I love almond/nut butter. A tiny bottle at the local grocery will set me back $14. I figured that it would be more cost effective in the long-run to DIY almond butter. Further, I prefer the taste and texture of homemade ones. Thinking of making a chia-almond butter variation when my supply runs out.
Be prepared to spend some time by your food processor, well unless you have a Vitamix. I nearly gave up because the almonds refused to turn creamy even after 10 minutes. Still, I persisted and the outcome was worth it. Another thing on my list is almond milk, especially since I’m cutting down on certain dairy products.
- 2 1/2 cups almond
- a food processor
- a glass jar dash of sea salt (optional)
- some patience
Blitz the almonds in the food processor. It should start to turn grainy and clump together after the first 4 minutes. Continue processing and scraping down the sides every now and then. After 10-12 minutes, it should start to turn creamy. Continue until it reaches the desired spreadable consistency. The whole process should take around 15 minutes. Store in a clean, airtight jar. It can be stored at room temperature for 3-4 weeks. Tip: Heating up the almonds beforehand will help in the release of its natural oils and save you (and your machine) a few minutes. To heat, lightly pan-fry it until fragrant. Be careful not to let it burn. Almond butter ideas
- Spread it on toasts, fruit slices or swirl it in your breakfast oats
- Add a dollop into your smoothie as a thickener
- Dress up the bottle with some twine for a homemade gift