3 Creative Uses for Almond Pulp: Raw Bread, Raw Zucchini and Almond Hummus, and Raw Chocolate Protein “Fluff”!


Waste not, want not. It’s the essence of student budgeting, and it’s a proverb I’ve taken much to heart this year, as I fight to make loans stretch and adjust to life without a steady income. Even as a student, I spend more money on food than do most people. Why? Because

a) Food is more important to me than it is to most people. I value food the way some people value travel, others clothing, others square footage, and my budget reflects food as a priority.

b) I write a food blog.

c) I shop as organic and local as I can, and sometimes this means I pay more. To me, it’s worth it.

The tradeoff, however, is that I do my very best not to waste the high quality food I buy! And this means reusing and recycling everything, from my juice pulp—which comes from making fresh vegetable juices—to my almond pulp, which is what I strain out when I make homemade almond milk or cashew milk. Making homemade juices and nut milks is nutritious, delicious, and fun, but it also creates leftover food that many would discard. Trust me when I say that this food does not have to go to waste. Let me show you why and how.

Recently, I shared a recipe for almond and coconut macaroons made with my almond milk pulp:


Today, I have three more ideas for you. These are simple, easy, and fast. They may not be the most gourmet recipes I’ll ever post, but they’re useful, and you may find that they help motivate you to try making almond milk, among other things!


The first recipe is for a homemade flax and veggie bread. I made mine with juice pulp, but you can definitely use shredded zucchini and carrot instead. Like all of my raw breads, it’s not going to taste like “real” bread, but it’s crispy, simple, and a great way to make something very handy out of leftovers.

Raw Almond, Flax, and Veggie Bread (Vegan, Raw, Gluten Free, Soy Free)

Makes 9 Large Slices

1 cup almond pulp
1 1/2 cups veggie pulp
1/4 cup flax meal
1/4 cup nutritional yeast
2 tbsp Bragg’s Liquid Aminos (or 1 tbsp tamari or nama shoyu)
2 tbsp chia seeds

Blend all ingredients in a food processor. Spread on a Teflex lined dehydrator sheet and score into 9 pieces of bread. Dehydrate at 115 for 6 or more hours, flipping once toward the end of the dehydration time.

You may notice that I served my raw “bread” with a dip that looks suspiciously like my raw zucchini and almond hummus.


This new recipe is pretty much a rip off of that old one, except that I used almond pulp instead of almonds. The result is a hummus that is far lighter and fluffier than regular hummus, but still adds a lot of flavor as a dip or spread!


Zucchini and Almond (Pulp) Hummus (raw, vegan, gluten free, soy free)

Makes 2 heaping cups

1 large zucchini, chopped
1 1/2 – 2 cups almond pulp (use up what you have)
1-2 tbsp lemon juice (to taste)
1 small clove garlic
1 tsp cumin powder
1/4 tsp sea salt

Blend all ingredients together in a high speed blender till silky smooth. Serve as a dip, spread, or sauce.

And last, but not least, my favorite new use of almond pulp! Chocolate almond protein fluff.

I know, I know. This sounds like the kind of recipe you might find on a body building site (made with whey protein, of course). But in considering the kind of texture this most resembled, I had to admit that marshmellow fluff was really the closest approximation. This recipe is basically a stand in for nut butter, but it’s infused with a protein boost in the form of vegan chocolate protein powder. It’s tasty, it takes 5 minutes to make, and it’s fantastic on oatmeal, as you can see (those are fresh blueberry oats!),


Chocolate Almond Protein Fluff (raw, vegan, gluten free, soy free)

Makes 2 cups

2 cups almond pulp
1 heaping scoop chocolate protein powder (I used Sun Warrior; Vega would also be fantastic)
Dash sea salt
2 tbsp raw cacao powder (I use Navitas Naturals)
Stevia to taste (I use dates in my almond milk, so the pulp is already a little sweet, and I didn’t need much stevia)

Blend with a fork or in a food processor. Serve on toast, with a banana, over oats, or in any way you like for a chocolate fix!

This stuff is unexpected magic. In truth, I’ve been eating it with a spoon.


