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How to Make Almond Meal from Almond Pulp

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Bowls of raw almonds, soaked almonds, and almond pulp for our tutorial on How to Make Almond Meal from Almond Pulp

Are you into homemade almond milk, but don’t know what to do with the leftover pulp? Us too!

But don’t worry — we’ve got good news! Luckily, there are so many things you can do with the leftover pulp. Today, we’re going to show you some of our favorites: How to make almond meal from leftover almond pulp. It’s perfect for baked goods and beyond!

Parchment-lined baking sheet filled with dried almond pulp for making homemade almond meal from almond pulp

How to Make Almond Meal From Almond Pulp

The first step in making almond meal from almond pulp is to make almond milk. Our Homemade Almond Milk is simple to make and yields a rich, creamy beverage that actually contains a substantial amount of almonds, unlike most store-bought products.

What’s leftover from the process of making almond milk is almond pulp.

The almond pulp is then dried in the oven at a low temperature, left on the counter to cool overnight, and finally, processed into almond meal using a food processor or high-speed blender.

Blender filled with Almond Meal made from Leftover Almond Pulp from making nut milk

How to Use Almond Meal from Leftover Pulp in Recipes

Compared to almond meal ground from whole raw almonds (pictured right in the photo below), almond meal made from leftover pulp (pictured left in the photo below) has a darker color, feels drier, and is slightly lighter in weight.

We have found that when using almond meal made from leftover pulp in recipes that call for traditional almond meal, it is sometimes helpful to compensate with additional water, oil, or fat. That’s because some of the fat from the almonds is lost in the process of making the almond milk.

Almond meal can be used in a variety of recipes — crackers, cookies, muffins, quick breads, and more. If you’re looking for inspiration, give one of these recipes a try!

Bowls of almond meal, one made from almond pulp leftover from making nut milk

How to Use Raw Almond Pulp in Recipes

For those of you wanting to use your raw almond pulp right away, we’ve got something for you, too!

Instead of drying and blending your almond pulp into almond meal, you can use the raw almond pulp in a few ways. Note: We DO NOT recommend using it in baked goods in place of almond meal as it will likely be too heavy, clumpy, and wet.

But for granola or energy bite recipes, raw almond pulp is perfect! In granola recipes, we recommend stirring it into the batter in place of some of the oats or nuts/seeds.

For inspiration, consider replacing some of the oats or nuts/seeds in one of these recipes with raw almond pulp:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowls of almonds and almond meal made from pulp and raw almonds

How to Make Almond Meal from Almond Pulp

A helpful tutorial on how to make almond meal from almond pulp. The perfect no-waste guide with tips for using both the almond meal and raw almond pulp in recipes.
Author Minimalist Baker
Print
Two bowls of almond meal with one made from leftover almond pulp
4.86 from 7 votes
Prep Time 2 hours 30 minutes
Cook Time 2 hours
Total Time 4 hours 30 minutes
Servings 2 (1/3-cup servings)
Course Helpful How-to
Cuisine Baking, Gluten-Free, Grain-Free
Freezer Friendly 3 months
Does it keep? 1 Month

Ingredients

US Customary – Metric
  • 1 cup raw almonds (organic when possible)
  • 1/2 tsp salt
  • 4 cups water

Instructions

TO MAKE ALMOND MILK

  • Soak almonds in very hot water with salt for 1 hour, or in cool water overnight. Then rinse and drain thoroughly.
  • Add rinsed, drained almonds and 4 cups water to a high-speed blender and blend on high for 1 minute. Drape a nut milk bag over a mixing bowl and carefully pour the almond milk into the nut milk bag. Squeeze out the milk, making sure to squeeze thoroughly to leave pulp as dry as possible.

FOR ALMOND PULP

  • At this point you have wet, raw almond pulp that can be used in things like energy bites and granolas (see list of ideas above). It can be stored in the refrigerator up to 1 week, or frozen for up to 1 month, often longer.

TO MAKE ALMOND MEAL

  • Heat oven to 200 degrees F (93 C). Spread pulp evenly onto a parchment-lined baking sheet (small clumps are okay).
  • Bake for 1 hour 45 minutes – 2 hours. Stir every 30 minutes for the first 1 ½ hours, then at 15-minute intervals until pulp is as dry as possible, but not toasted (see photo).
  • Let the dried meal cool completely (we let ours cool overnight) before adding to a high-speed blender or food processor. Blend on high until a fine, powdery flour is achieved — about 15 seconds (it’s fast!).
  • Be careful not to overblend or the almond meal will get clumpy. Check your blender for bits of almonds and continue blending, occasionally removing your blender from the base and shaking to ensure all almonds are well blended.
  • Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. One cup almonds used in making almond milk should yield roughly 2/3 cup raw almond pulp OR 2/3 cup dried almond meal.

