Homemade Almond Butter

105 Shares

Erika Wassall, the Jersey Farm Scribe here, with a quick and easy recipe for home almond butter. You will love this easy recipe that yields delicious,nutritious results!

Some of you may remember my last post about Homemade Almond Milk. I promised I was going to try out a few almond butter recipes and see if you could use the pulp that’s leftover from the homemade almond milk. (If you haven’t seen that post, check it out. I’ve been making about two batches a week of that stuff. It’s a ten minute process and you’ll be amazed. Kitchen magic!)

So… drumroll please…. CAN you make almond butter with leftover pulp from making homemade almond milk????

Well, technically, yes, you CAN.

Um… but it’s very time consuming and doesn’t provide a lot of reward. So since I’m all about simple, because that’s what makes me more likely to actually continue to use a recipe over and over again, I don’t recommend it. The pulp takes a LONG time to dry out in the oven, and because I like to make small batches of almond milk, it doesn’t make enough almond butter to be worth it. Yes, I could freeze it and wait until I had a bunch, but again, I like simple.

So I tried a bunch of different recipes and I am proud to present you with a recipe for almond butter that ANYone can do. I used a very old food processor. I mean OLD. As in one that I had to stop almost every 45 seconds or else it would have overheated. So yeah, whatever you’ve got. It’ll do just fine.

First of all, I just bought roasted almonds. They’re not usually any more expensive than raw, and I was able to skip the roasting them in the oven step. So basically, this recipe it just tossing almonds in a food processor. Which is exactly what I did. After about 45 seconds it looked like this.

When you get here, scrape the sides down:

But honestly, I didn’t have to scrape the sides as many times as I expected. It was maybe 5 total. And then another minute or so and we were at this phase…

And from there you get this one next!

The trick here is patience. Eventually it DOES come together. The almonds release their oils and you get to experience more kitchen magic.

You can absolutely do this with NO other additions. Just pure almond goodness. But I added a TOUCH of maple syrup, sunflower seed oil and sea salt, and the stuff tastes like heaven.

I LIKE my nut butter a little on the thicker side, so I stopped when I got to that picture above.

I then put the homemade almond butter in a jar in the fridge (you could technically store this just in the pantry, but I prefer keeping it in the fridge).

Because the fridge makes it a bit harder to spread, I pop the amount I’m going to use in the microwave for 20 seconds and it gets nice and gooey again. (plus I meter myself better this way. I use a plastic tablespoon measure-er to scoop it out and pop in the microwave. Perfect amount for spreading on toast in the morning. Yum!

So take the dive, because you CAN make this yourself! Do you have any other special add-ins that you might throw in your own homemade almond butter? Making it your own can make it even more special. Or give this one and try and let me know what you think!