It took a couple of tries, but finally, homemade almond butter! I remember reading about how to make almond butter a few years ago. I gave it a try with my grandmother’s old Cuisinart food processor, but wasn’t able to get it creamy, just hot powdered almonds.
I tried again last year with my new food processor, but the results were much the same. All the blogs and recipes I had read said to be patient, and just keep going, but it simply wasn’t working. Not quite sure why. I guess I simply didn’t let it run long enough.
Third time is a charm! I put my gf in charge this time and voilà. Maybe that was the secret to success.
It was actually very simple, and incredibly easy, it just takes time. Even longer than some blog posts and recipes stated.
I guess it depends on the almonds you use and your food processor. I used raw almonds but you can roast them in the oven if you want roasted almond butter. 10-12 minutes at around 350F should do it.
I am going to try making other nut butters soon. Maybe some cashew butter…..mmmm.
If you haven’t seen my video on How To Make Almond Milk be sure to check it out.
If you are wondering what to use almond butter for, besides on toast, this Banana Nut Butter Smoothie is to die for!
What is your favourite kind of nut butter?
- 2-3 cups raw almonds
- optional: pinch of salt optional
- Place the almonds in the food processor fitted with an s-blade.
- Turn it on and let it run. Let it run for a while.
- Scrape down the sides with a spatula as needed. Pop the top back on and keep it running.
- It will start as crumbly almonds, and stay like this for about 15-20 minutes. It will take time for the oils to be released.
- Don't lose hope. Keep going. All of a sudden it will get creamy.
- Keep going for a few minutes until it gets extra creamy.
- Store in the fridge in a sealed jar.
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