Almond butter was my nut butter of choice when living back in Canada, but here in the Netherlands I've found it's not as easy to find. If I do find it, the price is 5x or more what I was used to back home.
So as usual, when I can't find what I'm looking for, I try to make it myself :)
Almonds are incredible. They are great raw, roasted, milked, or blended into a creamy butter.
And this recipe was way easier than I expected it to be: just 1 ingredient + 15 minutes.
You will be tempted to stop the blender early, but trust me:
keep it running for a truly smooth and silky nut butter
This method can also be used for all nuts. Try with hazelnuts, cashews, or make your own personalised blend. Add in spices like cinnamon, sea salt, cocoa powder, or coconut flakes.
Smooth, silky, and creamy. Yum!!
Whip up a batch on the weekend, and enjoy it throughout the rest of the week!
Homemade Almond Butter
▸ ▹ Vegan, gluten-free, refined sugar-free, oil-free
Yield: approx. 1.5 cups
Cook Time: 7-10 min
Blend Time: 5-7 min
Total Time: 15 min
3 cups (375 g) raw almonds, with skin
Pre-heat your oven to 180 C (350 F), and place the almonds onto a rimmed baking sheet. Toast in the oven for 7-10 minutes, stirring occasionally until golden brown.
Note: the almonds will continue to "bake" even when removed from the oven, so be careful not to over-cook.
Add the toasted almonds to a high powered food processor* and blend on medium high for 5-7 minutes, scraping down as needed, until the almonds are a smooth and runny nut butter. Enjoy!
Storage: store in an air-tight jar in the fridge for up to one month.
Variations: try with a mixture of different nuts, add a spoonful of cacao powder or coconut flakes.
*a blender will not work for this, because there is not enough liquid.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes