Have you ever made a big batch of nut milk, only to be left wondering what to do with the leftover pulp? Well, wonder no more!

A couple months ago, when I made up a batch of almond milk to drink in cold-brewed coffee, I was left with a substantial pile of pulp. I wasn't sure what to do with it, so I froze it in convenient 1-tbsp cube form for future application. This turned out to be the best possible idea. Now I get to throw delicious almond pulp into various recipes at my leisure!

Most of the time, these guys make an appearance at breakfast. I think my favorite way to use them is in smoothies. They provide great texture and a bit of protein while eliminating the need to use the ever-present frozen banana: a win on all counts.

This time, I broke out a few of the overabundant nectarines in our crisper, and pulled both almond pulp and flaxseed meal out of the freezer. With a whack of plain yogurt, everything combined to make Captain Planet an excellent and easy breakfast smoothie.


Nectarine smoothie with frozen almond pulp, yogurt, & flaxseed meal

2-3 nectarines or peaches
3 tbsp frozen almond pulp
1 tbsp flaxseed meal
several large spoonfuls plain yogurt/your choice of vegan sub

Pit your nectarines and chop them roughly. Add to a blender with your cubes of frozen almond pulp, flaxseed meal, and yogurt.

If you want to add anything else, such as more fruit or greens, now is the time. I think a big handful of mint would go exceptionally well with this combination. Or maybe some shredded coconut...

Blend everything together thoroughly, pour into a glass of your choice, and drink with gusto. Hooray, smoothie!


Okay. So what if you want a more substantial breakfast? Almond pulp can definitely make an appearance there too. I mean, I wouldn't try mixing them into scrambled eggs--that is, unless I were already doing some sort of fried rice presentation. Actually, that might be interesting. Mental note: try more obviously savory things with almond pulp. Anyway, since almond pulp goes beautifully with grains, why not throw a couple cubes into a pan of oatmeal?

In this case, your pulp doesn't need to be frozen (although it can be--it'll just defrost in the pan in that case), so it's an excellent breakfast to make and eat along with your fresh almond milk latte.


Almond pulp & flaxseed oatmeal with bananas, yogurt, dried apricots, & sesame seeds

3 big handfuls rolled oats
2-3 tbsp almond pulp
2 tsp flaxseed meal
large pinch salt
water to cover
fruit, yogurt, & seeds to taste

I never measure anything when making oatmeal, so this is all estimated.

Put your rolled oats, almond pulp, and flaxseed meal into a small saucepan. Season with a big pinch or two of salt. Add water to cover by about a finger's width.

Cook over medium-high heat, stirring occasionally, until your oats are done to your taste. You may need to add a bit more water if you prefer a thinner oatmeal. I like mine pretty thick, personally.

Put your finished oatmeal in a bowl and top with your choice of yogurt, fruit, seeds, and nuts. I really like dried apricots and toasted sesame seeds in a bowl of oatmeal, but go ahead and add whatever sounds good to you.

Eat, with almond milk latte optional. Yay, breakfast!

What do you guys do with the pulp left over from making nut milk? I'm thinking I need to branch out into using it in baked goods pretty soon.