What do you do with the pulp after you make fresh nut milk? Whether it's almond milk, cashew milk, or another, try out this recipe to turn your pulp into delicious dairy-free cheese.

Our flavorful, herbed almond pulp cheese was delicious atop our stuffed peppers. Here's yet another delicious recipe that proves good food should never go to waste. 

This recipe is adapted from the Heal Your Gut Cookbook by Hilary Boynton. She's an amazing chef living in Topanga Canyon, feeding the community with her delicious, healthy, zero-waste creations!

Find her book online, complete with recipes to get you back on track and in great health. 

• 2 cups almond pulp (Also use your almond pulp for raw, vegan cookie dough - recipe on the blog!)

• 2 lemons

• 1-2 cloves garlic (how smelly do you like your cheese?)

• 1/4 cup chopped, fresh herbs - we used sage and basil

• 2 tsp sea salt

• 1 tsp black pepper

• 1/3 cup olive oil (11 Proven Benefits of Olive Oil)

Chop up the herbs into small pieces, then add to the processor with the juice of 2 lemons, the olive oil, the sea salt and pepper. Give the processor a whirl to combine and chop a bit further.

Add in the almond pulp, one cup at a time. Process to incorporate. Add more olive oil or water as needed, but beware that adding more water will make the shelf life shorter!

Once combined, ensure the texture is as desired. Add more almond pulp for a drier consistency, or olive oil for smoothness.

Holds in the fridge for 3 days or so, and makes enough to put atop your stuffed peppers, pasta, crackers and more.

1. What is the GAPS Diet?
2. The Huffinton Post tackles: Why should people avoid eating dairy?