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Zero Waste Kitchen–Nut Milk Pulp Recipe

By Fredrica Syren:

We drink only plant-based milk in this house so you can image how many packages of almond milk we (a family of five) were sending to the landfills. Since going zero waste we have been making our own milk.. It’s so easy to make, and you can find recipes for plant-based milks here.

When you make your own nut milk, you end up with a leftover called nut milk pulp. This is a dry mash that you should save and use for all kinds of fun things. Here are two of my favorite recipes utilizing nut milk pulp. Both are vegan, non-dairy, gluten free and healthy.

Meatballs — Best Vegan “neat balls” — We eat them Swedish style with mushroom gravy and potatoes, or Italian style with pasta and marinara. All my kids like Nut milk neatballsthem.

  • 2 cups nut milk pulp
  • 1 yellow onion, minced
  • 1 tsp. olive oil
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. chia seeds
  • 6 Tbsp. water
  • 2 Tbsp. Bragg’s liquid amino or tamari
  • Black pepper to taste
  • 2 tsp. dried Italian herbs
  • 2 Tbsp. chickpea flour

Preheat oven to F400/C200. Mix chia seeds, flax seed meal, tamari or Bragg’s liquid amino and water in a bowl, and set a side. Cook onions in the oil in a frying pan on medium heat until glossy, not brown. In a kitchen aid or blender add onion, milk pulp, flax seed, chia seed liquid, black pepper, Italian herbs and chickpea flower. Blend until it forms a kind of sticky ball. Use an ice cream scoop to form the meatballs, and place onto a parchment lined baking sheet. Bake for 10-15 minutes, or until they are dry on the outside.

Peanut Butter and Chocolate Cookies — These are my husband’s favorite cookies, and I’m happy to make them for him because they are super fast and easy to make.

  • 2 cups nut milk pulpNut milk pulp cookies
  • 4 Tbsp. peanut butter
  • 4 Tbsp. hemp seeds
  • 2 Tbsp. cacao powder
  • Scant vanilla bean
  • 6 fresh dates or 8 dried
  • 1 ripe banana

Preheat oven for F350/ C175. Blend everything in a Kitchen Aid until a ball forms. Use an ice cream scoop to place dough onto a parchment lined baking sheet. Use hands to lightly press ball flat. Bake for 20-30 minutes or until top is dry. Leave cookies on baking sheet to cool for 15 minutes before removing

For more fun nut milk pulp recipes check these out:

Crunchy cereal



Chocolate Banana Muffins

Zucchini and Almond Hummus


About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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  1. Thanks for sharing these recipes! I can’t wait to make them!

  2. These recipes sound so delicious! I drink nut milk because I am lactose intolerant and I don’t have other options. I use the nut pulp to make cookies but I have never use them for something salty. Thank you for the interesting suggestion here! I will definitely try it!

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