Making roasted almond butter at home is easier than you think! With this recipe, you have full control over what ingredients go into your nut butter. Plus it is more affordable than store-bought jars. It’s easy, creamy, delicious, and sugar-free.
💡 The recipe in a nutshell
- Vegan (egg free and dairy free)
- Easy to make
- Whole foods plant based
- Refined sugar free
- Made from scratch
👩🏽🍳 How to
First, peel raw almonds. For this recipe that step is optional. However, if you are going for white almond butter you definitely want to peel them. As the name indicates we will roast the almonds before turning them into nut butter. Warm almonds not only blend more easily but when slightly roasted they will offer an incredible flavor.
Once roasted and slightly cooled process and blend almonds. This usually takes a while, the longer you blend the creamier it gets. When the nut butter has reached the desired creaminess fill it into a clean glass and enjoy.
When it comes to making nut butter, patience is key! It may seem like the whole almonds will never turn into creamy almond butter, but they always do. Don’t give up! If your machine runs hot, take a short break and let it cool.
🍽 Serving Ideas
- Drizzle onto oatmeal, or breakfast toast
- Dip into fresh fruit, such as apple or banana
- Replace with oil in your baked goods
- As a base for creamy plant-based sauces, such as carbonara
- To make dips and dressings
- Use to make healthy candy bars
- Add to smoothies, or nice cream
Store in a clean air-tight glass in the fridge. It keeps fresh for 1 to 3 months, depending on how clean your glass and kitchen machine is. I recommend sterilizing everything you use beforehand for the best longevity.
❄️ How to freeze
Freeze for up to 4 to 6 months in a freezer-friendly air-tight container.
Roasted Almond Butter
- high speed blender, or food processor
- 250 g raw almonds (8.8 oz)
Optional flavor enhancers
- A pinch of salt
- 1-3 tablespoon neutral oil
- A drizzle agave
- seasonings such as cinnamon, vanilla or nutmeg
- The first step is optional: Peel the almonds. To do this, simply place them briefly in a pot of boiling water, drain them through a sieve and rinse them with cold water. After that, they can be easily squeezed out of the shell. Add to a glass, fill with water and soften overnight.
- Place almonds in a preheated oven and roast for 10 to 15 minutes at 180°C / 355°F. Let them cool briefly before processing.
- Start blending the almonds within one minute into fine flour. Start at the lowest speed and slowly increase. Continue blending in several stages, always starting on the lowest setting. When you reached flour consistency wait for about ten minutes for it to cool and to let the almond oil escape. Depending on the kitchen appliance, a creamy consistency may already be apparent after about four to five passes. Then continue processing until creamy. Transfer to clean glass, or season.
- To season you can add salt to enhance flavors, oil for a richer taste, or drizzles of agave for sweetness. If you want a specific flavor added you can add seasonings such as vanilla, cinnamon, or nutmeg.
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