Since I now regularly make raw almond milk, I decided to invest in bulk almonds to save money. Totally worth it! I can now make milk for pennies on the dollar. It got me wondering what else I could do with them, and I decided to try homemade almond butter. It’s unbelievably easy and incredibly economical.
This almond butter is a bit grainier than what you’d get at the store, but I like the texture. You can strain it through a fine mesh strainer if you prefer it to be more like store brands. The longer you puree, the smoother the butter will be. It should keep in the fridge for several months. You can also make this with just the nuts and salt. The vegetable oil makes the almond butter more spreadable but it’s not essential. You will have to run the food processor for longer, but the oil from the almonds will eventually come through as the machine heats up.
- 1 cup raw almonds
- ¼ teaspoon salt
- optional: 1-2 tablespoons vegetable oil (any neutral flavored oil is fine)
- Preheat the oven to 350 degrees F. Roast the almonds until fragrant. This can take anywhere from 5-10 minutes, depending on your oven. You’ll know they’re ready when they smell amazing and are just slightly darker in color. Allow them to cool.
- Pulse the almonds with the salt in a food processor until they’re finely chopped.
- Slowly add the oil while the machine is on, and continue to puree until smooth. This will take several minutes. Scrape down the sides periodically.
- The food processor will heat up the almond butter, so it may need to chill before it’s a spreadable consistency.