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

4.54 from 30 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

Kayla

What an awesome idea!! I’m always looking for ways to use my leftover almond pulp and this is such a great and healthy way. Thanks for the recipe!

    Kayla

    I made two batches of these today. My first batch burned, I rolled them thin but by the time the first 20 minutes had gone by in the oven, they pretty much burned. There was one little spot that wasn’t burned and the taste was spot on, though! For my second batch, I didn’t roll them as thin. They turned out better but when I went to flip them, they totally turned into crumbs! I baked them both on a metal pan on parchment paper on a center rack in the oven. Do you have any advice as to what I’m doing wrong? The taste of these are great but I’d like to have crackers next time instead of crumbs. Has anybody else had this trouble? Thanks!!

      Megan Gilmore

      Are you definitely using almond pulp (leftover from making milk) and not almond flour? Using almond meal or flour would result in a crumbly cracker. Otherwise, I’m not sure why they’d be that crumbly when you flip them! Maybe try adding less oil next time?

        Kayla

        I couldn’t make the crackers right after I made the almond milk so I put the almond pulp in the refrigerator for a day so maybe that made a difference? I wonder if the pulp lost moisture because after I added the oil, the mixture was already crumbly. It didn’t look as moist as the pictures you have. I’ll definately try it again and experiment a little more. Thanks!!

          Tara | Treble in the Kitchen

          I had the same issue! Just a bunch of crumbs 🙁 The crumbs tasted great but definitely didn’t stick together like a cracker.

          Pooja

          Mine came out really great, the pulp had been in the fridge for 3 days because i needed to buy parchment paper. After i mixed the everything together with my hand i bound it all together into a ball before rolling it out.. maybe try that? I’m going to do mine a bit thicker next time… i can see these being made twice a week, every time i make almond milk!! thanks sooo much for the recipe

        Paul

        Hi Megan. Thanks for the great idea! I read the comments section before trying the recipe to try to avoid some of the problems experienced by others. I just strain my almond milk with a big metal strainer so my pulp was quite moist. I put the pulp in a tea towel and wrung out a good half cup more milk. This made the pulp just right when mixed with other ingredients. I used one egg and ground flax seed, three tbsp olive oil, tumeric, cumin, cloves and basil… no extra water. One thing I did after baking the first side was to pull the cookie sheet with parchment out and put the second parchment sheet back over top of the crackers. Then I stacked another cookie sheet on top and flipped the whole thing over, finally sliding the parchment back into the first cookie sheet. This flipped the crackers for their second side baking without disturbing them. Worked like a dream! I found I could easily cooka bit longer without burning to make crackers crispier, and in fact after they cooled I returned them to the oven in a pile in a baking pan for another 15 minutes at 350 degrees. Crisped right up. Thanks a bunch!

      Tiffany

      Yup! Same problem!

      Chelsey

      I had this problem as well! I have only tried making the one batch. I had a little over a cup of almond pulp (after making almond milk), so I added just a touch more oil (1/4 of a tsp maybe), and smushed it all together really well. I added chives, rosemary, and grated garlic. I had a few that turned out ok, but for the most part half of them came out burnt (closer to the edges of the pan) and the other half were soft in the middle still (these were in the middle of the pan). I had them on parchment paper. Like others have said, the flavor was incredible! But when I tried to flip them they just fell to pieces, I tried mushing them back into forms and just continued baking them, but they are not right. I really really want these to work! So, I will try again after my next batch of almond milk in a week or so.

        Stacey Rae

        Hi, perhaps trying not flipping them over. Also, turn the baking sheet a few times might help to help out the evenness of them baking. It may help to turn your oven down a bit if they are still continuing to burn.
        These are delicate crackers, so I watch them closely and set the time in smaller increments to monitor everything is going well.
        I tried mine with dried basil, thyme, fennel and parsley and the nut pulp was Brazilian and hazelnuts.

        Keep of the good cooking all and have fun experimenting. ??

      H K

      I added some cashews into my milk (about 1/3 cashews, 2/3 almonds) and I think they really helped the texture. Also added 1 tbsp of coconut oil instead of 3. Worked perfect!

    carol

    I am having a bad time finding out what almond pulp is and where to buy it. Is anything able to replace it in a recipe?

      Megan Gilmore

      Almond pulp is what’s leftover after making almond milk. You can see instructions for making almond milk here: https://detoxinista.com/2010/11/dont-wait-another-minute/

        Beverly

        I made the crackers using cashew pulp. I used olive oil, minced garlic, my own dried basil and a little sea salt. Absolutely delish!!! Thank you for sharing this easy, flexible recipe!!

