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

Adrianne

I have tried several different cracker recipes and each time I was frustrated by the difficulty in cutting cracker shapes easily. Finally one day I hit on the perfect cutter – my pizza cutter. Simple, fast, and the dough doesn’t stick to it!

Mar

I think I am missing something step from this recipe. I followed it perfectly and it doesnt “roll out” it just crumbles. I just forned a big square and couldnt make the little squares… It smells delicious but crumbly – can not form crackers. How can i play with this recipe , what can i add to make a solid mass and form little squares held together?

    Megan Gilmore

    This recipe seems to be finicky because you never know how much moisture will be left in your almond pulp. I think adding an egg would probably help with binding, but then it will no longer be vegan.

      AT

      I’m having same issue as Mar. I used coconut oil (it wasn’t oil though, congealed) Rosemary & garlic. I also baked in a toaster oven, it smelled great, but ends burnt & middle gooey, crumbled on outside. The pulp was 2 days old… I’ll try again maybe right after I make milk & melt oil before mixing. Any other advise I’d love to hear, thanks!

Karen Fleury

Thank you. Looks easy to make!
A great way not to waste any part of the almonds.

Jen

Ahhh very happy my crackers worked, made them straight after making almond milk for the first time! Going to try the next batch with fennel seeds, yum! I put a sheet of baking paper on top and used a wine bottle to roll out so that might help people with the ‘crumbling’ problem. Thank-you!

Lori

GREAT! First thing I’ve made with leftover almond pulp that I’ve LOVED. Added cracked pepper, rosemary, and sea salt. Delicate, but tasty as can be.

Cassidy

I used cashew/pumpkin seed pulp with sea salt and fresh rosemary. They turned out perfectly and absolutely delicious!

sarah Bicknell

Delicious thanks! I used cashew nut pulp and also added a bit of maple syrup…no crumbles

Missy

Just found this recipe and I’m so glad! I’m on a low iodine diet right now and can’t have store bought almond milk due to the sea salt. I also have to greatly limit my grains so snacks like crackers are not much of an option. I’ve used some of my pulp from making almond milk in my smoothies and homemade granola bars but I still had so much left! I made a double batch of these crackers last night and they are almost gone! Here are the few things I did to make mine work since I didn’t have a nut milk bag to get my first batches of pulp more dry:
First I added some ground chia seed. I’m going to try flax also. Whenever I make crackers my oven doesn’t bake them well. So I baked them at 300 instead and for longer. I also removed the edge crackers early to keep them from burning. The last thing is I did not flip them. I used parchment paper on aluminum air bake sheets and had two at different levels in my oven. I switched shelves halfway so the bottom sheet could get crispier on top and the top sheet more done on the bottom. Worked great! I’m going to try honey and cinnamon next!

Cantorsandi

Success! As some other people had mentioned, I used an egg as well as the ingredients listed above. They’re tuning out wonderfully! I think next time, to keep it Vegan, I will try making a flax egg and see how that works. As I had just made my first batch ever of almond milk, your post was a lifesaver! Thank you for sharing this recipe and for encouraging people to leave comments.

sfg4ukim

Making my second batch tonight. Just a hint . . . using a pizza cutter makes cutting the dough a breeze. This also works well with things like brownies & cake bars.

amanda

awesome recipe will try it now but i will put sweet instead of savory since i started with dates and coco inside already. Wish me luck 🙂

Gina

I finally mastered this recipe by adding a small egg & that hat made this recipe perfect! I would add a photo but no way to do that on this comment page. No crumbling with this batch. Thank you so much for sharing this recipe. Love your website!!

Pavla

Great recipe, Megan, success at the first attempt!

I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value 😉 I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve. Then I digged a cotton cloth from somewhere and decided to give the pulp additional squeeze and I ended up with another 10 tbsp of milk!). My guess is that the crackers crumble during the process if the pulp is too wet. Why? Well, the final product, the crackers, should be all but water, right? So if our dough is too wet, guess what: the molecules of water that initially occupied some space in the dough leave a lot of tiny empty spaces after evaporation –> the dough doesn’t hold together tight enough and when the dough gets dryer and dryer in the oven, it tends to fall apart once we try to handle it. I hope it makes sense 🙂

BTW: I don’t think it is necessary to turn it over during the process. I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn’t work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F). Then I kept on drying them in cca 75 degrees Celsius for at least another half hour just to make sure they get rid of any residual moisture. They look and taste perfect!

I am definitely going to try it soon again, this time with poppy 🙂

Thank you!

Sue

I have made these using 2 types of blenders. The consistency of the pulp is what made the difference in the cracker holding together for me. I made almond milk using a small blender and the pulp left was grain, larger pieces. This pulp made crumbly crackers. I bought a Vitamix and the almond pulp that leaves is much finer. There crackers hold together quite easily when cooked.

Lauren

I tried this recipe for the first time and added nutritional yeast, they turned out amazing:)

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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