No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.


  • 1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
  • 4 teaspoons agave syrup (nectar)
  • ⅛ teaspoon kosher or sea salt

Recipe Preparation

  • Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).

  • Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.

Nutritional Content

Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 70Reviews Section

This is a versatile recipe for making raw almond milk, rather than buying it in a carton. You can use a blender or food processor.

To get a jump start, sprout some raw organic almonds. It could take a couple days for sprouting, or you could just soak for a day.

Soaking will still bring the almonds to a more alkaline state and fire up the enzymes!

This fresh almond milk, for me at least, ends up costing 2-3x that of almond milk in the carton, but it's well worth it. Perhaps the places I shop are just too pricey? Either way, this recipe is great.

You could strain the milk in a nut milk bag but I don't bother myself. Give it a quick shake before drinking and you shouldn't notice the grit.

And if you are using it in your homemade cereals or similar recipes, then you really shouldn't take notice of any grit.

If you have extra soaked (or sprouted) almonds, snack on the rest.

Brazil Nut Milk

This Brazil nut milk has an incredible flavor, is loaded with selenium and other nutrients, and makes a nice change from the usual nut milk.

As fond as I am of almond milk and cashew milk I like to mix things up and make a variety of plant-based milks for nutrient and flavor diversity.

Brazil nut milk is in my rotation because it in smoothies.

The Health Benefits of Brazil Nuts

Brazil nuts are one of the richest sources of selenium (about 2,500 times more than any other nut), making them a fantastic complete vegetarian protein with a full amino acid profile. Just two raw Brazil nuts accounts for the daily requirement. Selenium supports heart and prostate health, and boosts immunity.

Containing the amino acid methionine, which promotes antioxidant production to combat free radical damage, Brazil nuts up the anti-aging agenda, too. They’re also a good source of calcium, iron, zinc, magnesium, Vitamin B, and omega-6 fatty acids. Like all nuts, they’re a good source of plant-based protein.

Purchase raw shelled Brazil nuts from source with a high turnover to ensure maximum freshness and quality and store them in a sealed glass container in the fridge, as these nuts are even more susceptible to rancidity due to their very high fat content. Roasted salted Brazil nuts are delicious. But as with all other nuts, this greatly compromises the nutritional integrity of the nut, and heating them produces carcinogens, which create toxins in the body.

Always Soak Brazil Nuts

As Brazil nuts contain some of the highest concentrations of phytic acid, always soak them to neutralize enzyme inhibitors.

Learn more about the benefits of soaking nuts, seeds, and grains, and get how to soak food cheat sheet.

Don’t eat too many Brazil nuts

You also can get too much of a good thing. The shells of Brazil nuts contain aflatoxins, which have been linked to liver cancer in some studies. The EU have strict importing regulations for whole Brazil nuts for this reason. Excessive consumption of Brazil nuts can lead to selenium toxicity which causes a metallic taste in your mouth, garlic odor in the breath, fatigue, nausea, vomiting, skin rashes and blotches, diarrhea, runny nose, cough, nerve pain, brittle nails, and hair loss. I consume in moderation, and never more than 1 cup a week.

Having said that, Brazil nuts are a great inclusion in a healthy diet, and making milk is a great way to get your brain food fix.

How To Use Brazil Nut Milk

Brazil nut milk can be used in place of almond milk in most recipes. They have a similar mild flavor and texture when strained.

4 recipes and tricks to recycle tigernut pulp

If that’s the case, your house must be full of leftover pulps which you might not know what to do with. We have many recipes and ideas on the “pulp” section of the blog, but in this article, we will be focusing on tigernut pulp. We put together a few recipes which we hope you’ll find enticing, but before getting into that, we will be sharing some quick tips and express recipes!

Ideas for a quick pulp recycling:

The quickest way to use up tigernut pulp would be adding it to yogurt, soup, vegetable purées, salads or pasta. In this video, you will find many different ideas to recycle almond pulp. Tigernut pulp, however, does have a thicker, coarser texture, but when paired with creamy, oilier foods such as yogurt or oil, we can consume it with no trouble at all.

