I think my days of buying store-bought almond butter are over. Most almond butters I see in the store contain added oils and sugar, neither of which I'm a huge fan of. This morning I whipped up my own batch and all I used were almonds (and just a pinch of sea salt).
As you may already know, I love recipes that require no more than 5 ingredients, minimal prep time, and as few appliances/dishes to wash as possible. This recipe was super easy and adhered to my preferred recipe criteria quite nicely.
While I've heard that making almond butter is a lot easier in a high speed blender, I was delighted to see for myself that a food processor worked just as well and produced excellent results. Also, if you're into multi-tasking, you can be productive while your almond butter is blending as long as you stop to check in on it every once in a while. The next time you have a recipe that calls for almond butter (such as my Asian Coleslaw, Thanksgiving Ice Cream, Raw Chocolate Mousse, or Raw Vegan Sushi), you can now make it using your own!
Yields approximately 3/4 cup
- 1 cup Raw Almonds
- Sea Salt (to taste)
- Put almonds in your food processor or high speed blender (like a Vita-Mix or Blendtec)
- Blend/Process for 12-15 minutes*, stopping every few minutes to scrape down the sides of your food processor or blender. It won't look like almond butter until the oils in the almonds have released (after about 8-10 minutes of blending) so be patient with the process. It will resemble almond butter eventually!
- Optional: Add a sprinkle of sea salt and process for a few seconds more.
*Note: The amount of time may vary so keep an eye on the mixture while it's processing. You'll know it's done when it reaches a smooth and creamy consistency.