Use up leftover almond pulp from making almond milk and repurpose it into these easy vegan almond pulp crackers flavored with simple herbs and spices. Gluten-free and paleo approved.

Use up leftover almond pulp from making almond milk and repurpose it into these easy vegan almond pulp crackers flavored with simple herbs and spices.
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Oh look, it’s another almond pulp recipe!

First there were almond pulp thumbprint cookies, then healthy cookie dough bites and most recently, almond pulp muffins.

Today, we’re talking almond pulp crackers!

This was actually the first ever almond pulp recipe I made way back in the day when I had a short lived stint with making homemade almond milk so I knew it worked.

I just had to remake, shoot some pictures and even decided to make a short little impromptu video of it (while wearing a horribly old t-shirt from Target and the sweatpants I spend almost every day in during the winter – so you can tell I’m not lying about it being impromptu).

How to make crackers using the leftover almond pulp from making homemade almond milk.

Of all the almond pulp recipes, this one is probably the easiest.

There’s just 6 ingredients (and that’s counting salt, pepper and water) needed to make almond pulp crackers and besides a little bit of effort in rolling, cutting and flipping, it’s pretty much a breeze.

What’s fun about making crackers from scratch is that you’re able to control the flavors.

I used a simple fresh herb mixture of what I had on hand which was thyme but any combination of fresh herbs you like or have access to will work great!

Sage, rosemary, oregano, minced garlic, different flavored sea salts or any seeds like poppy, sesame, flax, etc. would be great flavor variations to the almond based crackers.

Crispy baked almond pulp crackers are an easy vegan, gluten-free and paleo recipe for using up leftover almond pulp.

The one recipe trick to note is the use of two sheets of parchment paper while rolling out the dough.

Don’t try to skip the top sheet, your rolling pin will stick to the dough as it’s quite wet from the almond pulp and it will just be a total mess. The parchment paper on top makes easy work of rolling the dough to 1/8″ thick.

I used a pizza cutter in the video but a sharp large knife will work as well to cut into cracker shapes. If you prefer a shape other than squares, go with that!

You’ll also want to make sure you flip the crackers half way through the baking time so each side crisps up. When they start to turn golden brown around the edges, you know they’re ready to pull out of the oven.

Crispy vegan almond pulp crackers with fresh herbs are a great way to use up leftover almond pulp from making nut milk at home.

From a dietary perspective, this almond pulp cracker recipe is one everyone can enjoy. They’re vegan, paleo (Whole30 compliant too) and gluten-free by nature. Try these oat crackers for another alternative cracker similar to these.

They’re a great addition to any cheese/charcuterie board, good for dipping in hummus or guacamole (or this vegan spinach artichoke dip) and even great crumbled on top of a soup.

To store the crackers (which I doubt you’ll have to because they go fast!) – you can keep them at room temperature for about 3 days. I prefer this to refrigerating as they tend to lose their crispiness once put in the fridge.

Repurpose almond pulp into these easy homemade almond pulp crackers - vegan and gluten free!

Making crackers with leftover almond pulp from homemade almond milk is probably my default recipe when I don’t have the energy to make anything else.

I hate wasting food so I refuse to throw the almond pulp out but if I’m having a day where pulling a bunch of ingredients out of the pantry just doesn’t sound appealing, making almond pulp crackers is my go to.

*Note that leftover almond pulp will keep in the refrigerator for about a week. So don’t feel like you have to use it right away the same day you make almond milk.*

There are definitely times it sits around for a few days before I get around to using it.

But then once I do, I tend to end up eating these fresh out of the oven with whatever dip I have on hand as an impromptu snack.

Other times, when the motivation strikes, I’ll end up experimenting and things like the almond pulp oatmeal chocolate chip cookie recipe I’ll be posting soon is the result.

Can’t wait to share that one with you guys because while almond pulp crackers are easy and delicious, I think we can almost all confidently say cookies > crackers. Yes?

And you can check out even more recipe ideas on how to use leftover almond pulp if crackers and cookies don’t sound appealing.

Need a way to use up leftover almond pulp from making almond milk? Try this easy almond pulp cracker recipe. Vegan/Gluten-Free/Paleo

For more appetizer recipes like these homemade almond crackers, try one of these:

Roasted BBQ Chickpeas
Buffalo Chicken Triscuit Nachos
Spicy Homemade Snap Pea Crisps
Chipotle Hummus Fundido (make this and then dip the crackers in it!)
Mediterranean Eggplant Chips

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4.65 from 34 votes

Almond Pulp Crackers

Servings: 40 crackers
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
almond pulp crackers
Use up leftover almond pulp from making almond milk and make these easy vegan almond pulp crackers flavored with simple herbs and spices.


  • 3/4 cup leftover “wet” almond pulp
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh herbs, whatever you like/have on hand
  • water as needed


  • Preheat oven to 350°F.
  • Add all ingredients to a medium bowl and mix together adding water as needed until dough sticks together enough to form a ball.
  • Place dough on a sheet of parchment paper and then place another sheet on top. Use a rolling pin to roll the dough out (in between the sheets of parchment) until about 1/8" thickness.
  • Remove the top sheet of parchment paper and with a large knife or pizza cutter, cut into cracker sized squares.
  • Poke a few holes in each cracker using the tines of a fork.
  • Transfer the parchment paper with the crackers on it to a baking sheet and bake for 15 minutes.
  • Remove from the oven and carefully flip over each cracker.
  • Return to the oven to bake for another 15 minutes or until each cracker is golden brown around the edges.
  • Cool completely before serving. Store at room temperature for 3 days.



Serving: 5CRACKERSCalories: 107kcalCarbohydrates: 3gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 132mgFiber: 1gSugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    Hi –

    Can I substitute the Almond pulp with my sunflower pulp? Just been making a lot of sunflower milk and wanted to try your cracker recipe out? Thanks :)

  2. Very savory and tasty!
    I did have a pitted date and vanilla in my almond meal- I also used a high quality olive oil and sea salt on top. Sooo yummy! I also let them dry out a bit more with the oven turned off because I think I made them a little too thick.

  3. When I tried making almond pulp crackers my pulp was just too wet. but I didn’t know it until I got my entire mixture together. I must have drained my milk very well! oh well.

  4. I love how nothing goes to waste with these crackers! Such a great idea using the almond pulp! So tasty too!