It actually has a fairly long shelf-life, even several days or a week after the sell-by or use-by date, as long as it's kept cold. But if you leave it at room temperature for a prolonged period of time, all bets are off. It will go "off" more quickly the more often and the longer it's left at room temperature. If you are only needing almond milk as a substitute for a small amount of cow's milk in muffins, you could use water or juice instead. Another option is to make an alternative milk as needed, which could mean a small amount of almond milk, oat milk (made with oatmeal and water), rice milk, cashew milk, whatever you have on hand.... All you need is a blender, water and a strainer or a Nut Milk Bag. But homemade almond milk has a very short storage life - two to three days. I keep powdered coconut milk on hand (Wilderness Family Naturals), and that would also be a time saver for a milk alternative - it mixes in warm water and you can make it as weak or rich as you need it. I use reconstituted powdered coconut milk to ferment homemade coconut milk kefir, which is a great substitute for yogurt. Reconstituted powdered coconut milk also works for making pudding, added to smoothies..... -Grainlady

The pulp will still be just damp enough to pack together, kinda' like clay, but still crumble under pressure. You shouldn't see any visible moisture if pressed. What is left? Fat, protein, fiber, and much of the nutrition. I like to dry nut pulp at a fairly low heat - 125-degrees F and under. It dries fairly quickly and works in nearly any recipe that calls for almond flour. I dry it on the fruit roll-up sheets. I usually make it finer after it's completely dry by placing it in a mini food processor (if necessary - not all recipes require fine almond flour, but most do). You could also place it in a bag and roll it with a rolling pin into a finer flour just by rolling the clumpy mixture. You can also use raw pulp and make a number of things like "cereal", crackers, snack foods, and a whole lot of other interesting things. Many will be dehydrated at a fairly low temperature - especially if you follow RAW food recipes - and raw foods recipes are a great resource. Some of the recipes I've gleaned, and you can find these and more on-line: -Almond Pulp Freezer Fudge -Almond Pulp Crackers -Raw Almond Pulp Cookies -Almond Pulp Crunch -Homemade Almond Butter (but you need a high-speed blender like a Vitamix) -Almond Pulp Breakfast Power Bread -Cinnamon Peanut Butter Almond Pulp Crackers The link below is a great place to find recipes using almond flour. Honeyville Grain Almond Flour is superior to homemade, but homemade is soooooooo much cheaper. -Grainlady Here is a link that might be useful: Elanas Pantry

I don't believe in consuming dairy, and I avoid soy, so I use a lot of nut milk. It's easy and cheap to make your own. Just blend soaked almonds with water, though it works best with a high-speed blender. Or, even easier, blend a little almond butter with water and you get instant almond milk. If you make it yourself, it's even cheaper than dairy milk and so much better for you and the environment. Additionally, you still get the benefits of the live enzymes that the packaged pasturization destroys. Hemp milk is also great, and absolutely loaded with nutrition.

I use whatever "milk" is handy when I make muffins: soy, almond, cashew, or buttermilk. The only time I buy cow's milk for baking is when I make popovers. Somehow the nut milks aren't conducive to the "pop."