Before we start with the recipes, let me remind you that in case you don’t have time to cook with the pulp straightaway, they can be kept in the freezer for later use.

Basic tricks to use up leftover pulp in vegan baking:

You’ve probably seen tigernut flour as an ingredient in many recipes. This is not the same thing as tigernut pulp, whose water content is way higher. In case you want to substitute one ingredient for the other one, you’ll need to remove the 50ml-100ml extra water present in the pulp from the other liquid ingredients in the recipe, such as milk, for example. This is a great way to come up with many different combinations!

On the other hand, you’ll have realized by now that both tigernut pulp and flour have a very coarse kind of grain, so it’s necessary to mix it with a higher gluten content flour in order for the goodies to rise in the oven. Due to its texture, tigernut baked goods do not entirely feel like those made with all purpose flour, but they’re fantastic anyway, and they have a nice touch due to the tigernuts.

That being said, I’m going to proceed and share some recipes from the Chufamix community, which we really hope they can inspire you. Some of the recipes aren’t vegan, since they contain butter or eggs, but those can usually be replaced by their plant-based counterparts.

Here’s how you can make a vegan egg: mix 1 tablespoon of chickpea flour with 2 tablespoons of water and stir to create a gooey mixture.

In order to make 250g vegan butter , mix 100g of organic rice oil, 60g corn oil and 40g olive oil. Add in 50g of cacao butter, previously melted. Mix everything thoroughly and let it cool before using. Remember to keep inside the fridge!


Make sure that the pulp is dry before starting to make the recipe. You will need the pulp from making horchata with about 200g of tigernuts. Add 4 tablespoons of olive oil, 2 tablespoons of mixed seeds, half a teaspoon of each: garlic powder, paprika, oregano, onion and salt to taste. Mix well until thoroughly combined.

Place the dough between two sheets of parchment paper and roll it until very, very thin. Preheat oven to 200ºC (400F) and bake for 12-15 minutes until golden and crispy. Cut before cooling and let them chill and harden before eating!

Original recipe on Earthly Taste’s Instagram profile.


Mix in a blender or food processor the following: 50g rolled oats, 2 big tablespoons of tigernut pulp, 150ml. of horchata or any other plant milk, 1 tablespoon melted coconut oil, 3 tablespoons extra virgin olive oil and a pinch of stevia and salt.

Heat some extra oil in a non stick pan and drop a spoonful of batter. Cook on each side for 5 minutes total on medium heat. Before flipping, you can use a plate to prevent it from breaking. If you don’t like to flip the crêpes, you could try and make smaller pancake versions.

You can serve them with veggies, nuts, jam, chocolate, etc…

3-TIGERNUT BREAD, vegan recipe inspired on @Belinaba’s version.

Mix 150g bread flour and 175g tigernut pulp. Add 120ml. almond milk, 2 tablespoons agave syrup, one vegan egg, 25g fresh yeast and 2 tablespoons of olive oil. Mix everything together and bake on a preheated oven to 170ºC for 20-25 minutes.


Put 100g of whole wheat flour and 100g of carob powder in a bowl and whisk. Add 100g of melted butter and stir in.

Add in 2 eggs or vegan replacement and stir well to combine. Then, add 150g of tigernut pulp and stir one last time.

Pour batter in a pan lined with parchment paper and bake in a preheated oven at 180ºC (375F) for 20 minutes.

Serve with jam, fruit or chocolate.

The one in the pic is topped with leftover pulp from making veggie juice and it was amazing!

Servir con una fina capa de mermelada o frutas confitadas. En la foto, la hemos cubierto con la pulpa sobrante de un zumo detox de manzan y acelga y la verdad es que triunfó!

We hope you enjoy all these recipes and get to experiment. If you have any other suggestion, let us know in the comments.

How To Make Nut and Seed Milk

Homemade nut and seed milk is a staple liquid that can be used in many different ways in the kitchen. It’s one of the first cooking techniques our Culinary Nutrition Expert students learn to master, and they are always surprised at how easy the process is. Basically, if you have nuts or seeds, water and a blender you can whip up a simple batch (or blend a larger amount for batch cooking and meal prep). If you’re game for some nut and seed milk excitement, there are also many ways to jazz things up by adding new flavours, natural sweeteners and nutritional boosts to amp up the health benefits.

