Okara is the fibrous byproduct left over from the preparation of plant-based drinks. The term originally referred to what remains from making soy milk, but today this Eastern term is used indiscriminately to indicate what remains from the preparation of any kind of plant milk. In this article we will specifically talk about almond okara: a sort of almond meal obtained after making homemade almond milk or almond granita without paste. Almond okara is a food rich in nutritional properties and benefits, and although it may initially seem like waste, it is actually an ingredient that should be used. First of all, it is an excellent source of plant protein, calcium, iron and vitamin B2, and thanks to its high fiber content, okara promotes intestinal regularity and helps provide a good feeling of fullness. Okara has a low calorie content and is suitable for low-calorie diets; because it does not contain sugars or carbohydrates it can be useful in a ketogenic regimen. Furthermore, it is gluten-free and can be turned into a perfect gluten-free flour. Vitamin B2, present in okara, is involved in energy metabolism and in protecting cells from oxidative stress, while calcium, iron and potassium naturally contained in it make it an important food for bone health, oxygen transport and the proper functioning of muscles and the nervous system.

Almond okara is an ingredient that can be easily dried and stored like conventional flour. It can be used to make cookies, desserts such as cakes and tarts, pancakes or it can also be used in savory recipes to enrich breading and gratins. It can be added to vegetable or meat meatballs and allows you to create crackers, bread and much more.

Let’s go to the kitchen and discover how almond okara is made. But first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cuisine: Italian
Seasonality: All seasons

Ingredients to make almond okara

2 3/4 cups almonds
4 1/4 cups water

Tools

Blender
Kitchen towel

Preparation of okara

Bring some water to a boil, turn off the heat and plunge the almonds into it; let them rest for three minutes.
Drain them, let them cool slightly and peel them; to make this easier you can rub them between your fingers—most will slip off on their own.
Blend the almonds with 2 1/8 cups of water: you’ll need a very powerful blender or a homogenizer (link above). If you can’t process them all at once, work in two batches. Place a fine-mesh strainer over a bowl, line it with a clean cloth that doesn’t smell of detergent, and pour the mixture into it.
Squeeze it well, collecting the liquid in the bowl below. Gather the almond solids and repeat the process with the remaining water. Squeeze again.
Sweeten the almond drink to taste and add a few drops of bitter almond extract if desired, then refrigerate and enjoy chilled. Lay a kitchen towel on a large baking sheet, spread the well-fluffed okara and dry it in the oven at 122°F for a few hours, or in the sun if it’s warm enough.