Easy Almond Pulp Crackers (Vegan, Paleo)

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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

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4.42 from 62 votes

Easy Almond Pulp Crackers (Vegan, Paleo)

An easy cracker recipe to re-purpose the almond pulp leftover from making almond milk!
Course Appetizer, Snack
Cuisine Mediterranean
Keyword almond pulp, crackers, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 181kcal

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

  • 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.)
  • 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.
  • Place the sheet of parchment paper with the cut crackers on a large baking sheet. Bake at 350 for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more.
  • 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.

Nutrition

Calories: 181kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 113mg | Potassium: 14mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.2mg
Per Serving: Calories: 181, Fat: 17g, Carbohydrates: 4g, Fiber: 2g, Protein: 1g

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

M.Gregory

My pulp was semi dry as I did not use right away. I added a little water until it held together. My end crackers burnt, but the rest were so good! They are fragile though, but delicious. Will continue to play with this recipe.

Tara B

I just want to say thank you for a simple recipe that uses WET almond pulp! I made mine into sort of an “everything” cracker. I used olive oil, a few small cloves of fresh garlic, dried onion, rosemary and thyme, fresh cracked pepper, nutritional yeast, chia seeds, slightly ground flax seed, sesame seed and himalayan pink salt. I used a pizza cutter to score them, it worked pretty well. A little bit of dough stuck to it, but not too bad. They were a bit delicate when I did the step where you flip them, a few broke, but overall, they turned out GREAT! So easy and so delicious! Thank you again, I will use this recipe often.

Happy cooker

So excited to try as I was very frustrated as to what to do with all that meal after making my milk thanks soooooo much

Hope

My crackers were very crumbly and fell apart (although they were delicious crumbs). Could I have made them too thin?

    Jeanne

    Perhaps so, I just made for he first time and my first batch was the same way. Rolled them out a little thicker and they were still fragile but not as crumbly. Delicious taste! Added a mix of fresh rosemary and dill to mine!

Bron

Yum, easy to make and delicious to eat

Vivien Loh

I used grape seed oil and dried mixed herbs (marjoram, basil, thyme, oregano). The cracker ends are slightly burnt but the rest are great. Thank you for this easy recipe!

Marie

My ‘crackers’ came out more like crumbs, but they were quite delicious. Maybe I need to tweak the recipe a bit. Probably add an egg to bind it better…thanks for the recipe!

    Leely

    Oh no, don’t add egg if you want them vegan friendly. Try Xantham gum instead. That’s what I use! You only need a pinch to hold it together.

Katie

But I thought we shouldn’t heat nuts beyond 250 degrees?

Tamara

So I found a good way to counter the crumbliness in these is to replace 1 Tbsp of the olive oil with sour cream or something of that consistency. I was out of it and used Tzatziki and they taste amazing! πŸ˜€ definitely doing these again πŸ™‚ you may have to add a little more than a Tbsp (maybe another tsp, I eyeballed it lol) until the texture is just right… But the ends didn’t burn as quickly and the flavor and texture is wonderful… Good luck everyone!

Leely

Mmmm, I love this recipe! It’s one of the simplest I’ve ever used yet you can change the flavour in such a lot of ways. I have used it a few times now but my favourite flavouring is: using less salt; extra garlic and cinnamon instead of the herbs. I like eating them just plain

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 πŸ™‚

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 πŸ˜‰ 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 πŸ™‚

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 πŸ™‚

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.

Linda

I made these with oat pulp and they were delicious. I could probably skip the egg next time. I used ground rosemary & pepper and less oil. Thanks so much!

Kim

I made these crackers immediately after a batch of almond milk. They came out pretty awful. Very moist, not crunchy like you would expect from a cracker. I used an egg, instead of a flax egg, added fresh sage and rosemary, not dried. I will try again, any feedback, would be greatly appreciated. The crackers pretty much taste like cardboard. LOL

Ellen

HI i was wondering if you could dry these in dehydrator? Have youor anyone else tried this?

Kathleen Chandler

Okay..I had to change your recipe a bit but they turned out amazing. I had made oat/almond milk and used the pulp from both. Also, I didn’t have chia or flax seeds so I used Bob’s red mill egg replacer and a little flax oil. They came out so good.

Jill

can I leave out the oil? or use something else as a substitute? can’t wait to try, I wasn’t looking forward to drying out my almond meal for hours in the oven!!

    Jade

    I did not add oil and they seemed fine.

Anna Parsons

The nut milk I make is a blend of 3/4 oats and 1/4 almonds, and I made these crackers with fresh rosemary from my garden and used avocado oil and they are absolute perfection!!! Thanks so much for the inspiration πŸ™‚

Karen

Great recipe! It was easy and had a great flavor! However,I used macadamia nut pulp instead of almond. My crackers were not crispy. Even the smaller/thinner pieces that were almost burnt didn’t crisp up. Do you think it is because of the macadamia but pulp? Thanks! Btw, I love your recipes!

Nia Roe

I one hundred percent do get a lot of leftover pulp when making cashew milk and I’m always looking for new ways to incorporate them into recipes because of course I would never throw out perfectly healthy food substances. I made these with the cashew pulp and they came out absolutely perfect!

Elaine

These crackers are easy,quick and delicious. Will be using the pulp to make these every time I make almond milk. I have tried other almond pulp recipes bu this is the only one that came out right. Thank youy.

Sue

Turned our amazing. I was a little lazy and used garlic salt instead of crushed garlic and I also usedtwo eggs intead of flaxas i made dinner unle the mixture. I know it’s not the same but had a crazy day of prepping. I also forgot to add the olive oil and I only remembered when they had been in the over for almost 8 minutes. I decided to take a chance and took then out and dirizzled with the olive oil. They flipped without crumbling and are a perfect accompaniment for my home made hummus.

Buff

I made these with no oil since that’s the diet I follow and used a flax egg (1 T ground flax and 3 T of water). Added some spices and followed the roll out and baking directions. Came out pretty bad, not crispy and very dry and hard to swallow. I know a lot of this is due to no oil,, so this recipe won’t work for me.

Jade

I used your recipe as a guideline and made some awesome crackers! Thanks for the post! I would have posted a pic but didn’t see where I could.

Dyn

This is one of my happy food, go-to basic recipes! If the dough seems too wet, I’ll add extra chia, flax seed ground, hemp seed or almond flour. I use a mix of nuts / seeds pulp based on what milk I’ve made, but the bulk of the pulp is usually almond. Will mix up or omit the herbs all together and enjoy the with some quality salt over top. These are lovely with turmeric. After rolling the mixture, I slide the parchment paper on to an upside down baking cooling rack and slide that into the oven. Following your baking times and have never had trouble. Easy-peasy and addictivly yummy. Thank you for sharing.

Amy g

I feel like these should cook at a lower temp for longer time??? Much of mine burned and I only did 15 minute, flip, 15 minutes (and some were burned before that).

Adriana

The recipe isn’t clear as to whether to bake with the parchment paper or without. i read the comments after and see that most of you baked with the sheet. I baked without and found the crackers really stuck to the pan. I see the same problem happens with the parchment paper. I think I’ll just find a different recipe instead of messing around with this one.

Rwp

I used organic hemp seeds instead of the flax or chia

Barbara

Just made this. I was afraid to come up with crumbles after reading some reviews but they were perfect!I Made half recipe of your coffee creamer and that yielded exactly one cup of pulp for this ,)

Tara

Yum! I made these. I added more oil and salt than the recipe called for. I also added lime juice. They turned out great! I cooked them in my oven set to the convection oven setting. I’m actually not sure how long I baked them, I just watched them like a hawk until they were browned. Thank you!

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