Almond butter is one of the most delightful nut butters, don’t you agree? It can be a filling treat just eaten off a teaspoon, or a perfect ingredient in numerous different recipes. It comes together quickly and makes a delicious snack alternative to peanut butter. Almond Butter.
Prep Time 25 minutes
Servings 1 cup
Calories 95 k cal
Homemade Nut Butter
Amount Per Serving (1 tablespoon)
% Daily Value*
Total Carbohydrates 8 g 3%
Dietary Fiber 2 g 8%
Sugars 0.5 g
Protein 3.8 g 8%
* Percent Daily Values are based on a 2000 calorie diet.
- 8 ounces (2 cups) raw almonds (can also buy preroasted almonds)
- 1/4 teaspoon Himalayan sea salt to taste
- avocado oil or coconut oil optional & to taste, depending on consistency desired
- If toasting the almonds, preheat oven to 325 F and spread a single layer of nuts on a large-rimmed baking sheet. Toast for 10-15 minutes, mixing half-way.
- Remove from oven and allow to cool for 15 minutes, until no longer hot (warm is okay).
- Transfer the nuts to a high-powered blender like a Vitamix (fitted with the four-blade attachment) or a food processor. Process on high speed until smooth and creamy, scraping down the sides of the bowl frequently.
- Depending on the type of nut and your machine, this may take anywhere from 5-15 minutes. Be patient and continue to blend and scrape down the sides, the mixture will come together after the dry paste forms. You can add a bit of oil to help the process or depending on the consistency desired. If the mixture gets too hot, you can pause for about 5-10 minutes and resume again.
- Once the mixture is creamy, you can add any desired salt, sweetener or add-ins of your choice.
- Allow to cool down slightly before to a glass jar. Seal and store in the refrigerator for up to 3 to 4 weeks.