Homemade almond butter has lately become a huge hit in my kitchen. Creamy, smooth and totally delicious, it tastes so much better than peanut butter. Not to mention that it’s way healthier, having much more nutritional value packed in.
Since trying almond butter for the first time, I’ve been enthusiastically obsessed with it. Lately I’ve enjoyed it on top of my pumpkin pancakes, in these almond cookies, and have even used it to make the base of my all-time favorite strawberry cheesecake earlier this summer.
I also love to use almond butter on its own and eat it with fruits such as apples and bananas, or spread on top of rice crackers, toasted bread or waffles. You can tell I’m a HUGE fan, and I bet you will be too once you taste how incredibly tasty this stuff is!
Making homemade almond butter is totally easy. All you need is one simple ingredient: almonds.
I typically use regular whole unsalted almonds. Then you can add any other optional ingredient you fancy, from honey/maple syrup to sweeten things up a little, to vanilla or cocoa (just to name a few) for extra indulgent flavor.
A powerful food processor or blender is your best companion when making almond butter at home. I used my Vitamix this time, but I’ve seen getting better ( and smoother) results with a food processor, and indeed I had excellent results with my KitchenAid last time.
Whatever appliance you choose, patient is the key. The whole process takes up to 15 mins and very little effort. All you have to do is wait and scrape down along the way.
How to Make Homemade Almond Butter
Start by putting the almonds in your blender/food processor. I normally go for 3 cups of almonds, which makes roughly 2 cups of almond butter.
Blend by pulsing the almonds for a few minutes until it reaches a coarse meal consistency.
If, at any point, the almonds climb up the sides of your blender, just stir it around with a spatula and scrape down all the sides. Repeat the process a few times if necessary. Then, continue to blend until smooth.
After a few more minutes, the almonds will slowly release their oil changing their texture from crumbly to creamy. Do not panic if the mixture is still resembling to coarse meal rather than smooth butter, just keep going and in a matter of minutes the magic will happen.
Right before it’s ready, I usually add a pinch of salt or/and honey, and pulse a couple more times. You can also leave it plain and enjoy this pure goodness as it is.
Spread on toast, make sandwiches, cakes or pancakes, or do what I do most often: eat straight-up from the jar with a spoon. Almond butter is also awesomely vegan, dairy-free and gluten-free, making everyone around the table happy and free to enjoy it at its best!
- 3 cups almonds (I use whole dry-roasted, unsalted)
- 1 tbsp honey
- a pinch of sea salt
- Put the almonds in a food processor or blender and pulse for a few minuts or until crumbly.
- Continue to blend until the almonds reach a coarse meal consistency.
- If the almonds climb up the sides of your blender, just stir it around with a spatula and scrape down all the sides. Repeat the process a few times if necessary.
- Continue to blend until the almonds release their oil, changing their texture from crumbly to creamy.
- Just before the butter is ready, add any optional flavourings, then pulse to combine.
- Store in jars, and keep in the fridge for up to 1 month.
- Spread on toast, waffles or on top of pancakes or enjoy straight from the jar with a spoon.
Hope you guys will love digging into this delicious butter! Let me know how you liked it by leaving a comment below. Even better, snap a picture, tag it #thepetitecook and share it on Instagram! Looking at your foodie pics always makes me hungry :)!