What Can You Do With Nut Milk Pulp?

If you’ve been making nut and seed milks (and if not, get your groove on with this base recipe!), you’ll notice that you often have quite a bit of nut ‘pulp’ – the remaining fine pieces of nuts or seeds in your nut milk bag – left over. As good quality, raw nuts and seeds can be costly, and you do not want to throw away something full of ‘good’ plant fats and protein, I am often asked what this wet, mushy substance can be used for. Here are a few ideas:

1. Add the pulp to cooked/baked breads, muffins, cookies or oatmeal.
2. Use in raw cookies or crackers.
3. Add to your smoothies for extra fiber, bulk, fat and protein.
4. Dry and use when raw recipes call for ‘nut meal’. To dry in the dehydrator, spread wet pulp on a tray covered with a non-stick sheet and dehydrate at 105F/40C until no moisture remains. Using an oven, place pulp on a cookie sheet lined with parchment or baking paper and set oven to the lowest setting possible, heating until pulp is fully dry.
5. Use (dried) in place of traditional bread crumbs.
6. Dry and further grind to create ‘nut flour’ (e.g., almond flour, cashew flour), yielding a gluten-free, grain-free, paleo flour which can be used in all sorts of raw or cooked recipes. After drying pulp (see above), place in a high-speed blender or spice/coffee grinder and process until smooth and light.

Wet nut milk pulp can be stored in an air-tight container and kept in the refrigerator for several days, or the freezer for several months. Dry pulp and the resulting flour can be stored in an airtight container or bag at room temperature for several months.

Take care when using pulp which has been sweetened or flavored (depending on what kind of milk you made), as this will affect the taste of the end product that you are using it for.

What do you like to do with your nut milk leftovers? Add a comment below to share your favorite uses with our readers!