Recipe Directions

I start by mixing miso (seasalt would work) with water and then add what I need to the almond pulp to make a paste. Then, I begin to experiment with spices, chopped celery, green onions, jalepenos, wakame, arame and/or other vegetables. I use this in red bell pepper wedges, on celery, on cucumber slices, on crackers, as a sandwich filling and lettuce wrap, even sushi. It’s an excellent way to use left-over pulp. I use one bowl and rarely measure. I dehydrate the pulp after making almond milk, so there’s always some available for a quick meal. For the picture, I added chopped tomatoes, zucchini and green onions, stuffed into a yellow bell pepper. Yummy!

Alpdesigns's Thoughts

Nut pate that is extremely versatile and easy to make. Make it taste like it’s from any culture…Italian, Hispanic, Oriental…

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modernthing's Review

Almond Pulp Pate'
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5 out of 5

Yummo ! What a great idea ! I hate wasting and try to recycle as much as I can... Mmmm, can already picture a half avocato going in there, with bits of veggies and other delicacies !
Thank you for the idea :)
I can almost taste it already !!

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Tried this for supper tonight. Kind of plain, but that's probably because I had limited veggies in the fridge. I'll definately try this again though, with lots of other veggies and spices to make it a taste sensation! Great way to use up almond pulp!

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