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.
Tiffany wrote on March 3, 2010
That’s it?! I’m going to make a batch right now!!
Melony wrote on February 25, 2010
I made almond butter today in the food processor, it came out perfect! It looked just like the picture sequence above. I needed the almond butter to make a mock peanut sauce to go with the spring rolls (raw) that I am serving at my intro raw foods class this Saturday.
Shawnie wrote on February 24, 2010
Hi Susan
I am wondering if you soak your almonds before using them – is it necessary?
Thanx for all that you do – I really enjoy your skills and creativeness
Susan wrote on February 24, 2010
I soak my almonds 95% of the time. Normally they get a soak when they come in the door and then I dehydrate them and store. You can read more about it here: https://rawmazing.com/articles/raw-food-soaking-nuts-and-seeds/ For this nut butter, I did not soak. I am going to try it with soaked, dehydrated nuts. Will let you now how it goes!
Neeta wrote on February 24, 2010
Hi Susan, I just made this almond butter today, it is delicious – it took almost 20 minutes though….wondering if I did anything wrong?
Susan wrote on February 24, 2010
I am assuming it depends on the strength and ability of your food processor. 20 is quite a while. Mine takes 12-14 though.
Metta wrote on February 23, 2010
thanks for the step-by-step picture process. i typically stop after the 6 minute mark b/c I always thought I did something wrong and would never get to the creamy stage. Yours is the first site that has broken it down, many just say “process until smooth”.
Stacy wrote on February 15, 2010
Great post!!! Just what I need 🙂 Where do you purchase sweet almonds? I’ve never seen almonds classified as “sweet” in the store, only raw or not. Thanks for your help 🙂
Susan wrote on February 15, 2010
The almonds you can buy in the store are most likely sweet almonds, raw or not because the bitter almond skin is very toxic.
Loreen wrote on February 11, 2010
Just to clarify, did you use almonds with the skin on for these photos??
Susan wrote on February 11, 2010
Yes, I did use almonds with the skins on. I used sweet almonds, not bitter almonds. The skins of sweet almonds contain many nutritional benefits.
Heather wrote on February 10, 2010
Wow, what a super easy recipe! Now I have to try it out. 🙂 Thanks!