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.
Just place it all in your NutriBullet, Vitamix or food processor.
Add enough water to make sure the mixture isn't too dry.
Enjoy! Let me know how you made out.