In a way, all of the recipes here resemble “poor man’s” recipes—they’re quick, economical versions of the “real thing” (be it hummus or nut butter). So they’re not the recipes you’ll take to a dinner party, or cook when you’re attempting to woo a date. They’re the recipes you’ll make to keep your kitchen economical and waste-free, and enjoy a tasty bite or two in the meantime. You’ll feel proud and resourceful for it, I assure you!

Side note, before I sign off: alas, I haven’t thought of a replacement for almond pulp. So I can’t offer modifications for these 3 recipes, as I wouldn’t want to lead you astray with something I haven’t tested myself. Even so, anyone can make homemade almond milk, so I hope the post inspires you to at least give it a shot!

Night, all.


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  1. Just curious how much a “scoop” of protein powder equates to in tbsp or cups? Thanks

  2. My question is in the raw bread recipe you use nutritional yeast, is there a substitute for that ingredient. I am prone to candida.
    Thank you I love that you make use of everything.

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  5. Does it matter if I don’t use the chocolate protein powder in the 3rd recipe so I only use cacao powder and almond pulp? Maybe I can add honey instead of chocolate protein powder? 😀

  6. Hi, I came across your site and made the Chocolate Almond Protein Fluff. Taste amazing. I am just wondering – on your picture it looks a lot firmer/moist whereas mine is quite crumbly. Any suggestions.
    I am going to try some of the other recipes, too. It will be a wonderful way to use the almond pulp.
    Awesome! Uli

    • Uli, thanks for the comment! How crumbly vs. firm it is probably just has to do with whether or not you strained it as much as I always do (I squeeze my nut milk bag to get every last bit of liquid out).

  7. I am not a person who typically reads blogs or tries many recipes from them. I recently started making my own fresh Almond Milk and found your blog when doing a search on what to make with the remaining pulp/fluff. So far we have made the zucchini hummus (several times actually — it’s a big hit with my husband and friends) and the chocolate fluff. The chocolate fluff I blended with whole raw cacoa, bananas, and maple syrup instead of the stevia, protein powder, and cacoa powder. It came out delicious. Thanks for posting and I will be checking out more of your recipes soon!

  8. I just made the zucchini almond pulp hummus only I doubled the zucchini, garlic and lemon and it turned out PHENOMENAL! This lightened the calorie load while increasing the nutrition and also the consistency is really nice. Thanks for your inspiring recipes!

  9. Thank you so much for the great ways to use the almond pulp. The macaroons are awesome. One minor correction: You can’t say that the Raw Almond, Flax, and Veggie Bread (Vegan, Raw, Gluten Free, Soy Free) is soy free; it calls for Braggs Liquid Aminos, which is made from soy beans. (and so are tamari and nama shoyu.

  10. These are wonderful recipes!! Thank you. I also completely agree with you that “GOOD” food is more important!

  11. Another great use for almond pulp is…for the birds!! If you have a wild bird rescue organization nearby, most would love to have it since they typically run on donations and volunteer work! I’m told it is wonderful for smaller birds who can’t crack the shell of a large nut. I’ve been happily freezing and donating what I don’t use in recipes for the last several months. It’s very gratifying to know it’s helping creatures in need. I plan on using some for the birds in our yard as soon as my hubby makes me that squirrel proof bird feeder!

  12. As a ten year cancer Grade C ovarian cancer survivor I try to minimize my exposure to carcinogens. This often results in spending more money on organic foods than I would on conventional ones, which is why I enjoyed your post on using almond pulp.

    At our kitchen, the High5Kitchen, we always buys organic almonds and although many of your readers might already know about this issue, I continue to write about it in our Co-op newsletter and on my blog.

    All organic and conventional raw almonds from California (which produces almost 100% of the domestic almond sales and 80% of the world market), unless sold directly from grower to consumers at roadside stands or at Farmers’ Markets, are required to be pasteurized under the Almond Marketing Order.

    Almonds labeled “raw” whether organic or conventional are pasteurized. Only almonds labeled unpasteurized are not pasteurized.

    Why should this make a difference?

