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.
Megan wrote on February 9, 2010
I have always been wanting to make my own nut butters but I was always skeptic that it would actually turn out the way I wanted it to-I can’t believe how easy it is! Yours looks fabulous, I will definitely be trying this soon!
Deleilan wrote on February 9, 2010
I’ve just purchased a KitchenAid food processor, and this will definitely be one of the first things I’ll try in it. Thanks you for the step-by-step explanations and photos!
debi wrote on February 9, 2010
sorry, i meant the peel, you don’t peel them, right? what about the cyanides in the peel.. I try to peel mine when i can, i just wanted to know what do you think about it, thanks!
Susan wrote on February 9, 2010
You are referring to bitter almonds. They are wider and flatter than traditional almonds, and yes, they can be very toxic.
Anna wrote on February 8, 2010
Thank you so much for this post! I just made mine, and it is beautiful! So excited not to be buying $10-$18 jars of organic almond butter anymore! Thanks again for all your hard work!
debi wrote on February 8, 2010
The recipe and the outcome look really great!
I have a question- aren’t you concerned about the almonds shell?
Thanks in advance!
Susan wrote on February 8, 2010
The shell? I don’t use the shell.
outoftheoven wrote on February 8, 2010
Thank you so much for posting this! I just tried making cashew butter over the weekend, and I had no idea why it didn’t seem to be working (I had no idea it took so long!). Now I see that I should’ve kept processing it after the “balling up” phase!
Carrie wrote on February 8, 2010
I could live off of almond butter, but I’ve never made it at home. It always seemed intimidating for some reason. Thanks for the step-by-step photos -they make it seem so easy, and it’s great to know what to expect!
Susan wrote on February 7, 2010
First of all, it is easier. Second, more people have food processors than vitamix blenders. Trying to make this a place for everyone!!
veggie wedgie wrote on February 7, 2010
Seriously this is the BEST post ever. A much needed post on the homemade nut butter issues. Did notice though that you are using a food processors instead of a vitamix. Why is that? Because I think that a blender does not make good butter, like a food processor because of the way it “blends”, if you get what I mean.