Our Spinach Artichoke Dip is vegan, dairy-free, and uses leftover cashew pulp. Full of delightful flavor, this makes for a great appetizer or snack. Serve warm with your favorite crackers, toasted baguette slices, or veggies.
Use your leftover pulp to create this typically French lemon meringue tart. No eggs, no gluten, this tart is 100% vegan and so delightful.
Orange raspberry jam meets tender shortbread cookie in this holiday inspired thumbprint cookie. Made with simple gluten-free and dairy-free ingredients, these delicious cookies are a great go-to recipe for a holiday party or cookie exchange! Recipe and photo by: @melissas_healthykitchen
Not sure what to do with your leftover almond pulp? Make our delicious and versatile Garlic Herb breadcrumbs! Perfect to use in salads, sprinkle over Alfredo Pasta, add to soup, and more. The options are endless.
