The leftover almond pulp that comes from making almond milk also makes a great crunchy coating for so many types of foods. All you have to do is spread the pulp on a baking sheet, season it, and dry-toast it in the oven for ten minutes. Once it's dehydrated, almond pulp is a great gluten-free alternative to breadcrumbs! It can be used as a crispy coating for vegetables (eggplant, zucchini or sweet potato) as well as your favorite vegetable proteins, like tofu and tempeh. By marinating the tofu for a few minutes before coating it with the almond pulp, you'll add even more flavour to these delicious crunchy tofu sticks!
Discover other ways you can use almond pulp over on our blog!