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.
For those who prefer making raw almond butter ( using unroasted 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 then patted dry then can be processed.
However, for the best tasting almond butter, toasting the nuts first is what really enhances and deepens its flavor. Ensure that the nuts are are still warm from toasting before processing, this softens their oils allowing them to process up smoother and creamier than if the nuts 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).
- 2 cups whole raw almonds
- 4 cups of warm water +1 Tbsp salt - if making Raw Almond butter not toasting nuts
- 1/2 tsp salt*
- 2 Tbsp honey optional for added sweetness
- To make raw almond butter (not toasting the nuts) - You must first soak the 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. Proceed to step 3.
- For toasted almond butter (the most flavorful) - Place nuts in a single layer on a baking sheet and bake at 375˚F for 8-12 minutes until fragrant and lightly browned, shake pan halfway through. Cool for 10-15 minutes, you want the nuts still warm when you process them.
- Place warm/dried nuts and 1/2 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.
- Store in the fridge for up to 2 months.
Are you,aware of the reason for soaking nuts?
It is because all nuts contain an enzyme inhibitor that attaches itself to the calcium in your body, preventing the calcium from being absorbed.
You need to make sure you don’tv eat any calcium rich foods 2 hours either side of eating nuts or you won’t absorb the calcium at all. (Unless you soak, rinse then redry the nuts)
And I don’t understand the need for salt…when there is so much salt in most foods anyway.
A friend of mine adds coconut oil (in case the nuts are too dry) as it acts like a preservative and extends the shelf life of the butter and sometimes she adds cinnamon for an interesting flavor twist.
Thanks for the recipe.
store brands that I purchased say dry roasted almonds. does not say keep refridgeated
what is the difference that home made has to be put in fridge and used in 5 days.
I keep store bought for weeks in cabinet no problem. thank you. pat marino.
it can only be used within 5 days I dont use that much in 5 days
I have left home made almond butter on my counter for a lot longer than 5 days. Although I did add some honey, don’t know if that would make a difference. I also like to add some cocoa with the honey and have like a Nutella.
Yes almond butter uses toasted almonds, however I indicate raw in the recipe as they are usually cheaper and they are quite easy to toast at home. But by all means, save yourself a step and use pre-toasted nuts. 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 as well (and especially the jar you put the butter in) has been completely sterilized. If I’m making a big batch, I freeze it in portions and take it out when needed.
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 as well (and especially the jar you put the butter in) has been completely sterilized. I don’t go through almond butter all that quick so I divide it into 1/4 cup portions and freeze it, then take it out when needed.
Salt will enhance the flavor of the nuts as well as act as a preservative-but feel free to omit. Adding some coconut oil is a great idea, thanks!
The Costco almonds do say ” steam pasrurized” not sure if that means they are raw or not…thanks
Nuts are generally not sold pre-toasted. However most are heated to a certain temperature (ie. steam pasteurization) to kill any bacteria or mold that are naturally present on the nuts. Toasting nuts brings out their natural oils, really intensifies their flavor, and gives a bit more texture to the nuts. It’s really a personal choice whether to toast any nut for a recipe you’re using. For me, I always toast any nuts before using (be sure to cool to room temp before using for some recipes).