Corinne

You ROCK! We have been trying to figure out what to do with the pulp for years and keep debating getting a dehydrator. Cannot wait to try these. I love those little rice crackers, btw.

    Corinne

    Just made these…they’re awesome! I used rosemary and raisins for a salty sweet cracker. The end crackers got too thin and are crumbly, but the middles that are 1/8″ are perfect! Thank you, Megan! I am so happy to have a use for the pulp (we have tried drying it in the oven in the past and it hasn’t worked). Would love to see more pulp recipes!!

Laura @ RYG

I shudder when I look at the ingredients in store bought crackers. My kids of course love Ritz, but the ingredient list is just plain scary. And honestly, it’s the same for any store bought cracker out there ~ they just aren’t good for you! And probably do cause cancer with those ingredients. What a novel idea, make your own crackers. Rosemary is my favorite herb so that will probably be my choice.

A lot of nights, when I’m super busy, I just find I make a fruit salad and serve the kids cheese & crackers so maybe you could file this under dinner for me, Ha! I can’t wait to make these and show the off to my family because I honestly feel guilty when I give my kids store bought crackers.

asia

You are amazing. Thanks for this recipe. My food processor doesn’t make fine flour so i was wondering what to do with my leftover almond pulp.
I already have some oven dried almond pulp which i wonder will work in this recipe somehow.

Ginny Speaks

So thrilled to have a use for the leftover almond pulp from my milk! I cannot wait to try this. Blessings!

juliann

can i use regular almond flour in place of pulp. i dont have pulp.im a cheater i buy my almond milk.
thanks for all the great recipes. we enjoy a lot of them. keep them coming.

    Megan Gilmore

    I think regular almond flour would create oily crackers with this particular recipe. Maybe adding an egg would help bind them, though? I’ll see if I can come up with something using almond flour next time. 🙂

Colleen

I have the same question as Jiliann.

Amy

Where did you get the wood that you use for the backdrop in the last photo?!

    Megan Gilmore

    It’s reclaimed wood from a local woodworker. It’s definitely challenging to find good wood backgrounds!

Laura

Love this idea for using almond pulp! (I also use it in pesto and muffins.) Just tried the recipe with some dried parsley, rosemary, pepper and garlic. Also had a little less almond pulp, so I added a little almond meal/flour,flax seed, pecans, pepitas and chia seeds just for the heck of it. Very rich and tasty crackers!

VanillaMacaroon

NO WAY!!! What an awesome idea! I think it’s the smartest way I’ve heard of to reuse almond pulp. Thanks Megan, can’t wait to try 🙂

Barb

I love your website Megan and how sweet you are! I made these crackers yesterday. They are great with hummus. But we found them to get stuck in our throats if eaten by themselves. I think made with almond flour and adding some moisture to mimic the consistency of the pulp would work great and maybe go down a little easier! I love experimenting with your recipes and am on your blog nearly daily! Thanks for your work for all of us who just want to copy your good ideas!

Danyelle

I’m so glad to have stumbled across your site (while searching cauliflower pizza crust)… I’m learning to become gluten free after being diagnosed with thyroid disease. Great recipes!

Jodi Mcfarlane

Epic fail, thought we’d give this a go with the left over pulp that we have which also had coffee in it, we make coffee with dates and almonds in our blender and wondered what to do with the pulp. Well, coffee biscuits are awful!! 🙁 haha! we’ll have to try it with out the coffee!

Alice Collette

Where do I get Almond Pulp??

Linda @ TheFitty

I love that this recipe uses the almond pulp. most people throw it out!

Sharon

I was just gifted a dehydrator and I am dying to try it out. If I do try these crackers in there, how long do you think?

asia

I made these using my oven dried almond pulp. I had to add one egg, 3tbsp of peanut butter, and bit of extra almond milk. I used garlic powder, dried rosemary and parsley. They came out good.

sarah

Could you use the leftover coconut pulp from making coconut milk here too?

    Megan Gilmore

    Maybe? I’ve never tried it, since making a batch of coconut milk produces a lot less pulp– you’d definitely have to collect a few batches worth to make the same quantity of pulp needed for this recipe. Please let us all know if you try it!

Angela @ Food Angel

Ooo I love that you can use the wet pulp for these! So easy- and pretty, too!

