Almond butter and I really aren’t the best of friends. I find it the most difficult to make out of all the nut butters and I also don’t particularly like its taste. I find it a bit bland and bitter. My daughter doesn’t like it either unfortunately- her loyalties lay with peanut butter and Nutella alone…
That said, I DO think almond butter is the HEALTHIEST of nut butters and the perfect ingredient for all sorts of things- you can add a spoonful to your smoothie, use it to replace peanut butter in cookies, and create plenty of flavored almond butters from the original recipe (chocolate, coconut, m0cha, etc).
I used my Vitamix to make this batch here. I VERY much prefer using my food processor though. It’s just so much more of a pain with the blender because you have to keep pressing the mixture down with the tamper so it can run against the blades. Plus, it seems like it causes the blender to overheat pretty easily. Really weird.
Making your own Almond Butter is really just a matter of letting it process long enough. Most other nut butters break down a little easier. Almonds are a pretty hard nut so it takes some time.
I’ve discovered a few techniques to make it a little easier on you if you are having trouble though. Maybe you can’t quite get your almond butter to break down smooth and creamy for you? Here are some tips!
- Let it sit overnight. Just turn the machine off and let it rest. Try again in the morning- it will come together like there was no trouble to begin with.
- Use roasted nuts. I find that, for some reason, roasted almonds break down into almond butter much easier and faster than raw almonds. Although they won’t be as healthy because they aren’t raw… roasted almond butter is actually incredibly delicious.
- You can always add more oil! If you are in a rush, you can lube things up with coconut oil (or a nut oil-walnut, hazelnut, etc.). I don’t like to do this. I’d rather try letting it sit first. In my experience there really is no need for any extra oils. As long as you are patient enough to give the butter a rest, it’ll work out fine without.
Once you think the Almond Butter is done. Keep the food processor running another 2 minutes, just to make sure. Nut butters like to play tricks on you. They will look smooth and broken down (you’ll think they’re done), but smooth is not the same thing as creamy. Your nut butter looks smooth? So keep it going and it will break down to a luscious, creamy consistency.
AND an even better technique is to let it sit for a good while and let the natural oils release a bit- about an hour at least- then process some more until you reach your desired texture. This is the way my good friend does it and her nut butters have the most AMAZING consistency! (See above tips)
Is my emphasis on doing this a little overkill? Sorry about that… but I’ve been tricked a couple of times into thinking my Almond Butter was done and I don’t want you to be fooled as easily. Don’t be impatient like me. Just wait it out.
- 2 cups raw almonds
- ⅛ tsp fine grained sea salt salt
- In the bowl of a food processor fitted with the steel blade, place the almonds.
- Process, scraping down the bowl every few minutes, for about 15 minutes or until the almonds have broken down to a creamy-smooth consistency (they will go from coarse chop, fine chop, powder, chunky butter, ball of butter, and finally to a creamy smooth butter).
- Add salt and process for a few seconds to combine.
- Store at room temperature about 2 weeks and in the refrigerator about 2 months.