When fresh almonds arrive at the farmers’ market, it’s the perfect time to make your own almond butter at home. Not only is it fresher and more flavorful than store-bought, but you also get to control the texture, oil content, and salt level to your liking. Almonds are naturally rich in protein, fiber, and vitamin E, making almond butter a wholesome alternative to peanut butter. It’s delicious spread on toast, blended into smoothies, stirred into oatmeal, or used in baking. With just a few ingredients and a food processor, you can whip up a batch of creamy almond butter in under 20 minutes.
INGREDIENTS:
1 cup whole natural almonds
1/8 teaspoon salt (adjust to taste)
3 tablespoons almond or vegetable oil (as needed)
METHOD:
Preheat oven to 350ºF. Spread almonds in a single layer on a rimmed baking sheet. Roast for 7–10 minutes, stirring once or twice, until fragrant and lightly golden. Let cool slightly.
Place almonds and salt in a food processor fitted with a metal blade. Pulse to break them down, then process continuously until a thick meal forms. Scrape down the sides as needed.
With the processor running, drizzle in the oil slowly. Continue blending until the mixture becomes smooth and spreadable. For chunkier almond butter, stop processing earlier; for creamy almond butter, blend a little longer.
Add more salt if desired. If the butter is too thick, blend in a bit more oil until you reach the consistency you prefer.
Transfer almond butter to a clean jar with a tight-fitting lid. Store in the refrigerator for up to 3 weeks. Stir before using, as natural separation may occur.
