Add the shredded cheese, almond flour and salt into the food processor. Blend the ingredients on high speed into loose crumbs.

Pour the cannabis pulp with milk solids (leftover from cannabutter) into the food processor. Blend again until all ingredients are well combined. The mixture should be sticky enough to make a dough.

Place a sheet of parchment paper on a cutting board. Remove the mixture from the food processor to form a ball. Place the ball of dough on the parchment paper and then press it down by hands. Place another piece of parchment paper on top of the dough. Use a rolling pin to flatten the whole piece to about ⅛-inch thick.

Remove the top sheet of parchment paper. Use a pizza cutter to cut the flattened dough into 1.5-inch squares.

Line a baking sheet with parchment paper (you can reuse the top sheet from earlier when rolling the dough). Carefully transfer individual squares onto the baking sheet, leaving space in between pieces. If one baking sheet is not big enough for all the crackers, fill a second baking sheet.

Place the baking sheets on the middle rack of a pre-heated oven. Bake at 350℉ for 15 minutes. Flip all the crackers half way through.

Turn off the oven and leave the oven door ajar. Let the crackers cool down inside the oven. This process will crisp up the crackers.

Store crackers in a sealed container in room temperature for up to 2 weeks.