I’m always trying to find new ways of using the leftover almond pulp from making my own almond milk. If you haven’t tried making your own almond milk yet, I recommend it. It isn’t only much tastier than shop-bought, it has fewer ingredients and can be made without adding sugar. It also helps in reducing waste. There were times when I bought and used so many soy milk cartons. I get shivers running down my back, thinking off how they are now very very slowly rotting down in some New Zealand landfill….
Since I’ve bought a nut-milk bag, it has been even easier to make. And the nut-milk bag is very easy to clean also.
So I’ve tried to give the pulp some flavour that will allow it to be added to salads ‘n stuff, adding some ‘cheesy’ flavour. It actually works quite well and really adds a kick to any salad dish. Try it!
For 1/2 cup of almond ‘cheese’ you’ll need:
1/2 cup almond pulp
1/3 teaspoon garlic powder
1 teaspoon dried thyme
1/3 teaspoon salt
6 tablespoon water
First of all you’ll have to make your yummy fresh almond milk. The ‘cheese’ needs to rest for a few hours to soak up the flavour. If you are planning to add the ‘cheese’ to your dinner salad it is best to make the milk in the morning and then prepare the ‘cheese’ too.
After you’ve made the nut-milk, transfer the pulp into a blender (for me the Personal Blender works best). Add water, olive oil, salt, thyme and garlic powder and blend to a fine cream.
Let rest in the fridge for at least 6 hours.
Pour into the nut-milk bag and squeeze out most of the fluid. Don’t make it too dry though.
Transfer into a small bowl use your fingers to crumble it into smaller pieces.