Sweet & Savoury Almond Pulp Spread: How To Use The Leftover Pulp From Nut Milk


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If you make your own plant-based milks at home, you’ll understand the struggle of not knowing what to do with that leftover pulp. Instead of throwing it away, here’s a recipe for you! This Sweet & Savoury Almond Pulp Spread is an easy way to use up that leftover pulp and goes great with bread, salad bowls or even as a dip for vegetables and crackers.

This spread is a little different from your usual savoury spread as it’s also sweet! It might sound a little strange but trust me when I say you’ve got to give it a shot. My mum was actually the first one who tried making this spread. The recipe she was following had sun-dried tomatoes in it, but she didn’t have any so decided to use dates instead. It gave the spread a sweetness that went so well with the tanginess from the mustard and other creamy, salty flavours. We eventually did try the spread with sun-dried tomatoes but decided we liked this version better, so it stuck!

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Instead of throwing away that pulp next time, save it for this spread. I store mine in a tupperware in the freezer and defrost it before I want to use it. Nuts aren’t exactly cheap, so this is a great way to be resourceful and use up every last scratch when you’re making your own milks at home.

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Recipe

Sweet & Savoury Almond Pulp Spread

Vegan, Gluten-free, Refined-Sugar Free


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Ingredients

•1 cup almond pulp, fresh or defrosted

•2 cloves garlic, roughly chopped

•2 dates

•1 tbsp dijon mustard

•½ tbsp capers

•½ tbsp nutritional yeast

•½ cup extra virgin olive oil

•Juice of ½ a lemon

•½ tsp dried oregano

•½ tsp dried basil

•Salt & pepper to taste

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Method

1) Remove the seeds from the dates and discard. Roughly chop the deseeded dates into smaller pieces.

2) Add the chop dates and the rest of the ingredients to a food processor and blend until well combined. Add more olive oil if the mixture is too thick. Serve or store in a clean jar in the fridge.

What are some of your favourite ways to use the pulp leftover from making nut milk? Let me know in the comments below!