Leftover almond pulp

[siempresam]

Just wondering if I can freeze it or how long it will keep in the fridge. I hate to make almond milk and then throw away the pulp. So many recipes call for so much more pulp than I have left over, so it would be nice to hang on to it for a few days or couple of weeks until I have accumulated enough for some of these recipes.

Maybe I should just dehydrate it all...

[tracyinfo]

I let it sit in the refrigerator for several days at at time with no detrimental affects. But most of the time, I use it within 3 days. I guess you could freeze it without any problems.

Blessings.

[Revvell]

I also freeze my nuts. As far as almond pulp, I'd not considered freezing it. One can also use it in the shower as a scrub yanno? :D

Revvell

[siempresam]

Interesting - shower scrub! Makes sense, but somehow hadn't thought of that before!

Good to know that I can freeze it. I already freeze the nuts.

I'll probably make flour out of it as well...

[rawpriestess]

Hi,

Yes, you can freeze almond pulp for quite a long time actually.

I use it in my body scrub, with a little honey, instead of soap, and it works really well.

You can also dehydrate it by spreading it out on a teflex sheet and then letting it dry, then grinding it up and use it as flour, in many recipes.

You can also use it in the best cheese cake recipes, per Victoria Boutenko, plus in pretty much any pate, or cracker or anything else you like.

You can use it to make almond milk twice too, I've tried this and it is surprisingly good the second time through.

[siempresam]

Rawpriestess - these are all fantastic ideas. I had wondered how it would turn out to make almond milk again with it. It is good to know that someone else has successfully done this. I'll have to try it.

I'm so glad that there are so many uses for it. Almonds can be so expensive to buy, and I hate to throw away the pulp. I'd rather get my money's worth!

[rawpriestess]

Siempresan,

Hi,
When I use it the second time, I usually do it right after I make the first batch, and use them together.

I'm not quite sure why this works, but it does, although I don't see why you couldn't re-use it when ever you felt like it.

I usually have almonds soaking most every day, as I make alot of almond stuff, burger patties, almond milk, cream and cheese.

I put on raw feasts so I've always got some kind of food in the dehydrator and fridge and freezer for that matter.

So there is alot you can do with it.

I make mine in a Vita Mix, and I know I get alot more out of mine than some people do, I use a really fine mesh nut milk bag, (I have two as they can blowout--on occasion) then I have to stitch them up with cotton thread.

But, I have made the twice through milk, and it is very good. So you may choose to try this.

I have also used 1/2 almond pulp with 1/2 fresh soaked almonds in pretty much every recipe that calls for soaked almonds. this usually works, but then I usually add just a touch more oil to the recipe.

Anyway, play, enjoy, experiment and most of all, have fun while doing it.