In this culinary nutrition guide to nut and seed milk, you’ll learn how to make a basic batch of nut milk, along with the best nuts and seeds to use, batch prep and storage tips, flavour options, nutrition add-ons and best uses.

Culinary Nutrition Benefits to Making Your Own Nut and Seed Milk

There are many reasons to make our own nut and seed milks. The store-bought varieties are expensive, very watered down and often loaded with preservatives, refined or artificial sweeteners, emulsifiers and stabilizers that may detract from our health. On the other hand, homemade nut and seed milks are:

  • Free from any additives or preservatives
  • Naturally dairy-free (dairy milk can be difficult to digest and aggravate many health conditions – this is why the Culinary Nutrition Expert Program is completely dairy-free)
  • Sugar-free, if desired or zero waste
  • Easy to make at home
  • Rich in flavour and freshness
  • Simple to adapt with different nuts, seeds and spices
  • Higher in bioavailable nutrients if nuts or seeds are soaked in advance

Best Nut and Seed Options for Homemade Dairy-Free Milk

You can use virtually any nut or seed – it depends on your preference or if there are any food allergies in your household. Some are more strongly flavoured than others, which we have indicated below.

Neutral Nut Flavours

Stronger Nut Flavours

Seed Options

Most seed milks have a robust taste you’ll need to experiment with which ones you enjoy or mix them with a more neutral nut for a subtler flavour.

  • Sesame seeds
  • Pumpkin seeds
  • Hemp seeds (these don’t need to be strained either)
  • Sunflower seeds

The following seeds do not work well as the base for seed milk. They are, however, great in very small amounts for thickening or nutritional boosts.

Fruit Options

Gluten-Free Grain Options

How To Make Nut and Seed Milk: Step by Step



  • Blender
  • Measuring cups
  • Fine-mesh strainer or nut milk bag
  • Large bowl, for catching nut milk or seed milk
  • Storage container
  1. Soak the nuts and seeds. This helps to eliminate phytic acid and enzyme inhibitors that inhibit digestion, and increase bioavailability of nutrients (soaked nuts and seeds, if left for long enough, will eventually sprout – the soaking helps to kick off this process). Soaking time will depend on the nut or seed you choose – larger and heavier nuts will take 6-8 hours, smaller around 2 hours.
  2. Add the nuts/seeds and water into the blender. Blend until smooth.
  3. If using a strainer: Place the fine-mesh strainer over a bowl. Strain the pulp by pouring the milk through the strainer, pressing on the pulp with the back of a spoon to squeeze out the liquid.
  4. If using a nut milk bag: Pour mixture through the nut milk bag, straining out the pulp by carefully squeezing the bag. You could also fashion a nut milk bag using a few larger layers of cheesecloth, but a nut milk bag is a good purchase and there are several other ways you can put it to good use.
  5. Transfer the nut or seed milk to your container and store in the fridge for up to 3 days. Shake before using.

As homemade nut milks and seed milks don’t have any preservatives, they won’t last for weeks. If you won’t consume it in a few days, you can freeze it (see more in the storage section below).

Ideal Nut-to-Water or Seed-to-Water Ratios

We typically use a 1:4 ratio – so 1 cup of nuts or seeds to 4 cups of water. However, if you’d like to create a thicker and creamier milk, you can try 1:3 or 1:2. Keep in mind you will go through your milk quicker and it will be more expensive if you do this on a regular basis.

Best Blenders for Nut Milk and Seed Milk

We love using a high-speed blender for super smooth nut and seed milks. A regular blender or even a bullet-style blender will also work well (though you’ll need to make milk in smaller batches with a single-sized blender). A food processor can also do the job, though it will likely be messier.

With a regular blender, you will end up with a little more pulp – but that’s OK because you can use the nut pulp to make a bunch of other tasty recipes.