Video

Notes

*Prep time does not include cooling almond meal overnight.
*Nutrition information is a rough estimate calculated with slightly less calories, fat, protein, and carbohydrates since some are lost in the process of turning the almonds into almond milk.

Nutrition (1 of 2 servings)

Serving: 1 one-third-cup serving Calories: 304 Carbohydrates: 11.3 g Protein: 11.1 g Fat: 26.2 g Saturated Fat: 2 g Sodium: 585 mg Potassium: 385 mg Fiber: 7 g Sugar: 2.3 g

Reader Interactions

Comments

All commentsI made thisQuestions

  1. Vidya says

    Hi , I also use my almond similarly, as a substitute in almond flour one minute mug keto cakes.
    1/4 cup of almond meal, a scoop of vanilla protein powder, 12tsp of baking powder, 1 egg well beaten, about 12-14 g of erythritol 100%, 1 tbs of butter / coconut oil .
    Mix well, and add to a grease teacup and microwave for 1 minute.

    Reply

      • Support @ Minimalist Baker says

        Hm, we haven’t tried it and aren’t sure! But typically when baking with almond meal made from pulp, it’s best to increase the oil or another fat component. Let us know if you do some experimenting!

        Reply

  3. Sarah says

    Hi! The lowest my oven goes is 275 F. Any tips on length of time for a higher heat? Also curious what oven you have that has a heat setting that low?
    Thanks for all the amazing recipes!!

    Reply

  4. Anjana Talapatra says

    These are great ideas. I generally peel the almonds after soaking and before making almond milk for our daily smoothies. We prefer the taste. Then I follow virtually the same process to make almond flour. We use the flour weekly to make David Lebovitz’s brown butter financiers. They have turned out fantastic every time. I increase the butter quantity from his recipe by about 10 % to account for the lower fat content ( I think?) of the flour.

    Reply

  5. Saba says

    So helpful👍🏻 many many thanks, I was searching for the nutrition facts of almond pulp leftover. I wanted to enter some fibers to my breakfast meal without feeling guilty & without getting out of ketosis 😃

    Reply

  6. Jessi says

    So I make a variety of plant milks. Plain and combos. I normally take the pulp and add them (mixed kind) to ziplock bags and freeze them to make a dry cereal for the children when in the mood. However, it’s gotten pretty boring at this point. Anything else you think I can make with it?

    Reply

  7. Justin Nunnink says

    Very cool to know of all these ideas for leftover almond meal. Thank you. I was wondering if you knew anything about the nutritional value of the letter over almond meal. Did it just get drained out into the almond milk?

    Reply

  8. AP says

    Excited to make this today. Just got a Vitamix for Christmas and there is a whole universe of homesteading goodness awaiting me. Tried yesterday to make zucchini muffins from the wet almond pulp and you are so right— yuck! Had to throw out the batch. I appreciate your post and love the blog!

    Reply

  9. Jill Lopate says

    I make almond milk all the time as well as walnut milk. I sweeten mine with a date or two. The leftover pulp is also sweetened by way of the dates. I dry it and blend it into flour. I then use my “sweet flour” to make cookies that I love. My question is, how long can I safely keep the sweetened flour?

    Reply

  10. Lisa Ting says

    Thank you for the recipe. I made homemade almond milk for the first time recently and threw out the almond meal because I didn’t know what to do with it. I felt awful! So I went online next time and found this. So I didn’t read your instructions fully :D and mixed mine in wet with something and yuck. So today I’ve made almond milk again and I’m drying it. I look forward to using it as it should be used, and not wasting it again!

    Reply

  11. Jenny Lewis says

    Oh my goodness I love minimalist baker recipies! I am so inspired! I just made the almond milk (best tasting I have ever had!) and there is more! More recipies and more inspiration. I feel like I found a real treasure in your site. Thank you!

    Reply

  12. Wwellie says

    This is really useful and I can’t wait to try the recipes, but I’d love some more clarification on how much water or oil or fat to use to then be able to bake with the pulp in recipes that state the amount of normal almond flour (or ground almonds as we call them in the UK)?
    Many thanks

    Reply

  13. Corey says

    Hi there! What an awesome idea! I have been looking into making my own milks and was checking out your oat milk recipe. I haven’t tried it yet, but sounds like the oats get ground up pretty well, so pulp may not be an issue. Is that the case? Otherwise, I may try the above recipe! Thanks for all of your creativity!

    Reply

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