If you decided to start making your own almond milk (see recipe), congratulation, you probably realised how big difference there is between the homemade and store bought one. It’s not something you usually want to throw in the compost bin. But it turns out that this nutty pulp can be used for eating too :)! For example, it is perfect for use in pate, pesto or hummus recipes.
So if you’re now having a hard time figuring out what to do with the pulp, don’t worry, we’ve got a nice idea for you – we’re going to make an awesome almond pulp pate you’ll simply fall in love with!
Preparation time: 15 minutes
- 2/3 cup of nut pulp (from previously made nut milk)
- Juice of ½ of an organic lemon
- 1 tbsp. of date puree
- 1 tsp. of green curry
- 1 tsp. of sumac
- 1 tsp. of white miso
- 1 tsp. of gluten free tamari sauce
- cayenne pepper to your taste
- Combine all the ingredients together and let it rest so the flavours blend together.
- The only last step is to Enjoy!
What do our readers say about this recipe?
“I made this and it was delicious. I like to make this and freeze the left-overs and eat it cold throughout the week. Just heat for a few seconds in the morning to get it soft again.”
“My daughter and I made this and we really liked it. We’re trying to mix it into our yogurt, but we haven’t quite figured out how to make it work yet. Anyone got any ideas?”
“Made this for my daughter’s birthday and she absolutely loved it! I will definitely make again!”
“I had some leftover pulp from making almond milk, so I tried this and I can only say wow, wow, WOW! I put it on crackers with dried porcini mushrooms and olives and boy, was it awesome!”
“I’ve had my first taste of this awesome, excellent, delicious, tasty and once again awesome pate and it is… Well, simply awesome! It’s easy to mix and more importantly sooo filling. Thanks so much for sharing, I will surely use this recipe again! ”
“Made as a dip at a dinner party, everyone loved it as much as I did, I’ll be making it again.”
“I made this for a party and handed out pate with crackers at the end of it. It was all gone within 10 minutes.”
“I made this and served it with rice crackers and bruschetta. It was a hit!”
“Is there a way to freeze it? I’d love to make some for when I’m on the run, which is quite often.”
“I made this for my brother in law, because even though he taught me how to make your own almond milk, he usually simply throws away all the pulp. So I tried my best and served it with sourdough bread. The result? It was gone in seconds, he loved it, and more importantly, promised that he won’t throw the pulp away again! “
