After making six quarts of nut and seed milks, I have a whole lot of pulp byproduct to use up. This spread, a recipe from Rawsome! by Brigitte Mars, can be slathered on crackers, used in a sandwich as a replacement for butter, or used for dipping veggies. A rummage through my fridge turned up some crisp spinach leaves and colorful asparagus which provided a nice crunch and visual appeal.
Nut and Seed Pulp Spread
Yield: 1 ¼ cups
1 cup nut or seed pulp (left over from making milk)
¼ cup extra-virgin olive oil (I will try reducing to 2 tbsp next time around.)
1 tbsp lemon juice
¼ tsp sea salt
1 tbsp nutritional yeast
1 small tomato
Combine all ingredients in a food processor or blender and puree. Store uneaten spread in the refrigerator, where it will keep for four to five days.