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.
kelby wrote on January 21, 2012
I have been wanting to try to make this for a while now but didnt know if it would work.
After borrowing my mothers 1988 GE food processer I had to try it. I used raw almonds and followed the recipe to a ” T “. I am excited to say it worked perfectly ! Sure beats the heck out of paying 8 to 10 dollars a jar ! Thanks Susan !
Vivienne wrote on January 17, 2012
Hi,
Is the photo shown above almond butter with added oil or without? I am just wondering if the consistency (without adding oil) is similar to those sold in store.
Thank you.
Susan wrote on January 17, 2012
I did not add oil to the photo. Cheers!
Robin wrote on January 14, 2012
I’m confused. When you say raw, is this with or without soaking and dehydrating them? You don’t seem to add oil, yet you have told people to add oil? Could you please explain?
Susan wrote on January 14, 2012
You can use raw almonds without soaking them. If you do decide to soak your almonds (to release the enzyme inhibitors) you must dehydrate them dry before using. Because you have soaked and dried the almonds, they don’t have quite as much oil in them and you may need to add some oil. That is why it says, “*Chef’s Note: If using soaked, dehydrated almonds, you may need to add a little oil.”
Sonia Seeds wrote on January 5, 2012
Gail Quillman,
I use my Cuisinart 7-cup food processor to make this recipe. It works great. I also use raw almonds. It takes about 10-15 minutes to make, but the final result is delicious. My co-workers are getting addicted to my new find. Enjoy
goodsammy wrote on January 2, 2012
Hi,
Thanks for a well explained tutorial. Can I use soaked and skinned nuts without dehydrating them?
Susan wrote on January 2, 2012
I would worry about the extra moisture in the nuts if they are soaked and not dehydrated. Cheers!
Gail Quillman wrote on January 2, 2012
p.s.
I have been using raw almonds.
gq
Gail Quillman wrote on January 2, 2012
Hi Susan,
I’ve been making almond butter in my VitaMix for quite a while, and you’re right about scraping down, only my big hassle is getting the butter out. Lately the butter has been very stiff, so I soaked the almonds a few hours before trying again today, but the results were the same. So I have determined to buy a larger food processor.
With my current finances, the best I can afford is the Cuisinart 7-cup. Do you know or think that this machine would be up to the task?
Your recipes are heavenly and I’m very, very happy to receive the newsletters.
Thanks so much,
Gail
Raoul wrote on December 15, 2011
Hi Susan,
Thanks for that. I have tried it now with soaked, dehydrated almonds (2 cups). I added about 10-15ml of grapeseed oil after about 2 minutes of processing. I continued to process the nuts and the stages as you described them were all accomplished in about 15min. In the end I have produced a beautifully satisfying product. I showed it to my 2 boys and upon tasting it I nearly had to rip it off them lest the empty the bowl. I had no problems with my processor which is belt-driven, but the blades are still sharp, which could be where people may be having problems.
Raoul wrote on December 15, 2011
Hi,
Thanks for this instructive recipe. I will be using soaked and dehydrated nuts. I undertsand the need to add a little oil, but WHEN should this be added please? At the start with the whole nuts or once they are chopped up a bit?
Thank you.
Susan wrote on December 15, 2011
You can add it at any time.