So today I was looking for plain all natural almond butter, no added palm oil, vegetable oil, cane sugar, or salt– just almonds! It was tough to find, Justin’s Classic Almond Butter was about the closest with only added Palm Fruit Oil, which apparently is a mix of saturated and unsaturated fats and free of trans fat. It functions as a preservative for the almond butter. So I decided to make my own almond butter. It was actually quite a simple and quick process that I would recommend if you are a nut butter person or just want to try something new.
I started with 1 cup raw almonds in my food processor. I ran the processor at 30 second increments; in between scraping the edges of the processor where the almond “dust” had built up.
Check out my youtube clip on the art of scraping the sides of the food processor:
After about 3-4 minutes of food processing I noticed the almonds could use a little moisture, so I added 2 Tbsp of olive oil and continued blending. Once I added the olive oil, the almond butter quickly became a bowl of creamy, nutty deliciousness. I processed for about 30 seconds longer and then enjoyed my home made almond butter!
The color was lighter and texture a bit different than your store-bought almond butters, but still quite delicious. After all the food processing, the almonds did get warm so I let the butter cool before putting in my jar. Store in an air tight container in your fridge it will keep for about 3 months. I got my bag of raw almonds for $5 on sale at CVS and used about 1/3 of the bag, so this jar cost about $1.66 (almond butter jar that size goes for about $4-5 around me). That’s savings in my book!