    According to Tim Birmingham, Director of Quality Assurance and Industry Services for the Almond Board of California, in my interview with him last week, while organic almonds use a steam pasteurization process most conventional almonds are processed by fumigation with propylene oxide. Propylene oxide (PPO) has been classified by the Environmental Protection Agency as Class B2; probable human carcinogen and is banned in the European Union and Canada.

    Are there health ramifications from pasteurization?

    In addition to loss of enzymes, there is some nutrient loss in steam-heated organic almonds

    For conventional almonds using PPO pasturization processes there is the potential for propylene oxide residues in the almonds

    It is worth noting that pasteurization cannot prevent all outbreaks of salmonella and that many growers believe good agricultural practices could be equally successful in the prevention of salmonella

    Unless we as consumers purchase organic almonds we will not know (absent direct company inquiry) whether the conventional almonds we have purchased were PPO fumigated.

    For example, when I contacted Blue Diamond, they informed me that while their almond milk is not pasteurized utilizing PPO, their “whole, natural almonds” are fumigated with PPO.

    For more information you can visit celebratewholefoods.wordpress.com. The mandatory sterilization requirement of the raw almond (in effect since 2007) is currently being litigated and unfortunately took a blow as of this Friday, when there appeal was denied, however, there are still avenues open and I believe the organic farmers are still going to pursue them.

    I have linked your almond pulp recipes in our newsletter and on our blog. Thanks for the wonderful recipes.

    Chris Smith

  13. HI there, just having a great time with the almond pulp. You pushed my CREATIVE button and I substituted red capsicum and a fresh red chilli to taste instead of zucchini…YUM YUm YUM…..I also found if I reduced the lemon juice and put in a few strips of lemon zest and GOOD olive oil it was really really SCRUMMY…..have a BE YOU TO THE FULL (BEAUTIFUL) DAY :)))

  14. Hi Gena,
    I made my first almond milk today and just couldn’t throw the almond pulp away, as I am of the same ilk….waste not, want not, tight budget also. I am very impressed with your recipes which I will have a crack at. They all sound yummy. Sooo THANK YOU for sharing and I am now excited…now which one will I try first ????? hmmmm
    Have a BEAUTIFUL day
    Avril :)))

  15. Hi, I have sooo much frozen almond pulp and was excited to see the fluff. I had my doubts when I read the recipe but, boy oh boy, it’s really delicious. I needed to add about a cup of water when using my blender. I added 4 dates (but no stevia) and it’s just the right amount of sweet for me. THANKS!

  16. I’ve been experimenting with my almond meal as well, since I make almond milk every 2 or 3 days! I use it in my vegan “buttermilk” biscuits, in smoothies, pancakes, granola bars, etc. So excited to try your ideas!

  17. This is such a blessing!!!!! I’ve been needing recipes for this as I make a ton of almond milk, I have 4 boys almost all teenagers now. I also make coconut milk so I’m glad for the macaroon recipe as that is something to use up my coconut pulp. I usually use my almond pulp in my homemade granola recipe and I hide it in waffles, pancakes, corn bread, etc. But these recipes are going to be a refreshing change. Thanks!!

  18. I’m so glad you made mention of the fact that you tend to spend a bit more money on food. It gives me hope that I can sustain my lifestyle if I’m careful once I’m scraping by on loans!

  19. Hi Gena
    Sort of unrelated to this post, but related to you in general- I adore both you and Gwenyth Paltrow, and now you are both speaking the same language- wanted to send you the link to her blog today which is about breakfasts. Maybe she reads your blog, too. I hope so. She should. The guy who wrote this post is a MD nutritionist- maybe he reads your blog too. He should.

  20. Regarding the choccie fluff: I have made a similar recipe, but without almond pulp! I use 1 banana (ripe!), 3 fresh dates, a scoop of chocolate protein powder (vegan) and a pinch of cinnamon! Mix it into softness in a blender or Magic Bullet! It is amaaazing!

