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.
LISA wrote on February 17, 2013
Oh just in any recipe to replace regular butter? I was just curious. As I posted above I have never had it nor used it before. I am trying to become more educated on Raw Recipes and Gluten free type recipes. We do not have any allergies to any of wheat items but, we are trying to cut out all “wheat” out of our diets. We have read many books,articles and there maybe “bad'” side effects/damage to your body from the new wheat’s that are being produced. I am just trying to get learn something new everyday! 🙂
LISA wrote on February 17, 2013
Can you add cinnamon to this butter for added flavor? I have never had almond butter and I am just curious. Can you use this almond butter in recipes as a replacement/substitution?
Susan wrote on February 17, 2013
You can add cinnamon but I would hand stir it in at the end. Your substitution question is difficult to answer because I don’t know what you what to substitute it for. Cheers!
bren wrote on February 9, 2013
does it matter when you add the oil? I didnt want it to seize up!
Indiana sandy wrote on January 18, 2013
I always roast my almonds, about 16 minutes at 350 degrees. Then the almonds have to rest in a large bowl for 24 hours, if you try to do them right after roasting the oil doesn’t appear and the result is dry, mealy almond butter. I have an old Champion juicer and the only thing I use it for is almond butter. I make 6 pounds at a time and keep the covered jars in the fridge.
Doesn’t the ten minutes in the food prosser cook the raw almonds somewhat? I thing the Champion expels the almond butter and it is fairly warm.
Susan wrote on January 18, 2013
Since this is a raw site, I don’t roast the almonds. No, the almond butter doesn’t cook. It warms a little but the temp stays quite low. 🙂
Carol C wrote on January 11, 2013
I just this for the third time and I learned a valuable lesson—-don’t use almonds that have been frozen; at least I think that’s what caused the butter to be too thick, not creamy enough. The prior 2 times the recipe came out perfectly. I even gave it as gifts and everyone loved it! I was told that freezing nuts will keep them from going rancid, but although these were thawed, I think it affected the quality of the almond. I did add some oil, but it’s still thick. I’ll use it; it tastes good, just not spreadable. Hmmmmm wonder what kind of truffle I can make with it……………….
nouna wrote on January 4, 2013
so you prefer using your kitchen aid processor enstead of the vitamix?
But is it good for this processor? 12mn of procesissing?
How long does it take with the vitamix?
I am thinking about buying it, but this tamper thinglooks exausting, that’s too bad, and it is pricey!
Would you recommend it?
I’m obsessed with nut butters and am looking for the best and easiest stuff for that 🙂
Thanks.
Diana wrote on December 31, 2012
Hi, there! Great recipe. I’ve seen other recipes for homemade butter but none mentioned the time factor as being critical – nor did any of them have such nice pictures! The art in the pictures alone is priceless, thank you!
Just out of curiousity, I’m concerned for my food processor. It’s on the old side and I don’t want to burn it out. Will this work if you stop for a few minutes and resume, _accumulating_ the time, as it were rather than running fairly continuously? I believe if I could stop the machine every couple of minutes to let it cool down for a couple of minutes, that my machine might manage to make the butter. Not sure I can run it rather continuously for the entire 10-12 minutes with only stops of a few seconds to try to help keep the heat build-up in the machine down.
Have you ever successfully made this breaking up the processing time? Thanks!
Karrie wrote on December 7, 2012
I used soaked and dried almonds and added oil as suggested and this just didn’t work. It never creamed up. It’s been almost a half hour. I’m so bummed. My food processor isn’t old either. 🙁
Susan wrote on December 7, 2012
As stated in the recipe, if you use soaked, dried almonds, you might have to add a little oil. 🙂
Robyn wrote on November 9, 2012
Thank you so much I have bought raw almond butter in the past but this is so amazingly good and simple, I did not add honey or salt and it was awesome.