Raw Almond Butter


I loooove raw almond butter! I eat it every day someway, somehow...whether it's on my morning toast with sliced fruit, smeared on pieces of my favorite dark chocolate bar I get from Trader Joe's or with apples slices. It's the best. I was super excited to try out my own homemade batch. After letting it cool for a bit, it was just as good as the raw almond butter I purchase from Trader Joe's, only this was better because I made it myself. It really came out perfect...I'm very pleased. I used a pound of raw almonds which cost $4.99...this is the same price for the same amount of almond butter I currently get from TJ's. I have also seen it go for upwards of $16.00. I will be making this from now on at home as I like knowing exactly what's in my almond butter plus I love the ability to add any special ingredients for special occasions or just because. 


Raw Almond Butter


Ingredients

1 pound (16 oz) raw almonds or 2 1/2 cups 
a bit of patience

optional add ins 
1/2 teaspoon or so of cinnamon
1 teaspoon vanilla extract or seeds of 1 vanilla bean


Add almonds to blender or food processor and pulse and blend until creamy. Stop frequently to push the sides down. (I found that gently shaking my food processor helped to keep the sides falling so I didn't have to stop as much. My machine has suction cups and stays put. But please, please, please use caution if doing this, I don't want you to break your appliance or hurt yourself.) 

The total time from beginning to end may take 15 to 25 min, depending on your machine. 

Notes:

To make sure you get that super creamy texture, just when you think you're done...keep the blender going for another 5 minutes or so. I've stopped to soon and had a somewhat pasty batch, it wasn't bad but the creamier it is (like in my final photos) the easier it is to spread.


After about five minutes or so it will start to bind and clump. 


This is about 10 minutes in. Finally the almonds are starting to warm up and release the oils..it's coming together now. Add any additional ingredients at this time. At this point my neighbors were probably wondering what the heck I was doing. :) 



15 - 20 minutes later and voila, my end product...raw almond butter!


And now I know what that's all about...ready for some toast in the morning or some chocolate pieces smeared with the nuts of my labor. 

Enjoy !

Here's a few other options for flavored almond butter...

Maple Cinnamon Almond Butter from Running to the Kitchen

Raw Chocolate Almond Butter from Diet, Dessert & Dogs

Have fun :)

26 comments :

  1. your pictures are making me almond butter hungry. I always seem to forget how easy it is to make almond butter...

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    1. Yes, easy it is. I just had some on sliced apples...so good!

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  2. I just tried this and it's awesome. Thank you so much for sharing the recipe! :)

    (I had to do a few adjustments because I just have a hand blender. I added two smashed bananas and 1 1/2 teaspoon of agave syrup, for the mixture to blend properly. It worked!)

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    1. Your welcome ! I so glad you were able to make it work! Sounds interesting using the bananas and agave...must taste great. :)

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    2. It does :) Now, 2 days later, it started to get a bit darker because of the bananas, but that's it. It tastes the same. I'm dying to try other recipes you have here!

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    3. I was wondering how the banana's would hold up. I'm ready for another batch myself. I go through one jar a week. I just love it ! Let me know how the other recipes go for you as well. Have fun experimenting. :)

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  3. For once, I can make this at home without buying a brand in stores. Nothing wrong with that but I'm been enjoying making the obvious vegan essentials in my kitchen. Thanks so much for this recipe!

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    1. Your so very welcome ! Thank you for taking a moment to share your thoughts. I love making my own too. It's really so easy and yummy. Enjoy your almond butter. Cheers :)

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  4. Thank you so much for this recipe. I have made almond butter before but the recipe I used called for oil. This is a better version thank you for sharing! I buy my almonds at Aldi's they are pretty cheap there.

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  5. Maybe it's just my cheap food processor's fault, but this took a very long time to get to anything resembling almond butter. Do you think soaking the nuts ahead of time would help with this or just water down the end product?

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    1. Soaking my do the trick. I've never soaked my nuts before making nut butters so I'm not sure how it will turn out but I imagine it won't be bad at all. I may try that on my next batch coming up and see if it helps move the process along any quicker. It can take a long time, even mine can take awhile. Let me now how your's goes and I'll do the same. :)

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  6. Sorry but I tried this for 40 minutes and nothing happened. Do yo have a special food processor? I tried with both my food processor and my blender. I had to stop every few seconds to blend the almonds. I shacked the blender so many times. Still, no creamy texture. There is some slight change on the texture but it is closer to almond crumbs than butter. Unless everyone have extremely expensive and fancy food processors, I don't understand how everyone had such great success! My process is a pretty descent one (Cuisinart) and my blender is ok too (Oster). Any recommendations?

