Almond Butter
Author: Marla Hingley
Prep time: 8 hours
Cook time: 10 mins
Total time: 8 hours 10 mins
You can used skinless (blanched) almonds, the only difference will be in the color of the almond butter and its texture (skin on will have much more of a fiber content).
  • 2 cups whole raw almonds
  • 4 cups of warm water +1 Tbsp salt - if making Raw Almond butter (not toasting nuts)
  • ½ tsp salt*
  • 2 Tbsp honey, optional for added sweetness
  1. 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.
  2. 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.
  3. 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.
  4. Store in the fridge for up to 2 months.
*Salt added to the nut butter is optional, however it will intensify the flavor of the butter as well as impart a natural preservative.
Recipe by GlutenFreeClub at