Breakfast/ Snacks

Homemade Almond Milk + 2 Ways to Use Almond Pulp

If you’ve converted to an almond milk drinker, you’re going to love this easy homemade version that allows you to make a creamy and slightly sweetened addition to your smoothies, granola, or drink on it’s own. Not only that, we’ll turn the almond pulp remaining from making the milk into a delicious homemade granola and decadent granola bars to get the absolute most out of those little almond gems. 

Hey there! Hope you’re experiencing some more “spring-like” weather than I’m getting up here in NY. With snow still on the ground from the blizzard we had last week, it feels like warm weather couldn’t come soon enough! So much for the first day of spring. It was all fun in the beginning, but I’m not gonna lie…this southern-blooded gal would like to bask in some rays right about now. But I will say, having to stay indoors more often has me experimenting up a storm in the recipe department. It is such a rewarding feeling to have an idea in your head that actually turns out looking and tasting just as good as you thought it would. You foodies out there get me? 

So, though this almond milk recipe has been a classic for the last year, I was so excited when I thought of something to do with the almond pulp that remains. 

What is pulp? The pulp is the remaining portion of the almond after you’ve soaked them, blended them with water, and strained them. 

It’s such a good feeling, making things homemade. I love walking through the grocery store thinking, “Oh, I could make that!” And then the thought of knowing that what I make at home has completely natural and simple ingredients. No added carrageenan or sunflower lectin or other things you can’t pronounce. Just almonds, a couple dates, salt, vanilla, and water. Five ingredients! 

What I love too, is keeping waste down to a minimum. When I first started making my own almond milk I’d lay out the almond pulp on a baking sheet and bake it until  dry to use in recipes that I wanted to swap out flour for almond meal. I’d use it as breadcrumbs, in cookies, and other baked goods. But then it hit me…why not granola? The almond pulp, when dried out, creates a perfect lower carb option for granola and granola bars. 

You’ll discover how simple it is to make this creamy almond milk and won’t be able to go back! It’s so simple, I just couldn’t help but share it with you guys. All you’ll need to make it is a high speed blender and a nut milk bag. I absolutely love my nut milk bag…it was only about $8 on Amazon and can also be used for making juice like my Wholesome Green Juice as well as cold brew coffee! 



Homemade Almond Milk (5 Ingredients)

1 cup raw, unsalted almonds

4 cups water

2-3 dates, de-pitted

dash of salt

tsp vanilla extract

The night before, cover almonds with water in a bowl and allow to soak overnight. 

The next morning, drain and rinse almonds and place in a high speed blender along with water, dates, salt, and vanilla. 

Blend on high for 1-2 mins. 

Pour contents into nut milk bag and squeeze out all the liquid you can. 

What’s left is your delicious, creamy homemade almond milk. Store it in the refrigerator for up to a week for best taste. 


Ok, so now that you’ve made your almond milk, let’s use the left over portion of the almonds…the pulp! 


Almond Pulp Granola

1 cup Almond Pulp

1 cup Old Fashioned Raw Oats

1/2 cup chopped raw cashews

1/4 cup raw sunflower seeds

1/4 cup unsweetened shredded coconut

1/4 cup coconut oil, melted

1/4 cup maple syrup or honey 

2 tsp cinnamon 

1 tsp vanilla


Combine Almond Pulp, oats, cashews, sunflower seeds, and coconut in a large bowl. 

In a small bowl, combine coconut oil, sweetener, cinnamon, and vanilla. 

Pour small bowl contents into large bowl and mix well. 

Spread evenly on a baking sheet and bake at 350 degrees for 20-30 mins, until dry and golden-brown. 



No Bake Granola Bars with Almond Pulp

2 cups Almond Pulp

1 cup Old Fashioned Raw Oats

1/4 cup semi sweet chocolate chips

1/4 cup dried fruit of choice (I used dried apricot for these)

1/2 cup unsweetened shredded coconut

2 Tbs chia seeds

1/4 cup coconut oil, melted

1/4 cup honey or maple syrup

2 cup sunflower seed butter

dash of salt


For the Chocolate drizzle:

1/2 cup coconut oil

4 Tbs cocoa

4 Tbs honey or maple syrup

1/4 tsp vanilla

dash of salt


Combine almond pulp, oats, chocolate, dried fruit, coconut, and chia seeds, and dash of salt in a large bowl. 

In a small bowl, combine coconut oil, sweetener, and sunflower seed butter. Mix well. 

Pour contents of small bowl into large bowl and mix well. 

Line a 9×13 inch pan with parchment paper and pour mixture into pan. 

Spread evenly and press down to compact the bars. 

Place in the freezer while you make chocolate drizzle. 

In a small pot, melt coconut oil. 

Once melted, remove from stove and add in cocoa, sweetener, vanilla and salt. 

Stir to combine and allow to sit for 15 minutes until thickened. 

Remove bars from the freezer. 

The chocolate should be a thicker consistency…spoon out some of the chocolate and drizzle over bars. 

Place bars back in the freezer until set. Then cut and serve. 

I keep my bars in the freezer for easy access for when I need a snack on the go!


And there you have it, homemade almond milk with two ways to use the remaining pulp. 

**If you want to skip the almond milk making and jump straight to granola/granola bars, just swap out almond pulp for almond meal or more oats! 

Let me know if you give homemade almond milk or the other two recipes a try…tag #steelnchiffon on instagram and as always, pin to Pinterest to save for later use! 




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