How to make homemade almond butter
First, spread your almonds on a baking tray with parchment paper and bake for 8 or so minutes. Just enough to get those natural oils to release so you can turn them into delicious butter. Remove from the oven and transfer them to your food processor, along with the salt.
Start processing your almonds. They will go through several stages and it may feel like they’ll never turn to butter, but I promise it will!
First your almonds will break down into a grainy flour, before slowly starting to clump together. Turn off your food processor to scrape down the sides as needed.
Eventually those clumps will get larger and larger until a giant ball is formed, and finally, you’ll have luscious, creamy almond butter.
Depending on your food processor, it may take anywhere from 3-10 minutes to go from almonds to butter. If you feel your food processor is overheating, turn it off and let it rest for a few minutes before starting up again.
Why make homemade almond butter?
- So much cheaper to make your own, vs store bought.
- Homemade has no added oil, sugar, or other unwanted ingredients.
- It’s freaking delicious!
How to use your almond butter
- add it to smoothies or smoothie bowls
- spread it on toast
- top it over waffles or pancakes
- pour some into oatmeal
- make almond butter cookies!
- grab a spoon!
The options…so many options.
- 2 cups almonds
- 1/4 tsp sea salt
- Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Lay the almonds in a single layer and bake for 8 minutes. Then remove from the oven and transfer to a food processor along with the salt.
- Process on high speed and blend until creamy, stopping to scrape down the sides often. The almonds will turn from flour, to clumps, to a large ball, and eventually, creamy, luscious butter. It will take several minutes of processing, but it will happen! If your machine starts to overheat, turn it off for a couple minutes and start again. Take 2-3 breaks as needed to prevent overheating.