I love peanut butter. I mean, I really love it. But I also love almond butter. So, every time I’m in the nut butter section at the grocery store I feel torn. Peanut or almond? The truth is, I usually choose peanut butter, because a jar of organic almond butter literally costs as much as three Chipotle burritos (my preferred choice of currency). But when I’m lying in bed late at night eating peanut butter out of the jar with a spatula, I can’t help but think of almond butter. If only it wasn’t so pricey! And then it dawned on me—I’ll just make my own!
Homemade almond butter is super easy to make, tastes amazingly fresh, and is not outrageously expensive! All you need is a food processor and a grocery store that sells organic raw almonds in bulk. Once you have those, you can make a delicious, creamy almond butter in less than 30 minutes.
- Almonds, like most nuts, are extremely good for our health. Their consumption is associated with a lower risk of cardiovascular disease, obesity, type-2 diabetes, and certain cancers. In fact, adolescent girls who consume a greater percentage of fat from plants (as opposed to animal fat), specifically nuts, are less likely to develop breast cancer later in life. Almonds are a good source of B vitamins, vitamin E, magnesium, fiber, and plant-based protein.
- 2 cups raw, unsalted almonds
- Preheat oven to 300 degrees Fahrenheit.
- Spread almonds over a baking sheet in a single layer.
- Bake for 10-12 minutes.
- Place the roasted almonds in a food processor with an "S" blade and process until they reach the consistency of creamy almond butter. This process will take a little time and you will need to occasionally pause to scrape down the sides. It took my processor about 6-8 minutes of blend time.
- Transfer to a glass jar and store refrigerated for up to a month.