Almond Butter
Spreads
Ingredients:
- 260 g (2 cups) raw almonds (or roasted, unsalted)
- 1–2 tbsp neutral oil (optional, like avocado or almond oil)
- pinch of salt (optional)
Equipments:
- High-speed blender or food processor
- Jar or airtight container
- Spatula
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
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Instructions:
- Blend
Add 260 g (2 cups) raw almonds to a food processor. Process continuously, stopping to scrape down the sides every 1–2 minutes, for 10–15 minutes total until completely smooth and creamy. The almonds will go from flour to clumps to a thick paste to silky butter. - Season
Add a pinch of salt and 1–2 tbsp neutral oil (optional) for a smoother texture. Blend for 30 more seconds. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks or refrigerated for up to 3 months.
Notes:
The almonds must be completely dry before blending — any moisture will cause the butter to seize. Roasting first is strongly recommended as it releases oils and speeds up the process.
The blending process takes patience. The almonds will go through stages: crumbly, clumping, then finally smooth and creamy. Don’t stop early.
Tips:
Scrape down the sides every minute or so to keep everything moving toward the blades. Let the blender rest for 30 seconds if it gets too hot.
Add a tiny pinch of salt at the end for a noticeably better flavor, even if making unsalted butter.
Storage:
Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 2 months. The oil may separate — just stir before use.
Swaps:
Almonds can be swapped for roasted peanuts, cashews, or hazelnuts using the same method.
Almond Butter
Ingredients:
- 260 g (2 cups) raw almonds (or roasted, unsalted)
- 1–2 tbsp neutral oil (optional, like avocado or almond oil)
- pinch of salt (optional)
Features:
Instructions:
- Blend
Add 260 g (2 cups) raw almonds to a food processor. Process continuously, stopping to scrape down the sides every 1–2 minutes, for 10–15 minutes total until completely smooth and creamy. The almonds will go from flour to clumps to a thick paste to silky butter. - Season
Add a pinch of salt and 1–2 tbsp neutral oil (optional) for a smoother texture. Blend for 30 more seconds. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks or refrigerated for up to 3 months.
