Almond butter, super creamy, thick, and delicious. It's a simple and affordable recipe made in less than 30 minutes with only 1 ingredient!
Almond butter is one of my favorite kinds of nut butter. It's nutritious and very easy to make, and it can help you save some money if you make it at home instead of buying it at the store.
This homemade almond butter has an amazingly creamy texture and a delicious flavor. Besides, this version is even healthier because it doesn't contain any sugar, additives, or preservatives.
However, you can customize it with your favorite sweeteners or add more ingredients, although I like it better just plain. It's perfect to enjoy over some warm toasts with berry compote or with your simple vegan oatmeal.
Almond butter, homemade, tasty, and smooth. It's delicious and more affordable than the store-bought ones, and to make it you only need 1 ingredient and less than 30 minutes of your time. Hope you like it!
How to make almond butter - Step by step
- You can make this recipe in 2 different ways. You can either buy raw almonds and roast them yourself, or buy them already roasted and save some time. Your choice!
- If you’re going to roast the almonds yourself, preheat the oven to 350ºF or 180ºC.
- Place the almonds onto a baking sheet (photo 1) and roast them for about 10 minutes (photo 2).
- Once the almonds are roasted, let them cool down until they’re just warm, not hot (this step will take about 10 minutes).
- Add the roasted almonds to a food processor or a high-speed blender (photo 3) and blend until creamy. It will go from whole to coarsely chop to crumbly to finely ground (photo 4).
- It will gradually become sticky and start sticking to the sides of the food processor, so stop it and scrape down the sides (photo 5).
- Finally, it will turn creamy, thick, and smooth (photo 6). If the almonds don't come together easily, add 1 tablespoon of any kind of vegetable oil (although coconut oil is not a good option) and blend again until smooth.
- Serve immediately.
Pro tips
- Feel free to buy raw almonds and roast them yourself or buy them already roasted. I prefer to roast them at home, but it’s up to you.
- Almond butter can also be made with raw almonds, but roasted almond butter tastes better and requires less time.
- I didn't add any salt, but you could add some salt to taste if you want to or even incorporate other ingredients, such as spices or cocoa powder.
Is almond butter healthy?
It is! There are lots of different kinds of nut butter, but the ones you find at the store usually contain lots of sugar, additives, and artificial sweeteners. However, this homemade version is super healthy, as it's only made with natural almonds!
Can almond butter go bad?
If you store it properly (in a sealed jar in the fridge), your almond butter will keep in good condition for 2-4 weeks.
However, if you want it to last longer, you can also freeze it. To do it just put the butter in a sealed container and keep it in the freezer for up to 6 months. Just transfer it to the fridge until thaw before you eat it.
If you don't use it often, the oil it naturally contains will probably separate from the almonds. If that happens, just stir the butter until well mixed or until you get the consistency you're looking for.
I suggest you don't drain it off though, otherwise, you'll get a hard and dry butter that will be difficult to extend.
How to use almond butter
You can use almond butter just like any other type of nut butter. Feel free to eat it as part of a nut butter and jelly sandwich or just spread it onto some bread. I usually have it over some toasts with sliced fruit on top.
You can also use it to give a creamier texture to your avocado smoothie or mango smoothie, or add it to your simple vegan oatmeal!
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Almond Butter
Instructions
- You can make this recipe in 2 different ways. You can either buy raw almonds and roast them yourself, or buy them already roasted and save some time. Your choice! You can also use peeled or unpeeled almonds.
- If you’re going to roast the almonds yourself, preheat the oven to 350ºF or 180ºC.
- Place the almonds onto a baking sheet and roast them for about 10 minutes.Â
- Once the almonds are roasted, let them cool down until they’re just warm, not hot (this step will take about 10 minutes).
- Add the roasted almonds to a food processor or a high-speed blender and blend until creamy. It will go from whole to coarsely chop to crumbly to finely ground.Â
- It will gradually become sticky and start sticking to the sides of the food processor, so stop it and scrape down the sides.Â
- Finally, it will turn creamy, thick, and smooth. If the almonds don't come together easily, add 1 tablespoon of any kind of vegetable oil (although coconut oil is not a good option) and blend again until smooth.
- Eat it as part of a nut butter and jelly sandwich, spread it over some bread, add it to your simple vegan oatmeal, or incorporate it to your avocado smoothie and mango smoothie for a creamier texture.
- Keep it in a sealed jar in the fridge for 2-4 weeks or in the freezer for up to 6 months. If the oil separates from the almonds, don't drain it off! Just stir it until well mixed.
Notes
- Feel free to buy raw almonds and roast them yourself or buy them already roasted. I prefer to roast them at home, but it’s up to you.
- Almond butter can also be made with raw almonds, but roasted almond butter tastes better and requires less time.
- I didn't add any salt, but you could add some salt to taste if you want to or even incorporate other ingredients, such as spices or cocoa powder.
Onabanjo idowu modinat says
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Iosune Robles says
Thanks for your kind words 🙂 Have a nice day!