Homemade almond butter is made on the regular in my kitchen. I’m not a big fan of store-bought nut butters as more often than not, they have unhealthy added ingredients. Making almond butter at home is super simple, quick and much cheaper than buying a pure organic nut butter in health stores.
You only need one ingredient to make perfect almond butter – almonds. Also, you need a good food processor and a lot of patience. Be prepared, your food processor will be running for a while.
I like my almond butter plain without any flavouring, but sometimes I get creative and make something different. Feel free to add sea salt, vanilla, cinnamon, turmeric or any spice you like towards the end of the mixing process, when your nut butter is smooth. You can also substitute part of almonds with a different type of nuts or some seeds what makes it even cheaper.
Almond butter can be a perfect addition to your morning oatmeal, smoothie or on top of pancakes. You can also use it in some sweet or savory recipes. But in my opinion it always tastes best spooned straight from the jar, right?
So here we go!
- 2 cup almonds
- Optional: honey, maple syrup, a pinch of sea salt, vanilla, cinnamon, cocoa powder…to taste
- Preheat oven to 320 F/160℃.
- Spread almonds out evenly on a baking tray and bake them for about 10 minutes.
- After baking, transfer almonds to a food processor and start with mixing while they are hot.
- Mix for about 2 minutes, then scrape down the sides if the almonds stop moving (you have to do this every 2 minutes or so) and continue with mixing. If your food processor smells like it’s burnt, give it a break before continuing. Keep going, don’t add any liquids. Nuts release their oils after a few minutes of mixing. If you have a good food processor, you’ll notice a change start to happen after around 10 minutes, but it can take up to 20 minutes.
- Store in a glass jar in the fridge.