Normally almond flour is very finely ground almonds. The pulp left over from straining the almond milk won't have as much calories, fat, protein or vits/minerals as reg almond flour would but it could still be a great addition to foods.
Here's some ideas off the top of my head:
Use the wet pulp & mix in the Vita Mix with oil (almond, flax or coconut would be good) to make a almond spread. May not have enough protein to be used alone on bread for a sandwich for lunch but could be good on toast w/breakfast, etc instead of butter. You could also add honey, maple syrup, etc to make a sweet spread or maybe use honey, etc instead of the oil. Since the almond pulp is somewhat wet to start with it will probably have to be stored in the fridge.
You could make a candy out of it. Something like
this recipe. Same thing about storage- Since the almond pulp is somewhat wet to start with it will probably have to be stored in the fridge.
Dry it, powder it to a flour like consistency & use it to replace part of the flour in quick breads, cookies, etc. Basically any recipe where you're using baking powder or soda instead of yeast to leaven it.
Dry it, powder it & sprinkle it into cooked oatmeal, etc. Might even be able to mix it into meatloaf, chilli, etc w/out tasting it.
Dry it, powder, mix with cinnamon & sweetening of choice for almond/ cinnamon toast.
Blend again with more water (use less water than the org recipe) & use the resulting 'milk' w/out straining in baking, smoothies, etc. This won't have the nutrition of reg almond milk so use it where you want the almond flavor & need liquid more than where you want the protein content.
HTH Blessings ~herbalmom