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.