Batch Prepping and Storing Nut and Seed Milk

As fresh dairy-free milk can go rancid quickly, it’s the perfect recipe to make in large batches and store it in small containers and freeze for later use. We like to store it in multiple-sized containers, including:

When storing nut and seed milks, ensure you leave at least an inch of head space at the top of the container to allow for expansion (like you would when making broth). It will keep for at least a couple of months, but you’ll likely consume it well before that.

Flavouring and Sweetening Nut and Seed Milk

This is where you can let your imagination run wild! Create your own signature nut milk flavour blends and customize to what you enjoy (or what your family will love). Here are some of our favourites:

  • Vanilla extract or vanilla powder
  • Chocolate (you can use cacao powder, or try melted dark chocolate)
  • Fresh fruit (strawberries are very popular!)
  • Herbal coffee alternatives like Dandy blend

There are more flavour options that also provide nutritional boosts, which we’ll discuss in the section below.

These are our standard sweetener options:

Of course, you can use any natural sweetener available to you that you like. Start off using 1 Tbsp (per batch of milk, NOT per serving) and adjust to taste.

Nutritional Boosts for Nut and Seed Milk

The nutritional boosts you add will also impact and improve the flavour!

Herbal Teas

Health Benefit + Flavour Profile: Varies depending on the tea chosen. Check out these Top 20 Herbs for Tea as a starting point.

Filtered Water

Health Benefit: Filtered water removes many compounds found in water sources such as chlorine, volatile compounds, and odors. These compounds will vary depending on where you live – check out our Guide to Choosing a Water filter for more details.
Flavour Profile: Neutral and clean.


Health Benefit: Rich in fibre for digestion and blood sugar balance, potassium for heart health and exercise recovery, B vitamins for energy and nervous system support, and the antioxidant Vitamin C.
Flavour Profile: Sweet


Health Benefit: Balances blood sugar levels and reduces inflammation.
Flavour Profile: Sweet and slightly spicy.

Health Benefit: Relieves stress, boosts energy levels, balances hormones and increases sex drive.
Flavour Profile: Malty.


Health Benefit: Very rich in antioxidants, supports brain health and focus, and can help with weight loss.
Flavour Profile: Astringent, vegetal.


Health Benefit: Reduces inflammation and pain throughout the body, rich in antioxidants and cancer-fighting nutrients.
Flavour Profile: Bitter and spicy.


Health Benefit: Anti-inflammatory and antimicrobial, and contains antioxidants.
Flavour Profile: Pungent, warm, sweet and slightly bitter.


Health Benefit: Reduces inflammation, aids digestion, good for dental health, lowers blood sugar and blood pressure.
Flavour Profile: Sweet.


Health Benefit: Reduces inflammation and nausea, supports digestion.
Flavour Profile: Spicy.


Health Benefit: Anti-inflammatory, rich in antioxidants to shield us from damage and has anti-bacterial properties.
Flavour Profile: Spicy, nutty, with a little sweetness.

Goji Berries

Health Benefit: A complete protein, contain many antioxidants and 21 trace minerals, and help to boost the immune system.
Flavour Profile: Sweet and tangy.


Health Benefit: Medicinal mushrooms like chaga and reishi help to boost the immune system, are rich in antioxidants and have anti-cancer properties.
Flavour Profile: Earthy, can be a little bitter.

Ground flax or chia

Health Benefit: Rich in fibre for digestive health, heart health and blood sugar balance, a source of anti-inflammatory omega-3 fats, chia contains calcium and magnesium for bone health while flax helps with hormone balance.
Flavour Profile: Neutral flavour, but flax and chia have an effect on texture – they are mucilaginous, which will thicken up your nut milk.

How to Use Nut and Seed Milk

You can use nut and seed milks in both hot and cold recipes, including:

Once you begin to make your own nut milks and seed milks, you won’t want to return to the store-bought options.

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2 responses to &ldquo How To Make Nut and Seed Milk &rdquo

how much calcium would this almond milk recipe have? I know boxed almond milk has about 30mg per cup but it is because they add calcium. Would love to make this for my kids but would like to make sure they’d still be getting their calcium.

How to Make Homemade Nut Milk (Plus 3 Healthy Smoothie Recipes)

Essentially, all you need to make this creamy almond-cashew nut milk is a high-speed blender.

