Almond Butter
This homemade almond butter is so thick, creamy and delicious and it is so easy to make! You just need one ingredient, a blender and 20 minutes to make a batch! Naturally vegan, gluten-free, paleo and whole30.
Servings: 16 servings
Ingredients
- 3 cups raw almonds
Instructions
- Roast almonds at 350 F for about 10 minutes and chill for 10 minutes.
- Place almonds in a food processor (or kitchen blender) and process until creamy, pausing to scrape down the sides as necessary. (The almonds will go from flour-like consistency, to thick chunks and to a bigger ball. Continue to process until it turns to a creamy almond butter - about 10 minutes.)
- Transfer the creamy almond butter to a mason jar and screw on a lid. Store in the refrigerator for up to 2 weeks.
Video
Notes
- Be patient! It will take about 10 minutes in the food processor for the almonds to turn into a smooth butter spread. The almonds go through several stages before they turn into spreadable almond butter.
- Don’t skip roasting the almonds. This really helps to bring out their natural flavors.
- Use unsalted nuts, and then season to your own taste.
- Don’t add any liquid to the food processor, this can cause the butter to seize as the oils are released.
- If you like, you can add a little raw honey or maple syrup to the creamy nut butter mixture for a hint of sweetness. Be sure you add it at the end. You could also add some ground cinnamon, a pinch of salt, or vanilla extract.
- Alternatively to a food processor, you can use a Vitamix or a high-speed blender.
Nutrition
Serving: 2 tablespoons | Calories: 154kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1mg | Potassium: 189mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Calcium: 71mg | Iron: 1mg
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