I want to start off this post by stating that we are a nut milk household. Dairy just ain't our jam, unfortunately. So, for the past few years, I've been hitting up the grocery store for my almond milk once a week without a notice. But then I heard about carrageenan - a common additive to nut milks to keep them thick and stable as they sit on the shelves. You can read more about carrageenan online, if you're interested. But the more I've read about it, the more I've realized that it's an inflammatory substance that I do not want in my body. So how do I get the amazing protein and (good) fat-rich nut milk fix? I dabble in making my own of course. And the frothy fresh stuff has nothing on the boxed versions.
So the other day, I whipped up a batch of cashew milk flavored with vanilla bean and dates. The recipe is on instagram, if you want it. Creamy, frothy deliciousness. But when all was bottled, I had a nut milk bag full of cashew pulp to deal with. It felt wasteful to compost it, so I decided to try something I've been pondering for months now - making dehydrated crackers with nut pulp.
Armed with my hand-me-down dehydrator, I whipped up some overnight crackers. The recipe is below. Love to you all!
Garlic Lemon Cashew Crackers
- 1 cup leftover cashew pulp
- Juice for 1 lemon
- 1 tbsp garlic powder (like this)
- 3 tbsp nutritional yeast (like this)
- 1 pinch (each) of salt and pepper
In a bowl, combine all the ingredients together into a thick paste.
If you have a dehydrator, spread the cashew paste over the entire tray - about 1 cm thick. Dehydrate at 115 degrees for 10 hours.
If you are using your oven, spread the cashew paste over a parchment-lined cookie sheet. Bake for 4-5 hours at 200 degrees.
You'll know it's done when the paste is a hard, cracker-like consistency. Cut into smaller pieces and enjoy!
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