There are three ways to make my almond butter!
Raw Almond Butter — I like using this method to make almond butter cookies or any recipes that call for almond butter! It has a very mild taste to it compared to the roasted almond butter.
Soaked + Dehydrated Almond Butter — Raw almonds are difficult for most people to digest because of an enzyme-inhibiting substance, but by soaking them, it removes this inhibitor and the enzymes can do their job! This is personally my favorite homemade almond butter recipe to make my jar full! Delicious, creamy, and so nutty-licious.
Toasted Almond Butter — If you love toasting your own almonds, then this almond butter recipe will take you to a whole ‘notha level. The nutty, buttery and warm toasted flavor that you get in every lick and bite is so divine. I find that toasting the almonds brings out a more almond-y flavor.
You’ll find yourself in nutter butter heaven with these 3 different methods of making delicious homemade almond butter!
1 Serving = 2 Tbsp. (32 g)
Carbohydrate: 6 g
Protein: 6.8 g
Fat: 18 g
*Makes a total of 20 Tbsp. of almond butter*
Homemade Almond Butter
- 3 1/2 cups almonds, raw or soaked + dehydrated
There are three ways to make almond butter!
Almond butter made with
– Raw almonds
– Soaked and dehydrated almonds
– Roasted almonds
I’ll give directions on how to make these three different ways!
— Raw Almond Butter
1. Place the 3 1/2 cups of raw almonds in a high-speed blender or food processor with the S blade.
2. It will take a total of 15 to 20 minutes to make it smooth and creamy, so be patient!
3. In the first 5 minutes, it will become crumbly. After about 10 minutes, it will slowly start to get thick and clumpy. After about 15 to 20 minutes, it should start to get creamy and almond buttery!
** Scrape down the sides with a spatula every 4 to 5 minutes.
— Soaked + Dehydrated Almond Butter
1. Place 3 1/2 cups of raw almonds in a large glass bowl and cover with filtered water, about 1 inch of water. Soak for about 12 hours.
2. Drain and rinse then transfer to dehydrator trays. Dehydrate for about 18 – 20 hours.
3. When the almonds are dry enough, transfer to a food processor or high speed blender. Blend for about 15 to 20 minutes. Scrape sides every 5 minutes.
— Roasted Almond Butter
1. Preheat oven to 350 F.
2. Spread out the 3 1/2 cups of raw almonds on a baking sheet. Bake for about 15 to 20 minutes.
3. Let the almonds cool for about 10 minutes then transfer the freshly roasted almonds to food processor or high speed blender. Blend for about 10 – 15 minutes or until smooth and creamy. Scrape down sides if needed.
Transfer the homemade almond butter into clean air tight glass jars, will last up to 2 – 3 weeks, but I’m sure it’ll only last for a couple of days…
Also by Jessie: Raw Vegan Tomato Pesto Pasta
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Photos: Jessie Brown