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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

  • 1 batch PeCashew Pulp (unsweetened, from PeCashew milk)
  • 1 tbsp molasses
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp clove
  • ⅛ tsp allspice
  • 1/16 tsp nutmeg

Directions

Gingerbread Pulpmeal

Less than 5 minutes

Take your PeCashew pulp to the next level with this Gingerbread Pulpmeal recipe! Warm spices, molasses, and a gingerbread cookie on top make this a delightful snack or dessert!

Servings: 1


Ingredients

  • 1 batch PeCashew Pulp (unsweetened, from PeCashew milk)
  • 1 tbsp molasses
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp clove
  • ⅛ tsp allspice
  • 1/16 tsp nutmeg

Directions

Step 1

Mix all ingredients together in a bowl, and garnish with Gingerbread cookies, cinnamon, pecans, and sugar (or monkfruit for sugar-free). Enjoy!