Almond Butter
Making almond butter at home is just as quick and easy as making any other nut butter. In fact, it only takes 50 seconds if you have the right tools. The final result is smooth, creamy, and delicious homemade almond butter. Watch the video below to see how quickly it comes together!
Servings: 32 (1-Tbsp.) servings
Calories: 98kcal
Equipment
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 325°F/163°C.
- Roast the almonds. Spread the almonds in a single layer on a baking sheet and roast until fragrant, for 10-12 minutes. (If using blanched whole, sliced, or slivered almonds, the time will be shorter). If the almonds don't taste toasty enough after the 12-minute mark, place them back in the oven for a couple more minutes, but keep an eye on them as they can burn quickly.
- Let the almonds cool to room temperature.
- Blend the almonds. Add the almonds to a Vitamix blender and blend on high until smooth and creamy, for about 1 minute. The almonds will go from whole to crushed to ground to pasty to creamy. Use the tamper to push the nuts down into the blade as you're blending. If the almond butter seems rather dry, it's most likely because the almonds needed to roast a little bit longer. If that happens, just add a tablespoon of neutral oil at a time until the almonds turn into creamy nut butter.
- Store. Leftover almond butter keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze for up to 6 months.
Video
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 32 | Calories: 98kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 0.5g