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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.
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!)
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 ??
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.
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.
Try Brazil nuts for your “cheese” as a bonus, Brazil nut mil is delicious!
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!
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!
Oooh Yum!! I may try these with some parmesan and rosemary and maybe some flake sea salt on top!
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?
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.
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!!!
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.