Question: What should I do with the leftover pulp after making almond milk?

Answer: Dry it out and use it in cookies or in these chocolate almond truffles!

I have been asking myself this question for weeks now – I hate wasting food – and I finally came up with this idea. I don’t think I am the first person but that is why I have this blog.

Generally, I spread the pulp out onto a baking sheet and let it sit out to dry out all day. You can also place the baking sheet in the oven at the lowest temperature (my digital temp is 170) for a few hours. Either way, run the dried pulp the food processor to break it up and then store it in an airtight container in the refrigerator until ready to use!

UPDATE: I got this suggestion from Brenda who makes the nut milk bags that I love. She says, “when you have your little bits of pulp, sometimes it’s only half a cup or so, fluff it a bit with your fingers and put it in the freezer in a zip lock freezer bag. Keep adding to it with your little bits and then when you have time dry it. Process in the food  processor for a more like flour consistency or air dry the frozen pulp to use in your recipes.”