These crackers are an easy way to re-purpose the almond pulp leftover from making homemade almond milk.
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!
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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.)
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.
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.
Easy Almond Pulp Crackers (Vegan, Paleo)
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
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!
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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!)
Extremely tasty! I made these from my first batch of almond milk. Both turned out beautifully so I’m feeling a touch smug, and now a little thirty 😀
These are fantastic! I did the egg substitution and it worked great. I used part almond part cashew meal since that’s that I used to make my nut milk. I also added a tsp of nutritional yeast which tastes amazing.
Hello All!
I substituted cashew pulp for almond… used one egg and added chia and flax meal.
YUMMMMMM!
These cooked up nicely. Didn’t fall apart, had nice flavor, got golden and crunchy. Unfortunately there was only crunch in the first bite and then they dissolved and had a mealy mouth feel. I like a cracker with follow thru crunch.
I just made these crackers using leftover oat pulp, they are delicious 🙂 It reminds me a bit of a triscuit. I was just wondering how do you store them?
Thank You 🙂
I just made these crackers and they are amazing! They were very easy to make and mixed in dill and thyme. Taking them to a New Years Eve party tomorrow. Thank you!
Addictive little things! Great recipe.
It feels good to use the pulp rather than dispose it!
I used a 1 tsp of Italian seasoning along with 1/4 tsp garlic paste and 1 tsp parsley paste.
We’re LOVING it!
Thanks a lot.
My mixture wasn’t sticking together and fell apart after I had cooked them 🙁
Do you recommend any type of spread to go along with the crackers? The flavor is on point but the texture of my crackes is very dry so I’d like something to add a little moisture in my mouth. Thanks!
I like them with my zucchini hummus!
Can I add nutritional yeast and how much of it for this recipe, to create a cheese flavoured cracker?
I make my almond milk with vanilla and a few dates, so the pulp is a bit sweet. So I omitted the herbs and instead added a TBS of maple syrup and some cinnamon. They turned out slightly sweet and very yummy. Thanks for the recipe!
Ooooh, great 💡!!🙏
I made almond milk using your recipe for 1st time, then took recommendation to use pulp for these several weeks back. I have no idea how this became your most difficult received recipe. I think I read almost every comment😳.. I’ll be the 1st to gripe about a recipe technicality or time vastly underrated.. but both couldn’t be more straightforward and simple. It’s really a matter of your own taste & mostly addition of water.. depending on squeezed pulp, coupled w/time in oven. Spice addition is so forgiving! In fact, I used 2 tbsp of “dried” spices, contrary to recipe’s 2 tspn & they were fantastic. I’m now on my 3rd go. A clove of garlic, minced onion, whatever you like! & They crisp nicely in fridge. Also, who knew freeze dried chives existed!! Bless you! Thanks for everything! Cheers!
My 3 and 4-year olds (and myself) just can’t stop eating these! Fantastic recipe. Thank you for sharing.
Thanks so much for this! I’ve been using them lately as croutons in salads and they are delicious!
Just popped them out of the oven and these are delicious! Thank you finally something easy and quick to do with my almond pulp! After reading other reviews I added one egg and didn’t roll my crackers too thin, I wish I could post a picture these are a beauty and were super easy to turn for me half way through. I used one gar’ic clove grated on a microplane, fresh rosemary and dried chives, basil, thyme and oregano. Instead of regular salt I used herbamare. This is for sure a new go to!
I just made a batch. I followed the recipe exactly. These were delicious!!! I will definitely be making them again and experimenting with the flavors.
Made these with oat pulp instead of almond and they were delicious! 🙂 Had to add a little extra flax seeds but they turned out perfect!
Thank you for the great recipe! For those who are having trouble with their crackers falling apart, you might want to try not adding the ground flax seed straight to the mixture. Make it instead into a flax egg. Add the one tablespoon of flax seed to three tablespoons of water and let it sit for a little more than a minute. This will make the flax seed act like an egg. It worked when I made the crackers. I hope this helps someone!
Hi, I’m reading about the crackers crumbling but how delicious the crumbs are. I’m almost hooping my first batch crumbles so that I have a substitute for bread crumbs in various recipes. Either way, I’ll make good use of them. Thank you for the recipe and all of the comments.