  21. You’re a woman after my own heart, Gena. (I have to restrain myself from crying out in despair when I see people throwing out, say, the broccoli stem without using it.) I simply must resume my hunt for cheesecloth/muslin for nutmilk-making! I tried a few times recently and no store had anything but bright pink or patterned muslin, which I thought wouldn’t be the best option as I’ve never been a girly-girl and so pink almond milk doesn’t appeal to me. 😉

    But that fluff does. I definitely need it in my life.

  22. Love the poor man, er, woman’s recipes. We use every scrap of food around here in some sort of way, recycle stalks and onion peels for stock, nut pulps for crackers and such, so thanks for even more great ideas! I do think seedmilk (like sunflower) pulp would work as a fair substitute for nut pulp, and other nuts pulps are fairly similar to almond pulp.

  23. Your juice pulp recipes have been a real inspiration to me, having pulled out my masticating juicer after a long hiatus, and going on a juicing frenzy. My first try, crackers composed of carrot and ginger pulp with ground flax, sesame, and nori, was an encouraging success.

    Tonight I juiced raw sweet potatoes for the very first time. Unbelievably and astoundingly delicious ! I’m going to mix this with coconut flakes (would use almond pulp if I had some), ground flax, chai spices and maybe some date paste.

    I also tried juicing a cabbage – another delicious surprise ! That pulp will probably make it into a batch of crackers along with some hot moroccan peppers I get here in paris and dried tomatoes.

    Thank you !!

  24. I totally agree on all 3 points and its why I’m a bit terrified to going back to being a student. But I’ll make it work! These recipes are also fantastic and I just really love everything about this post. Plus I’d totally take that hummus to a party because everyone loves hummus. Its our little secret, right? 😉

  25. I’ve never tried making homemade almond milk before, but these almond pulp recipes look delicious! I love how creative you are with leftover foods and stretching ingredients.

  26. Hi Gena,
    I have made the almond milk for the first time, turned out great!
    Question, do you know how much of the protein is actually in the milk, or is the most of it in the pulp?
    Thanks a lot,

  27. Gena, I love that you give so many tips,tricks and advice on how not to waste food but still buying the best local ingredients one can get. Overall you probably spend less on food than the average person because so much gets thrown away, people spend a ton of money on snacks, coffees etc. which adds up ! people spend 3 euros on a coffee without even thinking but think it over and over again when buying fresh produce vegetables.

  28. Oh boy — I’m the same, but I’m not a food blogger. I lead a pretty simple life, so good food is my one luxury.

    I have a question (since my ED nutritionist is not a raw expert by any stretch of the imagination): what kind of nutritional value does nut pulp have? You’ve probably been asked a million times, but I’m a bit confused about it. Part of my ED recovery has been making sure my food is ‘nutrition dense’…my nutritionist thought there would be very little ‘value’ other than bulk in nut pulp, but I don’t think I agree. Can you help us both out?


    • Robyn,

      I understand what your nutritionist is saying, and far be it for me to contradict, but on the other hand, not wanting to eat anything that’s NOT nutrient dense may actually be a rather rigid stance for a person in recovery! I’d say definitely opt for nutrient dense foods, but the occasional use of one that’s not isn’t tragic.

      I have been asked a lot about the nutrition info for pulp, and to be honest, I just don’t know: I have no way of saying how much fat and protein goes into the liquid, and how much is strained out. Even weighing it wouldn’t help me gauge what the blending process does to nutrients. I’m guessing that it’s mostly fiber and some fat. Hope this helps!


      • Hey Gena — thanks! I don’t want to paint my nutritionist in a negative light — she’s definitely NOT crazy stringent about things. But she does know in my history, I became addicted to foods that felt filling, with little or no nutritional value or calories. She wants me to be sure that I am eating enough protein and fat during the day.

        Your info, as always, is very helpful! Thanks a ton!

  29. I think I need to make almond milk just so I can try these recipes!! They all look fantastic, but the fluff and the hummus are really calling to me. And I love your little bowl (creamer?) with the hummus in it!!

  30. Gena, thank you for a great recipe! I was using my almond and veggie pulp to make gluten free bread 🙂 Looking forward to trying out the protein fluff!

    By the way, I loved your sprouts and smoked guacamole salad!!! It came out amazing and even my chicken loving bf enjoyed it!

