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.
Shannon wrote on May 6, 2010
Hi Susan, I tried to make this but it took so long (I started on low and only went to high after it should have been done) that when it was done it had heated up to over 150F, which is definitely no longer raw. Do you do it all on high? Have you checked the temperature of it after you’re done?
Susan wrote on May 6, 2010
Shannon: I am confused. My food processor does not have a low and a high setting. Only one. Also, I did take the temp and it was under 100 when finished. So, no problem with that. What machine are you using?
TM wrote on April 11, 2010
I was once in a class where they showed how to make peanut butter the same way. The guy who was demonstrating did caution the audience that it was pretty hard on a belt driven processor. I think you can tell one by the motor being to one side of the bowl assembly. There has to be a belt in there.
He was using a Cuisinart which was a direct drive machine – the bowl assembly right on top of the motor.
On another note, I did this with regular dried unsweetened coconut-right out of the package from the grocery store. I wanted coconut paste to add as a layer in a dessert and it worked just wonderfully. I just let it go and go until it finally made a lovely smooth paste.
The person who tried making tahini should make sure she has enough sesame seeds in there and then just let it go like you said. If you don’t have many seeds, they’ll all just go to the side and you won’t have any of that doughy folding-over action in there once they start getting well pulverized.
Zak wrote on April 11, 2010
Hello! Thanks for the great instructions. Any updates on the butter made from soaked almonds?
Susan wrote on April 11, 2010
I have not had time to do it but I am sure it would work just fine.
Blanka wrote on April 2, 2010
THANK YOU so very much – I have been making mine in a juicer with the blank plate but it was always dry and I ended up adding a lot of oil which makes the butter quite heavy – this is great!
I have only just found your website and I love it. Amazing food, and love your photos as well.
Susan wrote on March 30, 2010
I have a Kitchen Aid 12 cup. It is a 700 watt and I love it. It is a work horse for me as I am constantly in the kitchen working on recipes. Sometimes the biggest mistake we make is to stop too early. You might want to try a little more time with the tahini…
Mike wrote on March 30, 2010
Hi, Susan (and all other lovely people on this website)
I was just wondering what sort of food processor is necessary (brand, aka Model) so to make this nut butters smooth? The reason I am asking is that I have recently bought a 14 cups food processor from General Electric and I was hoping to finally get a tahini (raw sesame seeds butter) however it did not became that smooth and I can still feel the little chunky pieces.
I haven’t tried yet with the nut butter which I am going to do in a second, however I am not that happy with the sesame butter and I think that the 500W motor might just not be enough for the butter.
So I would really appreciate your information about your brand/power, so to know what should I look for.
Oh, I forgot to say again THANK YOU for this and all the rest of your amazing recipes. I am a big raw food fan now thanks to you!
Niv wrote on March 8, 2010
Hi Susan,
Thanks for so much inspiration.
Could cashew butter be made the same way?
Susan wrote on March 8, 2010
Yes…you can. It goes faster, but goes through the same steps.
Gina wrote on March 7, 2010
LOVE this. Making nut butter seems like such a simple thing, but now I know I was just giving up too early.
Tiffany wrote on March 3, 2010
Just finished making my Almond Butter! Thank you so much. Our juicer broke just recently and I’ve been desperate to make my own nut butters again. Worked perfectly.