It’s amazing what all can be created with pulp produced by making various types of nut and seed milks. Burgers, breads, crackers, cookies, tortillas, croutons, wrap fillings and pâtés are just some of the many items that can be made. With imagination and inspiration, the possibilities are quite endless.
Using nut and seed milk pulp instead of whole nuts and seeds will lend a lighter texture to whatever you create. Comparable to shortbread, the ‘Tea Cookies’ pictured below are of a medium weight, pretty substantial and wonderful to enjoy with your favorite warm concoction. I like to keep most of my cookie recipes fairly simple, but ingredients and technique can easily become rather complex depending on the desired outcome.
Dehydrated nut and seed milk pulp can last for a good while. If I have on hand a large amount of dried pulp, I will store the bulk of it in tightly sealed containers inside of the refrigerator, and for convenience also store a small amount in airtight glass jars placed on a countertop. For long-term storage, nut and seed milk pulp can be kept inside of the freezer.
For rustic-style crackers I will generally use a coarse pulp as I think it lends the best texture. For delicate crackers I will use a finely ground pulp.
Pictured here are dehydrated coarse almond and Brazil nut milk pulp.
I pair them with salads, salsas, creamy non-dairy dips and even soups. And since they are quite flavorful, they are also good to enjoy straight.
Leftover nut and seed milk pulp can also be utilized while still wet, which can be very advantageous. However, if you are unable to immediately use it, it can be stored in an airtight container and kept inside of the refrigerator for one to two days. Or, similarly as mentioned earlier, it can be kept inside of the freezer and thawed when needed.
