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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

Easy almond pulp crackers coming out of glass

Easy Almond Pulp Crackers (Vegan, Paleo)

4.28 from 81 votes
An easy cracker recipe to re-purpose the almond pulp leftover from making almond milk!
prep10 mins cook30 mins total40 mins
Servings:5

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
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: almond pulp, crackers, vegan
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!)

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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! 🙂

  6. 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.

    1. 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.

    2. 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.

  7. 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!!

  8. 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!

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