VEgan Cheesy Herb Almond PUlp crackers

I’ve been making homemade almond milk recently and have already whipped up some sweet almond pulp recipes but decided to try a savory option. These are crispy on the outside and soft on the inside. Full of flavor and you will only need a few ingredients to make these for a perfect snack.

Ingredients

3 cups leftover almond pulp (will be moist)

3/4 teaspoon baking soda

2 tablespoons nutritional yeast

2 tablespoons vegan parmesan

3 teaspoons ground flax seed

1 teaspoon dried rosemary

1 teaspoon Herbs de Provence

3/4 teaspoon pink salt

Olive oil spray

Instructions

Preheat oven to 350.

Mix all ingredients together well (except for the olive oil spray).

Press evenly (about 1/8 inch thick) onto a parchment lined cookie sheet.

Spray the top with olive oil spray and sprinkle with additional nutritional yeast and pink salt.

Using a large knife, gently cut into cracker squares (I made 48 total).

Bake for 45 minutes or until the top and edges become golden and the crackers are firm to the touch.

Allow to completely cool then store in an airtight container.

5sp per 8 crackers on WW