    • Could you post your recipe for the gluten free bread using almond and veggie pulp. I have wanted to do that.
      Thanks, Sharon

  31. Thanks for these Gena, I’ll definitely be trying out the protein fluff recipe it sounds fantastic. Glad I have a few more ideas for using up my nut pulp, I’m all for saving money on groceries and reducing waste whenever I can!

  32. thank you for all the wonderfull recipes!
    I have one question though, how long will food, wich I would make in a dehydrator, keep? And does it kill any bacteria, because the enzymes do stay alive?
    thank you,

    • I keep it in the fridge after dehydration, just to be safe. I think how long the food lasts will depend on the food in question!

  33. Poor man’s food is always a welcome topic–and I think it’s great you’re featuring that kind of recipe in three such yummy guises.

    The ‘fluff’ recipe sounds especially intriguing. I’m intrigued by how well the hummus holds together with no added tahini or oil–definitely a good ‘light’ version…

  34. I LOVE this. It is so important not to waste, we have so much here. Even if you are not on a budget, I think it is important to throw away less. It is a mind set that we all need to get into. Thank you for this reminder

  35. You always make the most of your food and I agree with Waste not, want not. I grew up with that mentality from my grandparents and parents and although I spend money on certain things, when I do, it’s well-researched and well-thought out. And on a daily basis, I am the queen of trying to stretch a buck…you have to in this economy with a family in SoCal!

  36. I too spend a disproportionate share of my meagre income on food. By way of apology, I’ll say that I do shop mindfully, but sadly, we live in a warped world where eating according to my values means paying ethical premiums. I’ll compromise here and there, but for the most part, I shop outside the corporate food system, keeping my money “in the circle,” so to speak. So, yes, definitely, I do my best to put things like juice pulp and, especially, nut milk pulp to good use. It’s a big challenge. One of the hardest things for me as an eater over the years has been accepting that not every meal is going to be stellar. I haven’t quite come to terms with the humdrum meal … but not every meal can be a production and not eating because I’m too tired, or too stressed, or falling back on anorexic comfort foods (you know, green leaves) isn’t the answer either. There’s something to be said for pure nourishment! I’ll still throw out something that’s gone just the slightest bit bad, but I’m getting OK with “boring.” After too many years. 🙂

    • Oh, how well I understand these feelings. You have no idea. I’m getting OK with “boring” purely because of my student schedule/time constraints, and I suppose it’s healthy for me 🙂

  37. You are so awesome for using everything you’ve got. I’m so OCD about not wasting anything when it comes to food. I just can’t throw away food…of course, I tend to shop often which doesn’t save money, but it prevents waste of produce. I am thrilled to see how you turned almond pulp into a nutritional ingredient—so impressive. I don’t juice or strain anything. So my only waste is packaging or fruit/veggie inedibles. The Chocolate Almond Protein Fluff looks delicious! Your creativity amazes me. I’m a vegetarian/pseudo vegan 98% of the time. To keep my family from judging me, I eat some cheese or free-range poultry on occasion, though I’d rather not. I love the recipes you share. Keep it up, you’re awesome! =)

  38. Thank you thank you for these recipes! I have been saving my almond and brazil nut milk pulp for stashing in my kids’ french toast and pancakes. I have let them in on me putting some greens into their fruit and nut milk smoothies, but I haven’t told them about my french toast and pancake secret. 😉

  39. Thank you Gena! I have been freezing almond pulp for a while now and will certainly use some of it to try these new recipes. They seem delicious!

  40. I want to make almond milk now just to make that protein fluff! Thanks for so many thrifty but still tasty options, Gena. I, too, hate to waste food but still want to eat things that are healthy and taste great. 🙂

  41. “The tradeoff, however, is that I do my very best not to waste the high quality food I buy! And this means reusing and recycling everything.”
    I really appreciate you bringing up this point. Like you, I share that same idea of not waisting the high quality, nutritious food I purchase. I find it a fun (though, sometimes frustrating) challenge because it helps us create new recipes and try new things we normally wouldn’t gravitate toward. Thanks for reminding me of this!
    Wishing you the best. katie