Homemade almond butter is one of those recipes everyone should try: it’s very easy to make, much more wholesome than store-bought versions, and can be used in numerous ways; it’s perfect spread on bread for a healthy and nutritious breakfast but can also be added to cake and cookie doughs, creams, and mousses, and it’s also perfect as a base for pesto and savory creams.
My recipe contains neither salt nor seed oil as I use it to prepare my son’s snack by adding it to yogurt.
Here are other preserves you might be interested in:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1 jar of 5 oz
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz almonds
Tools
- 1 Baking Sheet
- 1 Blender
- 1 Jar
Preparation of Homemade Almond Butter
Disclaimer: this recipe contains affiliate links.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, over 50 ideas for all tastes.
Start preparing the homemade almond butter by arranging the almonds on a baking sheet, making sure they are in a single layer and not overlapping.
Roast them in a preheated oven on a convection setting at 300°F for about 10 minutes.
Once the almonds are roasted, transfer them to a blender or food processor.
I used this –> Russell Hobbs Food Processor
Start with a few pulses. Once a crumbly texture forms, blend at maximum power.
The almonds will release their oil and form a cream.
The homemade almond butter recipe is complete!
Simply transfer it to a sterilized jar and use it in numerous preparations.
I use these –> Bormioli Rocco – Set of 4 food preserve jars
Homemade Almond Butter – In Conclusion
Homemade Almond Butter – In Conclusion
Tips: this butter keeps in the refrigerator for about a month. With the same process, you can prepare other creams with your preferred nuts!
You can use this butter instead of whole almonds in my ARUGULA PESTO.
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Bon appétit!
Bon appétit!
