Homemade Almond Butter

accompanying articleAccompanying article: Peanuts

Makes about ¾ cup.

While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 300°F for about 20 minutes. Stir a couple of times to assure even roasting.

1 cup roasted almonds
¼ teaspoon sea salt
1 tablespoon unrefined vegetable oil

Combine the almonds and salt in a food processor, blender, meat diabetes grinder or nut butter machine and process until the nuts are finely ground. Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in ¼ cup chopped almonds. Store, tightly covered, in the refrigerator.

Variations: Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion.

May you be well nourished,

Rebecca Wood

4 Responses to Homemade Almond Butter

  1. So making almond butter from soaked nuts gives a different result than non-soaked nuts. Have you tried this or do you have thoughts?

    • I’ve not tried it and wouldn’t go thru the bother. As nut butters are so dense and sticky they’re more challenging to the digestion than are nuts which more easily mix with your saliva and gastric juices. I favor nuts.

  2. Hi Rebecca, Dear researcher, writer, woman I most love to reference. I have a question about almond butter… or nuts in general. What are your thoughts about soaking nuts before eating or making into butter. Thanks for your wise insights.

    • Thanks 🙂
      Yes soaking nuts does eliminate some of their hard-to-digest properties and kicks up their flavor. Ideally nuts are enjoyed as an occasional condiment rather than as a daily staple. I mention this because too many of my clients frequently snack on nuts due to the lack of protein and/or good fats in their diet.

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