Carrot Ginger Spread with Almond Pulp

Carrot Ginger Spread with Almond Pulp

Mains

Do you like to make fresh almond milk for your chia pudding or favorite raw vegan milkshakes, and are you always wondering what to do with all that leftover almond pulp? There are many ways to use almond pulp in raw vegan bread, crackers, croutons and cookies (like these crispy cinnamon cookies), but you can easily incorporate leftover almond pulp in delicious raw vegan pates and spreads as well – like this Carrot Ginger Spread with Almond Pulp. I hope you enjoy it! 

Carrot Ginger Spread with Almond Pulp

SERVES: 4 people

EQUIPMENT: food processor, rubber spatula

INGREDIENTS:

2 cups of carrot, roughly chopped
1 small apple (3/4 cup)
1 ½ tablespoon of fresh ginger, peeled and roughly chopped (or more if you like it spicy)
1 ½ tablespoon of tamari (gluten free soy sauce)
1 tablespoon of lemon juice
1 tablespoon of date paste
1/8 teaspoon of turmeric
2 large pinches of cayenne pepper (or more if you can handle the heat)
½ cup of almond pulp, dehydrated

DIRECTIONS:

  1. Combine carrots, apple and ginger in the food processor fitted with an S-blade. Process until you reach the consistency of a mash.
  2. Add tamari, lemon juice, date paste, turmeric, cayenne pepper, and almond pulp. Mix into a bright-orange spread.

JULIE’S TIPS & TRICKS:

  • Almond pulp is basically what is left when you separate the almond milk from the pulp by pouring it through a nut milk bag. If you would like to find out how to make your own almond milk, you can check out this almond milk recipe or watch my almond milk video on YouTube.
  • This detox spread will stay fresh in an airtight container in the refrigerator for at least 3 days.
  • The end result should be slightly moist but firm. If you are using fresh almond pulp, you might want to consider replacing the tamari with Himalayan crystal salt or sea salt, and lowering the amount of fresh carrots & apple.
  • Curcumin, often called “the queen of spices”, has very powerful health benefits: it will deeply cleanse your liver, boost your immune system & metabolism, reduce inflammation and help your body to prevent healthy cells from turning into cancer cells. Curcumin has a vibrant yellow color and a strong, slightly bitter taste, so you don’t need much.
  • Ginger has a very soothing effect on our digestion and incredibly powerful detoxifying properties. It will make this spread extra sweet & spicy. Stay tuned for my next recipe video, because I will be showing you how you can use this spread to create a delicious & satisfying raw lunch that you can easily take to work or have on the go. I like to make dinner time a ‘sacred’ time to relax & really take the time to enjoy our meal, but I know lunch time can be very short or busy so this recipe will be just perfect for that ☺

Now I would love to hear from you! Are you looking for more raw vegan pate or spread recipes to spice up your healthy lunch or dinner? Let me know by posting a comment down below.

Carrot Ginger Spread with Almond Pulp

 

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