Homemade Almond Butter Recipe
With just two ingredients, you can make your own homemade almond butter - the perfect almond spread that's naturally gluten-free, vegan, and free from refined sugar.
Servings: 24 Tbsp
Equipment
- Food Processor or blender
Ingredients
- 14 oz almonds raw, peeled or with skin, 3 cups
- 1/2 tsp sea salt
This will yield 1.5 cups of almond butter
Instructions
- Place the almonds on a baking sheet and toast in the oven for 8-10 minutes at 325ºF/165ºC. Let them cool down for a couple of minutes before blending.
- Once cooled, place the almonds and the salt in a food processor or a high-speed blender. Blitz them until you achieve your desired consistency - the longer you blend, the runnier the peanut butter becomes. This process can take between 5 and 15-20 minutes depending on your machine and desired texture.Make sure to give the machine a break so it doesn't overheat! Use this time to scrape down the sides of the processor bowl.
- Once you've blended to your desired consistency, pour the almond butter into a clean mason jar or glass container. Make sure it's completely cooled before you close the lid.
Storage
- Store it in a glass container or a jar in a cool dry place like a pantry or a kitchen cupboard for 3-4 weeks. Alternatively, keep it in the fridge for 2-3 months, if not even longer.
Video
Notes
- Season to taste: I prefer the natural almond taste and don't usually add anything to it. However, you can sweeten or season to taste with maple syrup, vanilla, cinnamon, cardamom, cocoa powder, est. Just add your extra ingredients halfway through blending so they get incorporated into the butter. I prefer to only flavor smaller portions (as additional ingredients will affect the shelf life).
- A drizzle of oil: Only if needed! If the blending process is taking too long and you are stuck at the flour-like pasty stage, add a drizzle (just 1-2 teaspoons at a time) of neutral oil or coconut oil. This will help "grease" the nuts so they can blend into a runny smooth consistency.