I've been dying to find a recipe to use my leftover pulp after making almond milk. This was simply delicious. You probably won't have enough pulp to make this dip after making one batch of almond milk, so each time you make it save the pulp that you have and toss it in the freezer until next time you make more almond milk.
Almond milk only lasts for about two days. If you're like me, then you have all this leftover almond pulp sitting in your freezer for some future use that never happens. Plan on making yourself almond milk and then your garlic dip all in one day so that you get two recipes out of this process.
Almond milk calls for 2 cups of soaked almonds and about 5 cups of clean filtered water.
Rinse your soaked almonds and add them to your blender with the water.
Pulverize until completely smooth.
Strain out the almond milk and set the pulp aside.
Store your almond milk in an air tight glass jar for up to two days. Flavoring it with a natural sweetener, such as honey or maple syrup, is optional.
This is great as a spread or as dip for your veggies or potato chips. I found the measurements too small to reach the desired consistency in the Vitamix, I recommended a food processor for this recipe.
1/2 cup almond pulp
3 tbs lemon juice
1/4 cup avocado oil
6 tbs nutritional yeast
4 cloves roasted garlic
Squeeze the moisture out of your almond pulp and add it to your food processor. Pulverize until smooth.
Add salt and pepper to taste. Enjoy!