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I wrote 100% to the title of this delicious almond butter recipe, since it’s literally only made with 1 ingredient—almonds. This is excellent if you don’t want to use store-bought nut butters with extra and possibly unhealthy ingredients.
You can make this recipe in just 1 minute of blending! Compare that to 20 minutes blending time of the food processor.
So, without further ado, let’s blend it!
Tips and Tricks
Sadly, this almond butter recipe is only possible for Vitamix blenders, or other high-powered blenders. You can also make it in a food processor, but as I have mentioned, it will take approximately 20 minutes.
For this recipe, you would need 4 cups or more of almonds. If you use fewer than 4 cups, it’ll be hard for the blades to reach and crush all the constituents.
Suppose you won’t need a hefty portion of nut butter. In that case, a 48-ounce container will be an excellent addition to your Vitamix arsenal.
By the way, you can also use raw almonds. However, in that case, you have to add 3-4 tablespoons of neutral oil.
Using the tamper is also a must for the almond butter. You can use it to push the ingredients to the blades and scrape any components stuck on the side. You don’t have to be gentle, but don’t be abrasive either—just enough force to push the ingredients.
Use parchment paper when roasting the almonds so that it’ll be easier to transfer later on.
How to make Almond Butter?
First off, roast your almonds in a 350ºF preheated oven for 9-12 minutes. Make sure it’s spread evenly. Note that ovens are not equal, so it may take longer to roast for some of you. If that’s the case, add 1-2 more minutes.
Here’s a scenario:
On my first try, I didn’t roast my almonds long enough (which I realized after blending). In other words, it took me a good 6 minutes to make it into soft, spreadable almond butter.
On top of that:
Roasting almonds brings out natural oils (for straightforward blending) and more importantly, the flavor.
After baking, let it cool to room temperature—about an hour. Make sure to let it cool completely. Here’s why:
Vitamix containers can certainly handle hot soups, but beyond the boiling point, it’s not safe. Plus, the almond butter will get hotter once blending, thanks to the friction.
Almond ButterCourse: Snacks, SpreadsCuisine: AmericanDifficulty: Easy
Creamy Almond Butter turns out to be so simple to make. Better yet? It’s so much cheaper than buying nut butter from the grocery store. For context, you only need 1 ingredient, and that’s almonds.
4 cups raw almonds
- Preheat the oven to 350ºF (176ºC).
- Line the baking sheet with parchment paper, and spread the almonds evenly.
- Roast the almonds for 10-13 minutes.
- Let the almonds cool to room temperature, about 1 hour.
- Transfer the almonds to the Vitamix container.
- Secure the lid, and remove the cap. Insert the tamper through the cover.
- Start the Vitamix and ramp up to high. Use the tamper to push the almonds to the blades.
- Do this in 1-minute increments until the almond butter is smooth and spreadable. If the almonds are fully roasted, it should only take 1 minute to finish the task.
- Transfer the butter to an airtight container and store it in the refrigerator. (If it’s hot from all the friction, let it cool first before storing).