Almond Pulp Crackers

If you make your own almond milk, then we can bet you’re pretty tired of dealing with almond pulp every time. Instead of throwing it away, why not use that fresh almond pulp to make these delicious crackers! Easy to make and easier to customize, these crackers will be your new favorite choice for cheeses, dips, spreads, and more.

  • Serves: about 1 dozen
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes


  • 1 c. Wet Almond Pulp (leftover from making almond milk, etc.)
  • 1/2 c. All-Purpose Flour
  • 3 tbsp. Unsalted Butter, melted
  • 1/2 tsp. Kosher Salt
  • Optional Additions - 1/4 c. Fresh Chives, finely chopped
  • 1 Garlic Clove, grated
  • 1/2 c. Cheddar Cheese, grated
  • 2 tbsp. Fresh Rosemary, finely chopped
  • 2 tbsp. Sesame Seeds


  1. Preheat the oven to 350 degrees, and line a baking tray with a piece of parchment paper. Combine almond pulp, flour, butter, salt, and any additional flavorings in a large mixing bowl, working the mixture by hand until it forms a dough. Press the dough into a rough ball, and turn out onto a floured work surface.

  2. Evenly roll the dough into a large oblong shape until it is about 1/8 of an inch thick. Cut into desired shapes and transfer carefully to prepared baking tray. Bake for 15 minutes, then flip crackers. Continue baking for an additional 10 to 15 minutes or until crackers are golden and crisp. Transfer immediately to a wire cooling rack.

  3. When fully cooled, store crackers in a resealable, air-tight container. Crackers go great with cheeses, meats, or your favorite dips!

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