What to do with Nut Pulp

I have had several people ask me what to do with the nut pulp that is left over after making nut milk. Here is my favorite recipe (Alfredo Sauce) and some others that you might like.
These recipes were inspired by the raw food cookbook "Alive in 5" I have made quite a few changes to the recipes, but if you like them, I would highly recommend purchasing the book. There are a lot of great raw recipes, and they are quick and easy to make.

Alfredo Sauce

Note: Walnut pulp works the best for me, but other nuts should be fine. Softer nuts make a creamier sauce.

2 cups nut pulp
1 tsp salt
1 clove garlic
1 tsp. nutmeg
1 tsp. oregano
1/2 tsp nutritional yeast
1/2 tsp freshly ground black pepper
dash of cayenne pepper if you like it spicy

Put all ingredients in a blender and blend until smooth and creamy. Add a bit of water or nut milk if it needs to be thinned down a bit.

Note from Janae: I eat my alfredo sauce on Raw Zuchini Pasta, made by passing raw zuchini through a spiralizer that turns it into angel hair threads. This sauce is also great over traditional pasta. Keep in mind that this is a "raw food recipe", so if you want to maintain the integrity of raw nutrition, only warm the sauce, don't heat it above 115 degrees.
As with all my recipes, this is a generic guide. Some people prefer more or less salt, spice, etc. Start out with the basic recipe, see how you like it, and experiment from there.


Nut Pulp Cereal

2 cups nut pulp
1/4 -1/2 cup raisins
1- 2 teaspoons raw agave nectar, honey, or maple syrup
1 tsp - 1/2 cup shredded coconut (unsweetened, unsulphered)
1/8 tsp. salt
1/8 tsp nutmeg
1/2 tsp - 1 Tbs. Cinnamon
1-2 cups Diced fruit such as apples, bananas, mangoes, pears
dash of vanilla powder
1-2 cups nut milk

Combine all ingredients, mix well, and pour nut milk on top for a great oatmeal alternative.

Note From Janae: This is another generic recipe with dozens of possible variations. If you are creative you never have to eat the same cereal twice.


Nut Pulp Pate

2 cups nut pulp
1/2 cup cilantro
1/4 cup chopped onions (red, green, sweet)
3 Tbs Nutritional Yeast Powder
1 Tbs. Oil (olive, or other cold pressed oil)
1 tsp. salt

Place all ingredients in a food processor and grind until well chopped. Wrap in lettuce, kale, or cabbage leaves, spread on bread or crackers, or use for a vegetable dip. Garnish with chopped olives and chopped tomatoes. Add a sprinkle of Mexican seasoning if you want extra flavor.

Raw "Mint Oreo" Type Cookies

Courtesy of http://goneraw.com/node/4460

Ingredients:

¾ cup raw almonds, soaked
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
2 tablespoon raw honey
1 stevia packet
½ teaspoon alcohol-free peppermint extract
½ cup cacao nibs, finely ground in a coffee mill
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates

Preparation:

First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.

Next, blend together the coconut meat, coconut butter, honey, stevia, and peppermint extract until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the mint cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)

In a large mixing bowl, combine the ground cacao nibs and the ground shredded coconut (if using pre-ground cacao, use slightly more than half a cup). Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the stevia packets and the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.

Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the mint cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.

Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.

Almond Cheese

2 cups nut pulp
1/4 cup olive oil
1/4 cup lemon juice (fresh)
1/2 tsp. salt
1/2 bunch dill, cilantro, or other herbs for flavor
1 clove garlic
1/2 cup diced sweet onion
1/2 cup diced red pepper

Blend all ingredients until smooth (in a blender or food processor). Use as a soft cheese dip, spread, or dehydrate for a more solid cheese.


Ginger Snap Cookies

2 cups nut pulp
1 dried fig *
1 date *
1/4 tsp. nutmeg
1/4 tsp. (or more to taste) ginger
1/8 tsp cloves (optional)
2 Tbsp grated coconut
2 Tbs. Molasses
1 Tbs. liquid (if needed for moisture)

Mix all ingredients in food processor until well blended. Make round balls and dehydrate at 115 degrees for 8-12 hours.
Serve with nut milk.

* optional use all dates instead of fig. Use more dates for sweeter cookies, less dates for blander cookies.

Nut Pulp Coconut Macaroons

1 cup nut pulp
1 1/2 cup dried coconut flakes
1/2 cup maple syrup or other sweetener
3 Tbs. oil (coconut oil tastes best)
1 Tbs. Vanilla
1/2 tsp. salt

Mix all ingredients well in food processor. Roll into balls and roll in shredded coconut. Place on dehydrator sheets and dehydrate 12-24 hours.

Note From Janae:
If you can't use the nut pulp right away, freeze it for later use. It will only keep for a day or two in the fridge. I also like to dehydrate my nut pulp and put it in the blender or food processor to make nut flour. Nut Flour can be used in regular recipes in place of a portion of your wheat flour, or in raw recipes as the principal flour in cookies, pie crust, and cakes.