Tara

I just tried making these immediately after making a batch of almond milk and they didn’t hold together for me. I ended up with all crumbs. I love the idea, though. I think I may try adding an egg next time.

    Tara

    I tried making these again tonight, adding an egg, and they held together! They turned out nice and crispy. Woohoo!

      Megan Gilmore

      Thanks for letting us know that the added egg works. It seems that this is one of my “trickier” recipes, (since I think the wet almond pulp can vary by individual), so I appreciate your feedback!

Gina

These look amazing! Can I use ghee instead of oil?

Emily @ Glitz Glam Gluten-Free

Ohhh these crackers look absolutely delicious!! I miss crunching on crackers sometimes and def need to make these asap!

Erin

Ive made these twice now using hazlenut pulp. I don’t have a nut bag so I always strain the milk through a coffee filter over a fine sieve, so my pulp is a lot moister. Because of this I added a tbsp of tapioca flour and a tbsp of coconut flour . I also shut off the oven after the baking time and let them dry out another 45 min or so. They are fairly crispy and I really like them! My 10 month old baby loves them!

Sarah

AWESOME recipe.. I use rosemary and thyme. One batch also burned, because it was too thin and I think the burned garlic was what tasted that gross then. This time I omitted the garlic, they even came out better. Just perfect! Thank you Megan!!

    Megan Gilmore

    I’m so glad you enjoyed them!

Emily

I’m always looking for new ways to use my leftover almond pulp, and what a beautiful and delicious way to do it! Until I actually tried it. This disaster would have been comical if the process weren’t so time consuming. I followed the recipe exactly and ended up with a pulpy, mushy mess before they even went into the oven. Scoring them caused the pulp to pull apart and I ended up with little rows and piles of pulp on my baking sheet. Clearly the mixture was too wet. So I scooped up the mess, squeezed it out well in a clean towel and tried again. Little better this time but when I took them out halfway through to flip them they broke apart into crumbs. I don’t have time to fiddle around with recipes. I need things to turn out reliably well without a lot of fussing or adapting. Sorry, this recipe gets zero stars and an unpin.

    Megan Gilmore

    Sorry to hear that they didn’t work out for you. Almond pulp recipes tend to be tricky, since the amount of moisture squeezed out will vary by individual, which is why I don’t post them too often. I do my best to post recipes that are guaranteed to turn out well, so I’ll try to re-work this one to see if it can become more fool-proof.

    Shelby

    Sorry. I just had to laugh at this ridiculousness. So sorry you don’t have the time to fiddle with recipes. You do realize these wonderful bloggers are giving you FREE recipes that they spent their time and money perfecting as much as possible? If you buy a cookbook and the recipe (that you followed EXACTLY) doesn’t work out you have a right to complain but for God’s sakes everyone stop being so rude. It is of course okay to offer polite opinions or suggestions but remember these recipes are gifts. Accept them politely or move on.

Valerie C.

Just tried these today with rosemary, parsley and garlic. Officially ADDICTED! Thanks for this great recipe – I never knew what to do with my leftover almond pulp. Problem solved! 🙂

Lydia

I’ve been looking for an almond pulp recipe for the last few days and this is perfect. The crackers are delicious! Thank you thank you!

Andreea

I made thouse and they were sooo good!!! Thank you very much for a grate recepe. Now I can make almond milk more often knowing that I can use the pulp too!

Kari

I made them with coconut oil, garlic, and then all the fresh herbs growing in my backyard: thyme, cilantro, and parsley. I scored them dehydrated them at 110 degrees for about 8 hours though the time probably depends on the thickness of the cracker. They are a little crumbly, but not so bad I can’t pick up a piece and eat it. The recipe is very yummy and I’m glad I was able to use my dehydrator! Thanks!

Helga

Hi Megan,

Thanks so much for this amazing recipe. After reading some of the comments I decided to add a ‘chia egg’ from your previous posts. The crackers turned out absolutely delicious. However, probably due to added moist, I had to bake them for another 20 min.

Wendy

I just made these with a couple of adjustments. I used 1 tbsp dried basil, 1 tsp garlic powder and 1 tbsp nutritional yeast. I checked on the crackers at 10, 15 and 20 minutes–pulled out the ones that were getting really brown, and put the rest back in the oven. I did that for the second half of cooking too so that I could avoid burning that others reported.

