Savory, yet slightly sweet; crispy, yet slightly chewy, these Coconut Cashew Quinoa Cakes are the best way to use the leftover pulp from my new favorite coconut cashew milk, or CocoCash, as the folks at Almond Cow  like to call it. Trust me when I tell you that you’ll probably start making CocoCash just so you have pulp you’ll need to make this delicious, gluten-free recipe.

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To purchase your own Almond Cow plant-based milk machine, then click the affiliate link HERE, and use code MICHAEL at checkout to save $15!

Double Dipping!

Do you ever wonder what happens to pulp that’s leftover from the plant-based milk that you buy in stores? I’m pretty sure they sell it to us in the form of “flour” like almond meal and coconut flour. Why pay twice for your milk and flour when you can just buy raw nuts, make your own milk in an Almond Cow, and have the “pulp” leftover for you to use as your favorite gluten-free flour!

In the video below, I make coconut cashew milk, or CocoCash, as the folks at Almond Cow like to call it. After my first batch, it became my favorite milk for cereal and iced lattes. Without any added gums, stabilizers, or sweeteners, CocoCash is rich, creamy, and naturally slightly sweet.

So Easy!

I have to admit, though that my favorite part of making my own milk at home, is getting to experiment with the leftover coconut cashew pulp. It could easily be dried or dehydrated and turned into a delicious gluten-free flour, but I like to us it right away, and take advantage of the residual moisture to cook with.

The Coconut Cashew Quinoa Cakes are the best way to use the pulp, and trust me when I tell you that you’ll probably start making CocoCash milk just so you have pulp to use in this recipe. 

Aside from the CocoCash pulp, here’s what you’ll need:

Here’s what you’ll need (contains affiliate links):

  • Quinoa – I love the texture and “pop” that quinoa gives to these cakes. I definitely think you could use brown rice, or another type of cooked grain in its place if you can’t find quinoa, or if you don’t have it on hand.
  • Chickpea (garbanzo bean) flour – Literally just ground-up dry chickpeas, garbanzo bean flour is by far my favorite plant-based binder and vegan egg substitute. If you have a strong blender that can grind flour, you can even make your own from dry beans. If you don’t have it, or don’t want to buy it, you could use another type of flour in its place. Just adjust the seasoning to taste, and adjust the moisture content so that the cakes stick together. 
  • Coconut aminos – It’s like a slightly sweetened soy sauce; somewhere between soy sauce and a teriyaki sauce. If you only have soy sauce or Liquid Aminos on hand, then just add a pinch of sugar or sweetener to help boost the natural sweet taste of the coconut in the pulp.
  • Green onion and fresh cilantro –  I love what these fresh herbs do to these cakes. If you don’t have them, or aren’t a fan of cilantro, then you could just leave them out, or sub-in flat leaf parsley or celery leaves. 
  • Black sesame seeds – You could just use toasted sesame seeds if you don’t have black sesame seeds on hand. I bought them for a recipe a long time ago, so I’m just using them up. Use what you’ve got, and it’ll work great. 
  • Sesame oil – My favorite oil to use when cooking Asian-inspired meals. You could use whatever oil you have on hand if you don’t have sesame. And you don’t want to use any oil at all, just make sure to use a good nonstick pan.

Equipment:

  • Almond Cow (use code MICHAEL at checkout) – The fastest and easiest way to make homemade plant-based milk. You’ll need to make coconut cashew (CocoCash) first so that you have the pulp needed to make this recipe.  
  • ¼ cup scoop – You could just measure out four tablespoons or use a ¼ cup measuring cup to portion out the cakes if you don’t have a designated scoop.
  • Ring mold – I like the perfect round cakes that using a ring mold produces. If you don’t have one, don’t worry about it. Just portion out ¼ cup of the cake “batter”, and then press it down and flatten it in the pan.

Coconut Cashew Quinoa Cakes

Coconut Cashew Quinoa Cakes
Prep Time
5 mins
Cook Time
5 mins
 

My favorite way to use the pulp after making homemade Coco-Cash milk in my Almond Cow plant-based milk machine.

Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian-Inspired
Servings: 10 cakes
Author: Michael Monson
Ingredients
  • 2 cups (370 g) cooked quinoa, cooled to room temp
  • 1 cup coconut cashew pulp (from 1 batch of Coco-Cash milk))
  • ¼ cup (60 ml) coconut aminos
  • 1 green onion, thinly sliced
  • 2 tablespoons fresh cilantro. roughly chopped
  • ¼ teaspoon red pepper flake (optional)
  • 2 teaspoons (7 g) black or toasted sesame seeds
  • ½ cup (45 g) chickpea flour
  • salt to taste
  • 1 tablespoon water (if needed)
  • 1 to 2 tablespoons 14 g sesame oil for grilling
Instructions
  1. In a medium-sized mixing bowl, combine cooked quinoa, coconut cashew pulp, coconut aminos, sesame seeds, green onion, cilantro, and red pepper flake. Taste for seasoning, and adjust with more salt, or a bit more coconut aminos. Stir in chickpea flour, and test to see if the mixture holds together. If not, add more chickpea flour, and/or a bit of water.

  2. Heat a large cast iron or nonstick skillet to medium heat. Oil the pan with sesame oil if you’re afraid things might stick, or if you want to bump-up the flavor a bit. Using a ¼ cup measuring cup or scoop, place the mixture onto the hot pan, and press down with a spatula, or carefully with your fingers, until they are about ½ inch thick discs.

  3. Cook the cakes until they are golden brown, and able to be flipped without falling apart. Cook the other side until golden brown. To test for doneness, gently touch the center of the cakes. If they feel mushy in the middle, allow them to cook a bit longer.

  4. Remove cooked Coconut Cashew Quinoa Cakes to a drying rack, or serving dish. Serve immediately with more fresh cilantro and green onion, sesame seeds, and sweet chili sauce.

Recipe Notes

To purhase your own Almond Cow and save $15. click HERE and use  code: MICHAEL at checkout.