Roast nuts for about 10-12 minutes until golden brown. (check every couple of minutes to make sure not to burn them).
Let almonds cool completely.
Transfer them to a food processor and blend until smooth.
The blending process will take a while (10-15 min depending on your food processor.) Be patient and make sure to scrape down the sides every couple of minutes. Don't stop before you end up with a really smooth, runny butter.
Transfer the almond butter to a mason jar or container with a lid.
Notes
Equipment: To achieve a smooth consistency, you will need quite a strong food processor or a high-speed blender with a tamper. I prefer using a high-powered food processor over a blender.
Variations: try adding ¼ teaspoon of cinnamon, ½ teaspoon vanilla extract, a splash of maple syrup or a tiny pinch of sea salt for more flavor variations.
Storing: Almond butter does not necessarily need to be stored in the fridge (although this might help with a longer shelf life). Store in an airtight container in the pantry or kitchen cabinet for up to 3 weeks.
Serving Suggestions: alongside some slices of fresh fruit, on toast, oatmeal topping, banana bread, smoothies
All nutritional information is based on third-party calculations and should be considered estimates.
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