Homemade Almond Butter
A simple guide on how to make almond butter at home. It's cheaper and so much tastier than store-bought!
Ingredients
- 2-3 cups of raw almonds or desired raw nut
- pinch salt
- Optional for a sweet nut butter:
- 2 tablespoons coconut or cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone mat.
- Add the nuts to the baking sheet and bake for 5 minutes. This helps to give the nuts a fragrant smell and to warm up the oils in the nuts.
- Remove the nuts and add to a food processor. Pulse on low or high until combined into a nut butter. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together every few minutes.
- When liquified into a nut butter, sprinkle over a pinch of sea salt and extra add ins if adding now too. Pulse for another 30 seconds to incorporate.
- Pour into a jar with a cover and place in the fridge. You can use this nut butter anywhere you'd use storebought!
Video
Notes
Toasting the nuts helps to warm up the oils in the nut, which helps it to blend easier. If you're making peanut butter, it's better to buy dry roasted, unsalted peanuts.
How to store: Refrigerate your almond butter in a jar for up to a month, or in the freezer for up to 6 months. You may need to stir the nut butter before you use it.
Nutrition
Calories: 219kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 0.4mg | Potassium: 263mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 99mg | Iron: 1mg