Homemade Almond Butter
It's so easy to make your own homemade almond butter and it's so much better than store-bought. Smooth, creamy and utterly delicious!
- 3 cups Roasted Salted Almonds (450g)
- 1 Tablespoon Olive Oil
Place the almonds into the food processor and begin processing. It will start off crumbly and then gradually it will become sticky and start sticking to the sides of the food processor.
Stop the machine and scrape down the sides. Start it up again and pour in the oil while the machine is running.
It will gradually start to form a butter, keep processing until thick and smooth.
- Roasted and salted almonds are the easiest to use for making homemade almond butter. If you can only get raw almonds, then you'll need to roast them yourself beforehand. Preheat the oven to 350°F and spread your raw almonds over a parchment lined baking sheet. Roast for 10 minutes, giving them a stir at the 5 minute mark. Let them cool for a few minutes before proceeding with your almond butter. If your almonds are unsalted then you will also need to add some salt. ¼ - ½ teaspoon should be sufficient, just taste test to see how much to add.
- Added oil isn't strictly necessary, but I do find that adding a little olive oil really helps to turn your crumbly almonds into a smooth butter as fast as possible. You can omit it, but it will likely just take a couple of minutes longer. You can also use a different oil if you prefer.
- Storage: Keep your almond butter stored in a glass jar in the fridge (covered) for up to 2 weeks. It can also be frozen, place into a freezer safe container and freeze it. Let it thaw in the fridge before using.
- This recipe makes around 1 and ½ cups almond butter.
- This recipe was first published in August 2017.
Serving: 1Tablespoon | Calories: 117kcal | Carbohydrates: 3.7g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 0.8g | Sodium: 89mg | Fiber: 1.9g | Sugar: 0.8g