The cracker was a little dry and the flavor combination was bland. When I added a slice of Trader Joe’s Cheddar Porter to the cracker, oh my! The flavors and texture blended well. Thanks for the recipe and the inspiration. I’ll keep trying it until I get the combo that is perfect for me. I think I’ll skip the nutritional yeast next time and add more basil.

Kara

I bet these would also be good with maple syrup & cinnamon instead of herbs and garlic! I made mine with parsley, thyme, garlic, lemon juice, flax meal, chia seeds and topped them with flaked sea salt. So good!!!

Brandy

Wow! I made these with one teaspoon of caraway seeds and included the minced garlic. Super yum! I will be making these again and again.

Marie

I tried making these crackers this morning and they turned out into crumbs…however they were ta tasty…any advice to get them to keep the cracker shape?

Katie Darvin

Oooh Yum!! I may try these with some parmesan and rosemary and maybe some flake sea salt on top!

Michelle

I had to completely change the recipe since following instructions left it crumbly — I do very well getting as much of the milk from the almond milk bag separated as possible so the almond pulp is quite dry… And then the amount of time for only one side at 350 burned my crackers so they were tossed. This time, I’ve added water and lemon juice and cut the bake time in half to ten minutes on each side… it worked!

Amanda

I just made these today after making almond milk for the first time. They were fantastic!! I never would have imagined that something so tasty could be made from the leftover pulp. I used Italian seasoning and smoked salt, and they were great. I will certainly be making these every time I make almond milk. Thanks for the recipe!

Debbie

It occurred to me as I was whipping this up that the consistency was similar to the cheeses used for manicotti, lasagna, stuffed pasta shells, tortellini, etc. I used coconut oil and chives. I will try making the crackers first, but then I am going to play with the herbs and the liquid to see if I can’t make an amazing vegan stuffed manicotti. And, in thinking about the liquid to add…the possibilities are endless. Could use an infused oil, aquafaba, etc. I’m so excited. This “batter” is delicious and I can’t stop nibbling on it.

    Kathryn

    Try Brazil nuts for your “cheese” as a bonus, Brazil nut mil is delicious!

Melissa

This is perfect. I have been making almond milk for a couple months and have the pulp in the freezer waiting for a recipe that will work with “frozen” pulp. This worked great, just thawed in the fridge for about 24 hours.

Irene

These turn out great! There so easy to make. My son is on a special diet and he’s a picky eater and he liked them. Thanks ??

MaryAnn

They smell delicious as I anticipate my first batch. I had been buying that expensive grocery store almond milk and on a food blog the author mentioned making it. Well as a true DIY person, I bought 2 cups of almonds and proceeded to get my nerve up by reading the other blogs about homemade almond milk. Then I discovered that I could make crackers out of the pulp, oh bless your heart. I had planned to make hummus…well a lunch of hummus, almond crackers and a glass of almond milk, pure heaven. So, in a few I will be listening to the dishwasher doing the dishes, reading my book and enjoying the fruits of my labors. Blogs are my lifesaver, time saver and just general go-to place. Thanks a million!!! Mary Ann PS. my next batch will be cinnamon and stevia flavored almond crackers. Oh what heaven.

Blu

Does anyone know the nutritional value if these crackers. I can’t imagin them being too low cal with the I gredipents in them 🙁

    Megan Gilmore

    It would be REALLY challenging to calculate calories for these crackers, because much of the fat and calories are transferred into the almond milk– leaving just the fiber behind in the almond pulp.

Rita

I used fresh thyme for the crackers coz I didn’t have any other. At least I got an excuse to use it since it was lying there in fridge for days?

lucy

I have just made these today using cashew pulp from cashew milk I made, (someone said you don’t get pulp from cashews but when I seived it I did?) Anyway so I made these with cashew pulp, olive oil, dried oregano and parsley, salt and garlic powder, they actually stayed together!!! Super impressed! I cooked them on a lower heat for about 30-40 minutes and they did come out as whole (though delicate) crackers! Mine seemed a little oily so I might adjust that next time and see what happens, I guess this might mean though don’t form correctly? Thank you for idea I am going to try and perfect it!

Aurora

I used this recipe for adzuki bean pulp and black turtle bean pulp from making bean milk. Both turned out delicious! Thank you!

Jeanne

Any suggestions as to how to rehydrate the almond pulp? I have a bunch of pulp from making almond milk but it has been dehydrated so it wouldn’t go moldy – should I try adding some almond milk back into it? How much? Or would I be better off adding water or egg?

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