A couple weeks ago, my friend Gillian posted a fabulous recipe for almond pulp crackers- made with the moist mealy result of blending almonds for home made almond milk. I loved the idea of this… after all, I hate wasting food. But how would they taste? Lucky for me, she gave me a sample of these rich and crunchy crackers and I was instantly sold. So when I made a batch of fresh almond milk for the blog last week, I knew exactly what I was going to do with my pulp.
I decided to go a more savory route with these crackers- less sweet and more… cheezy. Inspired by the Rosemary Quackers I devoured from my quick trip to One Lucky Duck when I was in New York, I combined the pulp with only a hint of oil, some nooch, a pinch of salt and a whole lot of herb goodness- and out popped probably my favorite crackers of all time.
Unfortunately I didn’t get many of the batch thanks to my sneaky hungry hubby… I guess I should be happy he devoured almost an entire tray of vegan, raw crackers, so I won’t complain. I’ll just have to make some more almond milk and make another batch, just for myself. 
Cheezy Herb Almond pulp crackers
{raw, vegan, gluten-free}
1 batch almond pulp (from 1 cup of almonds make into milk- about 3/4 cup)
2-3 tablespoons nutritional yeast, to taste
1 tbsp coconut oil, softened
2 tbsp sesame seeds
big pinch salt
pinch basil, pinch rosemary, pinch oregano
1. Mix all ingredients well in a large bowl. Using a dampened rolling pin, roll to about 1/2” thick on a dehydrator teflex sheet. Using a knife, lightly cut dough into desired shapes. Don’t worry about trying to separate them- they’ll separate as they cook. (Alternately, you can simply leave the dough in one piece and crack them into pieces at the end.)
2. Dehydrate at 115 for 16-18 hours, until crispy. Will last for about a week at room temperature.
Note: If you want to cook these at a lower temperature, feel free- they’ll just take longer. And you can also make these in the oven on a parchment lined pan- turn it down to it’s lowest temperature, prop the door open and cook until crispy!
What do you do with your nut-milk pulp? I’ve heard muffins might be a good idea too… mmm!
xo
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Ooh I’m dying to try these savory too! These look awesome!!
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