The best part of making almond milk may well be playing with the pulp that’s leftover. For my first time playing with it I went for something easy, and decided to convert an old recipe of mine for a Spanish tapa called “Garlicky Roasted Red Pepper Dip.” It was just plain omagosh good, and like the milk, took only a couple of minutes to make.
As I write this I can’t recall what the base of my former recipe was, but it certainly wasn’t superfood almonds! Most likely a dairy product, and almonds have got you covered in the calcium department, so that’s fantastic.
What I find with roasted red peppers is that too much can become overpowering, and a little bitter. I learned this the hard way once when trying to impress somebody I was feeding with a roasted red pepper sauce for pasta. I was so blinded by infatuation that it wasn’t until my third or fourth forkful that I noticed it was almost inedible. Fortunately there was dessert!
While I called this a dip, it could certainly double as a good pasta sauce – a thoroughly edible one, of course. If you haven’t actually made almond milk, almonds that have been soaked for several hours will stand in quite nicely*. The recipe for the cracker pictured is on deck, stay tuned!
Like all recipes, "taste and adjust seasoning" is the most important instruction. If making ahead, you may want to use just 1 clove of garlic as the flavor will intensify. If using as a sauce, you'll probably want both, and maybe even another!
Ingredients
- Almond pulp from a 1 cup recipe of milk*
- 1 roasted red pepper, chopped
- 1-2 cloves garlic, chopped
- 3-4 Tbsp. nutritional yeast
- 1/2 tsp. smoked paprika
- 1-2 Tbsp. olive oil
Instructions
- Put everything in a mini food processor and puree until smooth. Taste and adjust seasoning.
