Raw Recipe: Almond Butter
Making nut butters can be a little tricky. I used to think that I had to do them in my Vitamix, which would drive me batty with all the scraping down that was required. Other times, I would have a fail, only because I quit too early. I didn’t realize how much time it takes, and the process that the nuts have to go through. But if you have a little patience, you can make nut butters that are fabulous. You will never want to buy them again! Almond butter is a good one to start with.
I used my Kitchen Aid 12 cup food processor. It is a strong processor. The bottom warms up a little bit but if you are using an older processor, or a processor with a much weaker motor, common sense needs to prevail.
After 2 minutes it will look like this.
After 4 minutes it will look like this.
After 6 minutes it will look like this.
Around 8 minutes, the almond mixture will ball up. Just let it keep going.
At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.
At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Almond Butter
MAKES 1 1/4 CUPS ALMOND BUTTER
- 2 cups Almonds
- 1 tablespoon Raw Honey (optional)
- 1/2 teaspoon Sea Salt (optional)
- Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Heather wrote on April 29, 2011
It might be because of the honey and/or how old my processor is. It took a half hour but it finally went thru all of the stages and I cant wait to try it on some fruit from a recipe I have. I have no doubt it will be worth the wait! Hang in there people, it will get there!
Susan wrote on April 29, 2011
From the recipe: “If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.” Do not add the honey until you are done with the almond butter. Then stir it in by hand.
meera wrote on April 14, 2011
You clearly knew where people fail!
I followed your suggestions word to word… and got amazing almond butter!
Needed it for a soba noodle dressing and was very happy with the results. I learnt something from you – perfect teaching!
Chelsea wrote on April 11, 2011
Just made this using my magimix food processor and it turned out amazingly well… despite my fear midway through that the machine was going to overheat. I also had no problem cleaning the machine or any of the other issues that people have had. The process went exactly as your photographs showed. Initially I wasn’t sure how well this would turn out because I’ve attempted to make nut butters before with incredibly lackluster results; however, I’m beginning to realize that is probably because of how terribly impatient I am. Anyway, I will definitely be using this recipe for as long as I’m making my own almond butter. Thanks so much Susan!
(PS: I’ve tried using the food processor and even tried with my vitamix once– learned that day that vitamix blenders are incredibly versatile machines but I personally don’t think it does so great with thick/creamy things. Everything has it’s purpose right?)
Shelby wrote on April 9, 2011
I dont own a dehydrator…. can I soak the almonds without dehydrating them or putting them in the oven?
Shelby wrote on April 8, 2011
Isn’t soaking almonds (and other nuts) necessary to remove the enzyme inhibitors… or are these broken down by the blending/processing?
I just bought a VitaMix b/c it said u could make nut butters… why doesn’t the vitamix work well?
Susan wrote on April 9, 2011
I do not believe that the enzymes are broken down through the blending process. Some people soak, some do not. I have included instructions for both way. I soak but if you do you must add more oil.
Tara wrote on April 5, 2011
Susan, thank you so very much for the post and pictures…you made it easy for me to stick to the process as long as it took! I ended up with a lovely, creamy butter, using just the raw almonds.
For those with low-watt food processors: Mine is a 300 watt Hamilton Beach, and each step that was pictured took longer. The entire process took just over half an hour with my machine.
Considering that my local Whole Foods charges $8.00 for a 12 ounce jar (cut with sugar AND palm oil), and I buy almonds online for $5.70 per pound (16 ounces), I’m coming out ahead. Thanks again!
rob prejza wrote on March 26, 2011
I am a heart stent patient. Never liked almonds much, (I prefer english walnuts), but now they want me to eat the almonds so the almond butter recipe sounds good. Thank you very much for sharing it! I’ll try it this week. I might even try english walnut butter – you have given me hope! As you might guess, my diet has changed considerably so this will help me ease off the ‘ol peanut butter. Thanks again.
Sarah wrote on March 23, 2011
I just started.
What’s the ratio for almond butter.
How much will 1 cup of dry almonds make and is it cheaper to make my own almond butter.
Thanks a lot!
Susan wrote on March 23, 2011
2 cups of almonds make about 1 cup of almond butter, if I remember correctly. Price? That should be an easy one to figure out…how much do you get your almonds for and how much do you pay for almond butter? In my case it is much cheaper.
Cara wrote on March 23, 2011
Ahh, thanks. I was trying to find an easy use for almond pulp left over after making almond milk. I don’t have a dehydrator, so my options are limited.