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!
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.
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!
- 1-Bowl Vegan Gluten-Free Crackers
- The Best Almond Meal Chocolate Chip Cookies (Vegan + GF)
- Banana Almond Meal Muffins (Gluten-Free + Vegan)
- 1-Bowl Vegan Gluten-Free Banana Bread
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:
- 7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)
- Banana Bread Granola
- Almond Joy Granola
- Sea Salt Dark Chocolate Granola
- No-Bake PB & J Energy Bites
- Mango Energy Bites
- Dark Chocolate Hemp Energy Bites
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!
How to Make Almond Meal from Almond Pulp
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
*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.
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.
Thanks for sharing, Anjana!
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 😃
We’re so glad you found it helpful, Saba!
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?
Hi Jessi, check here for inspiration: https://minimalistbaker.com/12-easy-almond-pulp-recipes-sweet-savory/
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?
It is reduced, but some nutritional value is still there.
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!
Enjoy =)
Tracy says
FYI- A regular cheapie blender worked surpringly well!
Thanks for sharing, Tracy!
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?
Hi Jill, if storing the flour in the fridge, we would expect it to keep 3-6 months.
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!
We’re so glad you found what you were looking for! Let us know how it goes =)
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!
Yay! Thanks so much for the sweet note and lovely review, Jenny! xo
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
Hi, we are glad you find it useful! The amount of water or oil to add will depend on the recipe you are using so unfortunately we don’t have a more precise recommendation. We did test it out in our Almond Flour Crackers recipe (https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/) and specified the oil/water measurements in the notes. Hope that helps!
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!
Hi Corey, thanks so much! The oat milk also leaves residual pulp. Hope that helps!
christina fisher says
Genius! Thanks so much.