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    1. I'm sorry your having difficulty. I have the same equipment, a Cuisinart, and have been able to make this many times. I do see that it is starting to take a little longer and am wondering if maybe the blades are dulling. That may be the case with your experience. The only recommendation I can say is to maybe replace the blade, or purchase a blade specifically for this job (have an extra S blade). I think I will be having to try this too. My food processor is the work horse of the kitchen and gets used often. A blade just for nut butters may what is needed.

      I would also suggest giving your processor a break and try blending again in a couple hours once the motor cools down. Hope you find this to be helpful. :)

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  7. Great Raw Almond Butter Recipe! This is the first recipe I've read that actually explains that it takes time for the oil to release and make the butter creamy. My batches have always turned out pasty and now I know it's because I haven't been blending long enough. Thanks Sooo Much!!!

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    1. I'm so glad this recipe helped with that and I hope the rest of your batches turn out smooth and creamy! Cheers :)

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  8. Oh my word!!!!, just came across your site and am droooooooling!!!! Am definitely gona try every recipe. This will be the first time I will be tasting almond butter as its not common to get here in south Africa. Probably cause almonds are quite expensive here. I can't wait. Oh, and definitely going to try every ice cream recipe u have posted. This is definitely a gals dream site

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  9. I'd love to try it, but I don't have a food processor of any sort, I only have the like .. hand blender .. I'm not sure what it's called, but I don't think it'll work on almonds .. :c

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  10. How long does this raw almond butter keep in the fridge?

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    1. It will last a good couple weeks in the fridge. I eat it within a week and have never had it longer than that but I'm guessing a couple weeks will be ok, maybe more...

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  11. Our chocolates are made with simple, pure ingredients, healthy, delicious. We blend superior raw, organic ingredients and never contain gluten, dairy, soy or processed sugar. Our chocolates are all handcrafted in small batches in Bend, Oregon.
    http://www.jemraw.com/product-category/specialty-nut-butters/

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  12. I finally got around to trying this myself today, and I just wanted to share my experience. First off, thank you to Julie for the inspiration. My food processor is quite average and was able to do the job, all I needed to do was use the low setting the entire time and keep scraping it off the bottom / sides with a butter knife when it clumped up. If you see the blades just spinning and not churning anything, it's time to scrape. The key is to generate heat so don't start with cold almonds (the final product was hot).

    The good news: it tastes delicious, with more of a raw almond flavor than the "raw" MaraNatha brand I normally buy.

    The bad news: it didn't save me any money. It cost me $5 Canadian for 2 cups of raw almonds (they are expensive here), which filled up 3/4 of a MaraNatha jar with butter, which sells for $8. So to fill the jar would take almost $8 worth of raw almonds, plus the power to run the processor :/ But I will keep an eye out for cheaper almonds.

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    1. It's true that in some cases it may be just as cheap to purchase instead of making it at home. That's ok, keep and eye out for cheaper almonds and in the meantime enjoy purchasing your nut butters. Cheers :)

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  13. This is interesting...I've always made my raw nut butters by grinding the nuts, then mixing in small amounts of distilled water, by hand, until I get the texture I want. This way, the temperature's kept down, which minimises loss of nutrients that heat can cause...:)

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    1. That sounds like a great idea! Will definitley have to try adding a small amount of water next time to see. Thank you for the inspiration! :)

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  14. I love your site and am so glad you posted this recipe. I have a now 9 week old baby boy. My milk supply is not enough to keep up with his growth demands so I've been looking for a supplement but do not want to use the commercial formulas. Almond Exporter

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  15. Hello. Thank you very much for this post. I did not realize it was that simple! It turned out to be exactly as the almond butter I purchased from the bio-groceries. Living in France makes the home-made version twice as inexpensive. So you made someone very happy :)) I was wondering - indeed the almonds heat up (no idea to what degree) - but I imagine that this is still cold-pressed? Or is there a significant nutriment-loss in the homemade version? And did you try the same procedure with peanuts? Would it work with all kinds of nuts? Sesame seeds?
    I you have any idea, I would love to read your experience. Thank you.

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