If the idea of homemade nut milk conjures up Pinterest-fail fears or makes you cringe at the thought of giving up an entire weekend day to slave away in the kitchen, this video is about to blow your mind. Sarah Ashley Schiear, the founder of Salt House Market, an e-commerce and lifestyle site that curates all things for your kitchen and home (with some yummy recipes and entertaining ideas in the mix, too), shows you how to make homemade nut milk without having to soak the nuts or use a strainer.

It&aposs made possible through the magic of a powerful high-speed blender, which you should totally invest in for more than just nut milk purposes, BTW. (Prime example: These must-try blender recipes that aren&apost just smoothies.)

First, you&aposll want to learn the tricks of the trade and whip up the basic nut milk recipe made with almonds and cashews (which is actually anything but "basic"). You can reserve some of the plain nut milk for all your baking, blending, and cooking needs-Schiear says it should last roughly four to five days in the fridge. (Discover these dairy-free nut milk recipes for every diet and taste.)

Then, you&aposll want to get creative and use all that lovely homemade nut milk for delicious smoothies. Schiear shows you how to make three of her favorites: Strawberry-Goji, Blueberry-Lavender, and Mango-Turmeric. Test them all, find your favorite, and enjoy the fruits of your minimal labor.

College Smoothie Essentials:

Julia Gilman

- Almond Milk (unsweetened vanilla is the best for smoothies so that you get a little extra sweetness without added sugar)

- Frozen berries and fruits

- Bananas (stolen from the dining hall is always a good option)

- Juice (also stolen from the dining hall if you're creative and have a few mason jars)

- Spinach or kale (only because you can't taste it when you hide it under fruit. I don't put greens in my smoothies because I like them, but because I don't want to deal with them in salads)

- Cocoa powder (if you're a chocolate for breakfast kinda person, which I so am)

Armed with these basics, you should be able to freestyle your smoothies or model your breakfast off one of these delicious almond milk smoothie recipes.

Almonds are hard and dense—perhaps the most challenging nuts for a regular blender. For this first test, I soaked the almonds in water for several hours, then blended half of the mixture in the regular blender until it became smooth and milky. This took about a minute and a half. Pouring the mixture through a strainer lined with several layers of cheesecloth yielded 4 cups of almond milk and a strainer full of chunky solids. But how was it? Not great. The almond milk was watery and bland, with just a slight almond flavor. Weɽ rather drink any of these store-bought almond milks.

In the Vitamix, the soaked almond and water mixture became smooth and milky in less than 30 seconds. While straining the milk, I also noticed that the almonds were more evenly, finely chopped than they were in the basic blender. While both blenders produced 4 cups of milk, the Vitamix left behind just a smooth spread-like product that could easily be used for almond butter. But the most distinct and important difference between the two attempts was the taste. The Vitamix almond milk had a more distinct almond flavor. It tasted just like creamed, fresh almonds—and it was so good that Epi Senior Food Editor Anna Stockwell used it to top off her cup of coffee right on the spot.

Homemade Almond Milk

What is Nut Milk? (with pictures)

The term “nut milk” is typically used to describe any sort of liquid made primarily from crushed nuts. In most cases, the name is something of a misnomer as no actual milk is usually involved, though the end result often has a milky appearance. Many people use it as a milk replacement in recipes, as an additive to drinks like coffee or tea, and even on its own by the glassful. There can be a lot of variation when it comes to what exactly a nut milk contains, but in its most basic form, the liquid is usually quite healthful and contains many important nutrients.

The simplest nut milks are usually little more than nuts blended with water to create a thick, milk-like beverage. People have been creating this sort of concoction for centuries, particularly in nut-rich areas like the southern United States and the Mediterranean. When nearly any sort of nut is ground into a paste then blended with a liquid, the result is what most modern marketers refer to as a “milk.” These milks tend to have high levels of protein and other nutrients, and they have the added benefit of a long shelf life. Most dairy products will sour or spoil without constant refrigeration, and even then, they are typically only good for a week or so. Many nut-based versions can sit out at room temperature for much longer without going bad.


