[Almond Butter made with nuts that are soaked and dried before making into butter optimizes the nutrition of the almonds while neutralizing phytic acid and enzyme inhibitors present in the nuts. Not to mention that almond butter made this way tastes far better than the roasted or raw kinds. – Holistic Squid]
I am traveling to Yosemite this week to teach a nourishing baby formula class and to then kick off an epic vacation.
I LOVE to travel! I adore road trips. It's so fun to experience the in between spots along the route to the main attraction!
My one complaint is that finding nutrient dense food on the road can be a bit of a challenge. This is why I've surrendered to being the crazy person who brings her own food – like this homemade almond butter.
Now, don't get me wrong. If I see an amazing food adventure up ahead, you better believe I'm the first one to the table asking the waiter to save himself a few trips by bringing us lots of extra butter from the get-go. The thing is, I don't like the idea of getting sick or run down during or following my glorious retreat. So whether I'm flying through the air in a tin can of recycled air or adventuring the “convenience store” sprinkled road of America, my immune system is supported and my body is nourished. While I might be the crazy lady with homemade almond butter in her purse, I am also the energetic lady who recently cooked and partied with Italian locals for 24 hours straight and never missed a beat. Boom! Let's make some almond butter.
Homemade almond butter ingredients and equipment
- 4 cups soaked and dehydrated raw almonds – learn how to properly prepare nuts here
- 1 T coconut oil*, softened – find wonderful coconut oils here
- 1 pinch unrefined sea salt – find high quality sea salt here
- Food processor – like this one
Homemade almond butter method
- Affix the S-Blade to your food processor.
- Add 4 cups of soaked and dehydrated almonds to the bowl of your food processor.
- Run the food processor until the almonds release their oil (4-8 minutes). Take little breaks to scrape down the sides of the processor bowl. Be mindful of the motor on your food processor – you may need to take a break if it begins to get too hot.
- Once the almonds release their oil – you will know when this happens as the consistency changes from a meal to a paste – slowly drip in your softened coconut oil while the processor is running.
- Add a pinch of unrefined sea salt while the processor is running.
- Jar it up. Sample it out. Soak in the OOOOOs and AHHHHHHs.
Chef note:
*You may use refined coconut oil if you don't care for the slight hint of coconut. If you are like me and adore it, choose raw extra virgin coconut oil and make this a totally raw treat!
Active time: 20 minutes
Yield: 1 1/2 Pints
This post was generously contributed by Monica Ford of Real Food Devotee. Monica's recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio
We love making almond butter! And peanut butter! And sunbutter! Ha!
Always soak your nuts! -__-
Your almond butter is soooo good! I had guests the weekend I received it and it was gone in 2 days. Everyone raved about it and said it was the best ever!
yaaaaaaay!!! xoxoxo
So deelish! This is the BEST!!
Thanks for the tutorial on soaking nuts. I had heard of phytic acid in rice and other grains, but wasn’t aware that it was in nuts too!
Yaay!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Oh thank you! I recently learned about soaking and dehydrating nuts but I could not find any info on if making almond butter with soaked almonds was possible! I see from the picture that the consistency doesn’t looks as uniform as with roasted almonds, why is that and can it be blended more to achieve that smooth oily consistency I so used to? Thanks a lot!
Hi @Steph
I and my family tend to like a little crunch in our almond butter but, all you need do to get a smoother consistency is run your food processor a tad longer making sure to periodically scrape down the sides and you might also enjoy 1/2 teaspoon-1teaspoon more coconut oil dripped in while processing. This will give you a smoother consistency. xo
I have been soaking almonds overnight and then making almond milk… Is it possible to use the pulp to make almond butter? Would it work to dry the pulp at lowest temp in oven and proceed? thanks!
Hi Devon – Thanks for your question. I don’t see why not, but I would recommend drying the pulp in the oven like you mentioned. Let us know if you test it out 🙂
I tried 2 different ways to make almond nut butter. 1st – Soaked overnight, rinse, dry for 2 days (traditionally bcos I don’t have dehydrator or an oven), and then blend. 2nd – soaked overnight, and then immediately blend after rinsing it. My Bosch 1250 watts food processor and my Vitamix Prep 3 failed to blend it. After blending for so long (really really long but I rest my machines in between) and it’s still not budging, I decided to put in Olive oil (I don’t have coconut oil at that time), both still failed to be pulverized. Sigh. Where did I go wrong ? I wanted a creamy smooth consistency but it stuck at that dough like stage.