2 c. olive oil
Juice of one lemon or large lime
2 Tbl. Nutritional Yeast (optional, for a cheesy flavor)
Dash of Braggs Aminos or a Himalayan salt to taste
May need a dash of water if too thick, or to create the perfect consistency for you.
add a 1/2 c. of diced cilantro and 1/2 avocado, or a leaf of kale or spinach, or a stalk of celery.
Add enough water to make sure the mixture isn't too dry.
Enjoy! Let me know how you made out.