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.
anina wrote on May 21, 2013
Thank you Susan – I’m guessing when you say instructions you are referring to timeframe? All good
Cheers and have a wonderful wednesday 🙂
anina wrote on May 21, 2013
Hey there Susan
thank you for sharing! I don’t have a food processor but I use my blender – will that suffice?
Cheers
Susan wrote on May 21, 2013
If you have a good, high-speed blender, it can work. But the instructions will be completely different.
Elizabeth wrote on April 18, 2013
I agree with Pat – if it weren’t for the progress pictures I would have lost complete faith. Finishing up our first batch now, and I’m pretty happy with it! Keeping this one plain to but looking forward to trying different “flavors” in the future 🙂
Susan wrote on April 18, 2013
Glad to hear it worked for you!
Pat C. wrote on April 1, 2013
I made cashew and almond butters last week. Delicious.
Your illustrations gave me the courage to keep processing the nuts until they got to the stage when they released the oil. I know lots of my friends and family will also benefit from your guidance. Thanks so much.
Karen Ables wrote on March 23, 2013
Thank you for the recipe. What can I do with the wet meal after making milk. Grateful for your response.
Susan wrote on March 23, 2013
Do you mean the almond milk recipe?
susan wrote on March 6, 2013
thank you for posting this-I am only eating homemade now. Question-The oil has not separated at all in my homemade version, in great contrast to store-bought. Is that typical? Why is it? Thanks
Susan wrote on March 23, 2013
No the oil doesn’t separate out and that is fine.
Carole S wrote on February 26, 2013
I want it just raw with sea salt. I have a VitaMix and found that I needed to use LOW setting of 6 and scraping down occasionally. With that it worked absolutely great and in the same time as stated. I spread on brown rice cakes for my gluten free diet. Thank you for pictures included!
Joy wrote on February 23, 2013
My first attempt. Great almond butter. Be patient, it took 30 minutes for mine to change from crumbly to creamy. I added a little more honey AFTER IT CHANGED to the creamy consistency. YUM!
Susan wrote on February 17, 2013
Almond butter is a nut butter. It is most like peanut butter…not dairy butter. Cheers!