Easy Almond Pulp Crackers (Vegan, Paleo)

These crackers are an easy way to re-purpose the almond pulp leftover from making homemade almond milk.

almond pulp crackers on a cutting board

I’m usually too impatient to dry the leftover almond pulp in an oven or dehydrator, so this recipe is as easy as it gets– there’s no added prep work involved! You can use the wet pulp immediately after making a batch of almond milk, or you can store it in a sealed container in the fridge for up to 3 days, to make these crackers at your convenience. (I’ve even tried using frozen almond pulp! It works well, too, as long as it’s thawed completely before use.)

This recipe is completely adaptable, so feel free to use any ingredients you have on hand. I’ve made them with both olive oil and coconut oil, fresh herbs and dried herbs, and they turn out crisp and delicious every time!

Easy Almond Pulp Crackers (Vegan, Paleo)
Makes about 20 crackers

Adapted from Yum Universe

Ingredients:

1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
3 tablespoons olive or coconut oil
1 tablespoon ground flax or chia seeds
1/4 teaspoon fine sea salt
2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
1 garlic clove, minced (optional)

Water, as needed

Note: Due to reader feedback, this recipe has been updated to add the ground flax and water, to help make a vegan “flax egg” for binding this dough together better. Other readers have reported using a real egg with success, if you’d prefer to try that and omit the water and ground flax seeds.

Directions:

Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt, herbs, and garlic, if using, and stir well. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you’d like your crackers to be. (The thinner they are, the crispier they’ll be.)

making almond pulp crackers

Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.

putting holes in almond pulp crackers with a fork

Cool the crackers completely before serving. They should keep well at room temperature for a few days, but they’ll last even longer in a sealed container in the fridge.

almond pulp crackers

4.65 from 28 votes
Print
Easy Almond Pulp Crackers (Vegan, Paleo)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
An easy cracker recipe to re-purpose the almond pulp leftover from making almond milk!
Course: Appetizer, Snack
Servings: 5
Calories: 181 kcal
Author: Detoxinista.com
Ingredients
  • 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
  • 3 tablespoons olive or coconut oil
  • 1 tablespoon ground flax or chia seeds
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh herbs , or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
  • 1 garlic clove , minced (optional)
  • Water , as needed
Instructions
  1. Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt, herbs, and garlic, if using, and stir well. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)
  2. Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.
  3. Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer in a sealed container in the fridge.

Notes:

  • My favorite herb combination so far has been freshly minced garlic + chives, but fresh rosemary makes for a delicious cracker, too! Since this batter is completely vegan, you can taste before you bake, adding more salt or seasonings as you see fit.
  • I haven’t tried this recipe using other nut pulps yet, so please leave a comment below if you have success with substitutions. (Since some nuts like cashews, don’t leave much of a pulp when making milk, this recipe won’t necessarily work with every type of nut pulp. Experiment at your own risk!)

Enjoy!

Reader Feedback: What’s your favorite type of cracker? I’m going to try adding nutritional yeast next time, to try to make a vegan “Cheeze-it” with almond pulp. (I already have a vegan Cheeze-it cracker recipe using whole nuts, if you’d prefer to skip making the nut milk!)

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Comments

Nancy P

I noticed you keep the almond skin on when you make your milk. I always peel mine after the soak. Not sure how this translates to the crackers, but mine were delicate and fine, and I could def see them going sweet, as I always use a few dates in making the almond milk. I prefer savory though. Thanks a lot for this recipe. I also used egg. Seemed perfect texture and rolled out too thin a few times before I got it right.

Linda Cormier Tourigny

I made the almond crackers. Came out awesome. I am not vegan so I added an egg. Used half chia and half flax seed, used an Italian spice blend. I might add a little maple syrup or honey to give a little different twist. Also added a little black pepper. The sky is the limit. Thank you!! Love your page and blog.

Marisa

Just made your crackers, used chia paste and followed the directions exactly and they came out perfect and yummy! Thank you!

Ele

I made these with Brazil nut pulp left over from making Brazil nut milk. They were absolutely divine. I ate the lot in one sitting and I had doubled the recipe! I used garlic rosemary and thyme. Will definitely make them again. I might try and add parmesan next time for some cheesy snacks. Thank you so much for the recipe and inspiration!

Madeleine Cornwell

I had 8 cups of almond okara left after making almond milk. I quadrupled your recipe carefully and was afraid it wouldn’t turn out cause the dough was mealy and not holding well together. Nevertheless, about 75 o/o held together. My next batch I added flour and they hel together better. What helped bake mine more evenly was that I rolled the dough with a 1/8″ rolling pin guides (dough planets) and used my airbake pans. Although it was time consuming, it was worth the effort, because their taste is like none other store bought brand. Megan, thank you for your ingenuity in the kitchen with healthy alternatives.

Laura

Wow! I just made your cracker recipe using leftover blanched almond pulp with Asaro Agrumati Lemon olive oil and rosemary. I can’t believe how good these turned out! (These are my first crackers ever in the history of my life.) I will make variations of these again and again. Thank you for your wonderful innovation!

Anita

I love your crackers!!!!!! They are amazing. So simple and so easy.
Thanks for your wonderful inspiration.

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