Main image of Homemade Almond Butter

Homemade Almond Butter

17 min

How-to

Homemade staple

Make-ahead

10 ingredients or less

Pantry-ready

Almond butter is a staple in our home, and we add it to just about everything: toast, pancakes, oatmeal, smoothies, and even added into dressings. It's unbelievably easy to make yourself at home: just 1 ingredient + 15 minutes is all you need.

Servings

(1 Tbsp per serving)

Total

17 min

Prep

7 min

Cook

10 min

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 3 cups (414 g)
    raw almonds
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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. Place the almonds onto a baking tray, and toast in the oven for 7 - 10 minutes, stirring occasionally until lightly golden. Note, the almonds will continue to "bake" even when removed from the oven, so be careful not to overcook.
  3. Add the toasted almonds to a high-powered food processor* and blend on high for 5 - 7 minutes, scraping down as needed, until the almonds are a smooth and runny nut butter. Stopping too soon may mean the nut butter will be a thicker consistency, so keep blending if you'd like it to be more smooth. Enjoy!

Notes

  • * Using a blender for this is not advised, as there is not enough liquid. A food processor is better suited for a dryer mixture, such as this.
  • Variations: while blending, add a bit of maple syrup to sweeten if desired, a little sprinkle of salt, or try adding a small spoonful of cacao powder or coconut flakes.

Storage

  • Store in a mason jar in the fridge for up to one month.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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