Almonds, a food processor, and a healthy dose of patience are all you need to make almond butter.
I use raw organic almonds but you can also use roasted ones. You can toss your almonds onto a baking sheet and roast them in the oven at 350°F for 10 minutes.
Roasting them first allows the oils to release faster when they’re in the food processor, making the process quicker.
Not only does making your own almond butter cost less than the store bought stuff, you can’t beat the fresh factor. A spoonful of almond butter made minutes ago is downright delicious.
Before we get started, the most common mistake people make when making almond butter for the first time is they stop too soon. Right after that point is when the oils release and the magic happens.
So the biggest tip I have is….Wait. For. It. As long as you do, you’ll end up with a beautiful, smooth and creamy almond butter you can’t wait to sink your teeth into, or errr…wrap your lips around?
Step 1: Add almonds to a food processor fitted with an “S” blade. If you have a large enough food processor you can grind up to 4 cups at a time, but the process will go faster with less. 3 cups is a pretty good way to go.
Step 2: Put the lid on and let her rip, stopping periodically to scrape down the sides. Once it starts to form a ball this is where people stop short, so keep going until…
Soon after the oils will release as more heat is created and you should end up with smooth goodness.
Stir in a little sea salt if you want and you’re good to go! The process will take anywhere from 10-30 minutes depending on your food processor and whether or not you roast your almonds.
- 3 cups almonds
- Optional: sea salt
- Place almonds in food processor with the lid and process, periodically scraping down sides
- Process until oils have released and almond butter is smooth, 10-30 minutes
- Add sea salt to taste and store in a glass jar in the refrigerator for best shelf life
Enjoy some immediately, use in a recipe, or store in the fridge to enjoy whenever.
Have you made your own almond butter, if so any tips you want to share?