Ingredients
- 2 cups dry roasted almonds (see notes if you’re using raw almonds)
- salt to taste (about 1-2 teaspoons)
Instructions
- Add roasted almonds to a high-speed blender or high-quality food processor (using the “S” blade). (see notes)
- In most high-speed blenders the process will take about 1 minute while food processors will take 10-15 minutes or more to create a smooth, almond butter. Make sure to scrap down the sides of the blender or food processor often.
- Add salt. Let cool. Pour into a glass jar and enjoy! Refrigerate after use.
Notes
We recommend using organic ingredients when possible.
This recipe works best with high speed blenders like a Blendtec, Vitamix, or Ninja. Sturdier food processors can do the trick to, although they will take longer.
If you want to roast some raw almonds, preheat the oven to 350 degrees F. Pour almonds onto a rimmed baking sheet. Roast for 15 minutes, moving the nuts around about halfway through the cooking time. Cool the almonds and you’re ready!
Although you can use raw almonds, I prefer the taste of roasted almonds. Also raw almonds may require the addition of 1-2 teaspoons of a high quality, unprocessed oil (olive, coconut, almond, grapeseed, or avocado oil are all great options.)
Refrigerated homemade almond butter keeps 3-6 months depending on how clean you keep the knife or spoon your dip into the jar. I’ve found almond butter freezes well too and can keep over a year!
- Prep Time: 5 minutes
- Category: Dressings & Condiments