Making nut milk is usually a very simple process. Once nuts are selected, they must be pulverized, usually in a blender or commercial-grade food processor. Once they have been reduced to a fine dust, they are reconstituted with water, fruit juice, or some other liquid.

People often have a lot of latitude when it comes to what specific ingredients are used to make the milk. They can blend nut varieties together, add sweeteners like honey or vanilla, or add extra thickeners like yogurt or dried fruits. All of these will change the character of the end result, as well as its nutritional profile and shelf life.

Most nut milks for sale in supermarkets and grocery chains contain far more than simply nuts and water. Flavoring agents and chemical stabilizers are frequently added as a way to improve the taste and consistency. It is always a good idea for shoppers to check the ingredient list of commercial versions in order to learn what they really contain in terms of preservatives and other additives.

Considerations for the Home Cook

Making this type of beverage at home can be quite easy, though it is often somewhat time-consuming. Simply blending raw nuts and water together will often lead to acceptable results, though the process is usually easier if the nuts have been soaked or even boiled in order to soften them.

Homemade versions may also need to be filtered before serving. Most home blenders are not able to completely pulverize nuts, which often leads to a sort of pulp that builds up at the bottom of the drink. Draining the finished product through a mesh sieve or cheesecloth will remove these granules and lead to a smoother result. Home chefs who are concerned about waste can save the pulp for use in baking or other cooking projects otherwise, it can be discarded.

How It’s Used

There are about as many ways to use nut milk as there are to make it in the first place. Many people enjoy it is as a beverage, often as a replacement for animal-derived milk. It can also be used as a coffee creamer, cereal topper, and in baking. Cooks may also use it to lighten up certain dishes, particularly curries and soups. The unique taste and texture often adds a somewhat exotic flavor to a range of different dishes.

Athletes sometimes also drink these milks as a way of replenishing muscle mass after a workout. Most nuts are high in protein and so-called “good” fats, which makes them a healthy snack. Drinking them can be a quick way for the body to absorb the vitamins and minerals they contain.

Suitability for Vegans and Dieters

Nut milks are also very popular among vegans and people who are lactose intolerant. People in both of these groups avoid products made with animal-derived milk, but they can often eat nuts. Health food advocates and dieters also tend to flock to these sorts of milk alternatives, largely because of their appeal as “pure” and “natural.” While many versions have both of these qualities, this does not automatically make them low in fat or calories. Nuts are generally considered healthful, but do contain high levels of oils and natural fats. The exact amount depends on the variety used, but most of the time, ordinary milk is better for diet purposes than nut versions.

Special Precautions for Infants and Young Children

Nut drinks are not suitable replacements for regular milk or breast milk in young children. Infants, especially, have very different nutritional needs than adults do. In addition, medical experts strongly suggest that parents not give any products containing peanuts and tree nuts to children under the age of three years due to the risk of an allergic reaction. While it is possible to raise healthy vegan children or to create diets that will cater to certain allergies or food sensitivities, it should be done under the guidance of a medical professional. Simply swapping nut milk for regular milk is not usually a good idea where young children are concerned.

Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCooking contributor for many years. She is especially passionate about reading and writing, although her other interests include medicine, art, film, history, politics, ethics, and religion. Tricia lives in Northern California and is currently working on her first novel.

Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCooking contributor for many years. She is especially passionate about reading and writing, although her other interests include medicine, art, film, history, politics, ethics, and religion. Tricia lives in Northern California and is currently working on her first novel.


Below you&rsquoll find an assortment of both sweet and savory recipes that all incorporate leftover almond pulp in them.

From almond pulp cookies to more unique uses like hummus and falafel, you&rsquore sure to find some way to use up your leftover almond pulp!

I absolutely love making my own nut milk at home because it gives me the power to control the ingredients in the milk I drink.

When you make your own almond milk, there are no fillers, emulsifiers, added sugars (unless you choose to add them) and weird preservatives you can&rsquot pronounce.

And now that you have all the information on how to use the resulting nut pulp, there&rsquos no reason to not start making your own nut milk as well!

Watch the video: Γάλα Αμυγδάλου. VEGAN

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