Held together and were easy to flip and manage but they just taste like cardboard (I used EVOO, garlic, rosemary, salt), and after about 90 minutes at 350 they were still not crispy exactly. Maybe these pass for good as paleo vegan whatever, but compared to conventional food I found them to be unacceptable. Sorry!
THIS NEEDS AN EGG! OLIVE OIL DOES NOT PROVIDE ADEQUATE BINDING. A CRUMBLY MESS FOR A HUGE TIME INVESTMENT. UGH.
THESE ARE AMAZING! and I love how simple they are to make. I’ve been making fresh almond milk a lot lately, but have been a little overwhelmed with all of the leftover almond pulp. I kept trying to make those energy balls with nut butter that you see a lot of recipes for, but all I can taste in those is the nut butter which I don’t care for and normally wouldn’t have on hand. And they take up so much space, and they’re so rich I just can’t eat them for as much as I like the almond milk. I was going to just start tossing the pulp but decided to try these crackers first. I’m so glad I did! They’re simple, quick, I didn’t have to go out and get any extra ingredients, plus they make much less of a mess than the nut butter balls (it definitely helps that you can make them right after the almond milk–consolidates the cleanup). And they’re so tasty!
I made these with coconut pulp from my milk that I made with shredded coconut. I used 2 batches worth of pulp (2 cups shredded coconut) and one batch was pulp that had been in the freezer for a couple weeks. I didn’t make a chia egg, I just mixed in ground chia into the batter. I added a bit of cayenne, a teaspoon of each turmeric and rosemary, and half a teaspoon of smoked paprika and nutritional yeast. I baked them in the air fryer at 350 for 17 mins and they turned out amazing! Thanks so much for this idea!! Also, I just folded my parchment paper in half and slid my hand along the dough until it was almost smooth. If you use more parchment paper than you need, you can fold over the sides of the dough that aren’t straight so it makes it into a perfect rectangle nice and easy.
These were very easy to make, very delicious! I doubled recipe and altered spice blend to include: smoked paprika (3tsp), garlic(2tsp) and salt (1tsp himalayan). I will never let almond pulp go to waste again.
Thanks for the great recipe! How did you get them into such a nice square shape when rolling out? Any tips? Thanks!
These didn’t turn out for me. They didn’t taste good and didn’t cook well. Maybe mine were too thin? Maybe not. Either way, this one didn’t seem quite right.
It’s worth trying again Sara. I find it depends on so many factors so it requires some experimentation. The way I see it is that it’s using something that I used to throw out anyway so if a batch doesn’t work it’s just a bit of my time that I’ve wasted and I’ve learned something for next time.
These are great! I actually made them with soy pulp, leftover from making soy milk. I love that they do not require any additional flour – since my flour stores are down now in our current quarantine status! I added garlic and dill as the flavorings, and also added some flax and sesame seeds for flavor/texture. I salted the tops for a little extra salt (I’m a salt fiend.) I cooked for 20 minutes, flipped, then another 20. I decided they needed a little more time – so 10 minutes more for a total of 50 minutes. Crispy even straight out of the oven, so I expect they will be really crispy once they cool down totally. Thank you!
Hello and thank you for this recipe! Has anyone been successful in freezing these once baked?
I am so happy to finally have something productive to do with my leftover almond pulp. I use this recipe more as a guideline as it’s so hard to gage how much moisture is going to be left in the pulp after straining the almond milk. Sometimes it’s drier and needs a little more moisture and sometimes it’s wetter and needs extra chia or flax to bind it and more time in the oven. I’ve been using either dried herbs to Provence or Italian seasoning and garlic to flavour mine. I also play with the temperature and length of baking time depending on the batch. I take this recipe as an invitation to experiment which is really cool. The only thing I have to watch for is that I don’t eat them all in one sitting. Thanks!
Super happy to have another way to use almond pulp!! Thank you! I thought I would try a sweeter cracker as I was craving something sweet. I omitted the herbs and garlic, and added 3 tablespoons of coconut sugar and 3 big pinches of lavender. They are yummy. Can’t wait to try the savory option next time. Thank you!
I made the recipe and turned out awful! The flaxseed mea made it taste like fish, the crackers never cooked, and the oil was wayy too much. Definitely not a fan of this recipe and will be making my own
I made these last night and wow, my husband and I love them so much!! Thanks for sharing this recipe! Actually any recipe that I have tried from this site is delicious!
