5 Delicious, Easy & Healthy Almond Recipes

2 cloves roasted garlic
1 (15-ounce) can garbanzo beans, drained and rinsed
¼ cup + 2 tbsp olive oil
3 tbsp almond butter
3 tbsp lemon juice
¼ tsp salt
1 tbsp finely chopped flat-leaf parsley
¼ tsp smoked paprika

Directions
Place the garlic, garbanzo beans, ¼ cup of the oil, the almond butter, lemon juice, and salt in a food processor fitted with a metal blade. Pulse to desired consistency. Add more salt if desired. Garnish with a sprinkling of fresh, chopped parsley and paprika.

Almond Crunch Crackers
Making crackers at home is surprisingly easy — and these, with just four ingredients, are the simplest almond crackers you can make. They bake up thin and crispy and pair beautifully with savory dips and spreads. Note: This recipe is dairy-free, gluten-free, grain-free, paleo, and vegan.

Ingredients
Makes about 48 crackers.

2 cups blanched almond flour
1 ½ tbsp avocado or olive oil
1 ½ tbsp water
1 tsp coarsely ground sea salt

Directions
Preheat the oven to 350°F. In a large bowl, stir together the almond flour, oil, water, and ½ the teaspoon of salt until a thick dough forms. Press the dough into a ball and place it between two large pieces of parchment paper. Roll the dough with a rolling pin until ¹/₁₆ inch thick. Use a pizza cutter or pastry cutter to slice the dough into squares.

Almond Milk Alfredo
Pasta lovers, unite: This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat. Gluten-free eaters can enjoy this as well (over g-free pasta, that is). If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons. Note: This recipe is dairy-free, gluten-free, grain-free, paleo, and vegan.

4 tbsp butter or Earth Balance
1 shallot, finely chopped
2 ½ tbsp arrowroot powder or cornstarch
1 cup vegetable stock
2 cups unsweetened almond milk
2 tbsp nutritional yeast
16 oz fettuccine, cooked
¼ tsp ground nutmeg
½ tsp salt
1 tsp freshly ground pepper
¼ cup chopped Italian parsley

Directions
In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.

3 tbsp white vinegar
3 tbsp honey or sugar
¼ tsp salt
½ cucumber, peeled and finely sliced
¼ red onion, finely sliced
2 tbsp avocado or coconut oil
1 clove garlic, finely chopped
1-inch piece fresh ginger, grated
1 pound flank steak, sliced thin, or 1 ½ cups meatless crumbles
½ cup soy sauce
2 tbsp creamy almond butter
2 tbsp Korean red pepper flakes
1 tbsp sesame oil
6 Bibb lettuce leaves
1 tbsp sliced scallions

Directions
In a small bowl, whisk together the vinegar, 1 tablespoon of the honey, and the salt. Add the cucumber and onion slices to the bowl. Set aside.

2 cups raw almonds
3 tbsp raw honey
¹⁄³ cup unsweetened cocoa powder
½ tsp sea salt

Directions
Preheat the oven to 350°F. Place the almonds on a parchment-lined baking sheet and roast in the oven for 10–12 minutes, turning the sheet once in the middle of the baking time.