Making DIY Almond Milk Waste-Free | A Recipe with Leftover Almond Pulp

I made almond milk – Yay! So, what do I do with the pulp?

When I first started exploring with making my own dairy-free milk, I would love sticking to cashew milk for a few reasons. 

For starters, it comes out with a very creamy texture, which I love. But if I am being completely honest, cashew milk was the only one that people would say that you can make without having to strain through a cheese cloth.

I resisted the cheese cloth idea not only because it added an extra step, but mainly because it hurt to throw out the pulp left behind. Whether it was from almonds, oats, or coconut. 

Every recipe that I found on plant-based milk options, would say that you can just use the pulp (of everything) in baking – but instructions like that always confused me. Because when it comes to baking, it can be a bit like an exact science. You need the precise measurements and right dry to liquid ingredient proportion for it to work. As much as I LOVE winging recipes, this felt like it could easily turn into a wasteful disaster.

Long story short, I would avoid making any type of milk that was not from cashews. Until one day, when I came across a recipe for “ricotta” made from almond pulp. Plug in mind-blown emoji.

So, I want to share with you my version of the recipe and one of my very favorite ways of using the leftover almond pulp. First, because it is so easy and there is zero chance of any baking mistakes since there is no baking involved. Second, because you can enjoy it in so many ways: as a spread to your morning toast, in your lasagna, or to top just about any dish. You are getting the delicious flavor AND amazing nutrition – a double win.

Let’s not waste any more time and dive right into the recipe…

In case this is your first time making almond milk, what I typically do is soak 1 cup of almonds overnight in filtered water. The next day, drain the almonds (you can use the soaking water to water your plants), in a blender, blend the almonds with 4 cups of filtered water, and strain milk using cheese cloth. 

You will use the leftover pulp to make your “ricotta”.

Almond Pulp “Ricotta”

Ingredients:

• Pulp leftover from almond milk

• Juice of 1 lemon

• 1 TBSP olive oil

• 2 garlic cloves minced

• ½ TBSP oregano

• 1 tsp smoked paprika

• A handful of fresh chopped green onions

• Salt and pepper to taste

Instructions:

In a bowl, mix well all ingredients. No mixer or blender needed. Give it a try and tweak flavor to taste. Enjoy within a week! 

Note - Keep in closed container in the fridge.

Before ending this article, I just want to send you off with a little loving note... 

Being more sustainable, just like eating healthier, is not a straight-line path. It is full of ups and downs and wild curves. If there’s one thing that I ask you to do, is to let go of that negative self-talk whenever you “mess up”. Life is messy. Get up, shake off that dust, and keep shining on.

Sometimes all that we can do is pick up the store-bought chocolate milk. Then, there will be times where we will make our own almond milk and “ricotta” straight from the almonds. The important thing is to always keep trying to do our best – to show up for our bodies and the planet with love. Every single day!

Written by:
Raisa, The Nutrinut