Even I was impressed at how easy this was to make. I didn't think it would turn out as smooth and creamy as the ones you can buy in the store (for a fortune!), but it did!
Although a Vitamix blender whips this up in half the time, a food processor will do just as good a job.
When using raw (un-roasted) nuts it is important that they be soaked overnight in salted water. This does two important things - it breaks down and neutralizes the phytic acid and enzyme inhibitors that are contained in the nuts. Both of these can cause upset stomach and poor nutrient absorption if not soaked before consuming. Once the nuts have been soaked, dried and toasted they are ready to use.
For best results use the nuts while they are still warm from toasting - this softens their oils and and turns them into a smooth and creamy mass quicker than if they were cold.
Here is what the butter looks like at the half way point..
At the 10 minute mark is when it really starts to get a smooth and creamy consistency (or less if using a Vitamix blender).
|Almond Butter|| |
- 2 cups whole raw almonds
- 3-4 cups of warm water
- 1 Tbsp salt (+ ½ tsp salt*, optional)
- 2 Tbsp honey, optional
- Start by soaking nuts to remove their acids/enzymes that can cause digestive upset - place nuts in a large bowl and cover with the water. Stir in the 1 Tbsp salt to dissolve. Loosely cover and let sit at room temperature overnight. Drain, rinse and pat dry nuts.
- To toast nuts - Place nuts in a single layer on a baking sheet and bake at 350˚F for 10-15 minutes until fragrant and lightly browned, shake pan halfway through. Cool for 10 minutes.
- Place warm dried nuts and ½ tsp of salt (if using) in a food processor and process on high until mixture turns smooth and creamy, about 8-12 minutes (less if using a Vitamix blender). Scrape down sides as needed. If desired you can sweeten with some honey, to taste.
- The nut butter will keep at cool room temperature for up to 2 months, or in the refrigerator for 6 to 9 months - however this is providing all your equipment you used (and especially the jar you put the butter in) has been completely sterilized. Alternatively, you can always freeze it in smaller portions and use as needed.