Today I made my first batch of almond milk ever. Once I was done I felt really bad about discarding the pulp and started to look for recipes. Upon reading your blog, I didn’t think twice or looked further as I could tell by the ingredients, ratios and clear instructions that this was the perfect recipe. I used dried chives, dried rosemary and a fresh minced garlic clove. I didn’t need to add extra water and the dough formed a smooth ball in my hands, which I rolled with a silicon rolling pin. I did not make them too thin.
I’ve read a few comments about some fails and can’t help to think of a couple of factors that must affect the end result:
I strained my milk in a 200 microns nut bag and squeezed it until the pulp became this big lump, not too wet and not too dry. I used milled flaxseeds in the mix and did not roll out the dough too thin.
You’d expect a crumbly dough if your pulp is too dry, that’s why the recipe calls for water if needed. You’d also fail if your pulp is not made up of very fine pulp and if you roll it up too thin.
I’m excite to make this every time I make almond milk and will be trying different flavors.
Thank you very, very much for this amazing, awesome, incredible recipe!
This recipe works perfectly! So delicious, and my kids couldn’t stop eating them! Thank you for the recipe ❤️
I have tried making almond pulp crackers several times, and they never come out crisp. I have tried rolling them really thin, baking longer, etc. I used coconut oil as I heard that things crisp up more with that. My crackers are always pretty soft.
Any suggestions?
i made these from cashew pulp leftover from cashew milk and they tasted inedible. i had one cracker and i felt sick. i really wanted to like this recipe but i can’t 🙁
What is a serving size for these crackers?
Baked these crackers today and they came out perfectly! I prepared the flax egg separately and waited a few minutes. Then I added it to the mixture. They were tasty. I took it easy on the dried herbs. Next time will put the full amount. Thx for the great recipe!
I made almond milk the other day and threw out the pulp but today when I made itI wondered what I could do with the leftover pulp. voila! These turned out great! I made them with olive oil, flax meal, and Maldon’s seal salt flakes and they are delicious but next time I’m going to up the salt flakes to 2 teaspoons & add rosemary to the mix. So many wonderful possibilities. Thank you!!
I made these tonight and they came out perfect. I can say that I did flip them (carefully with the above stated wax paper/extra cookie sheet method). I also used almond pulp from almonds that I took the skins off after they were soaked (to make very creamy vegan cheese). Very excited to have this recipe, my fiance eats so many crackers!
I didn’t believe it will work but they came out great! Not as smooth as the ones on photo but they’re quite solid and taste great. I just added almond milk because my pulp was too dry.
I want to make these! I prefer to use an egg. Would it be one egg?
I tried using dill, olive oil and garlic and the ground flax seed variation and i loved them. I added a bit of extra salt because i like it that way. Such a great recipe. thank you!
Mine came out too dry that it almost chokes me. What ahould i do in the future? The taste is lovely though.
I just did a double batch (because that’s how much pulp I had), and I used the real egg/no water method, fresh garlic, and fresh oregano and freshly ground black pepperand a little onion powder and cumin.
They came out great! I made them quite a bit thinner because I wanted that crispness. They are a great way to: A) Not spend a ton of time working with the pulp to make it usable; and B) Making something useful, practical, yummy, quick, and easy! Thanks!
I really want to make these tomorrow for my son!
But I wonder how you make almond pulp
Almond pulp is what is leftover after straining homemade almond milk. So, it’s lower in fat than almond flour and feels fluffier. You can see how I made my almond milk here: https://detoxinista.com/how-to-make-homemade-almond-milk/
Mine is very moist. Too moist. How do I dry it a little?
How many grams are in the serving?
Megan, my heartfelt thank you to you for all of your hard work in creating your absolutely wonderful recipes. And also to all of the amazing followers of your site who take their precious time and energy to offer their kind and thoughtful critiques so that people like myself can eat healthier. My question to you wonderful women is could I “bake” these crackers in my dehydrator? And if using a low temp, what length of dehydrating time would be appropriate? This site makes me so happy. As a new WFPB dieter these recipes are fast becoming our favorite recipes. Thanks again, Megan. Happy days.
These crackers lack a salty taste! How can you improve the recipe using some surface salt so as not to make the amount of salt a detriment?