Homemade almond butter is head and shoulders better than store bought. It’s always great when you can control the ingredients in the foods that you eat.
If the nuts that you use are not already roasted, you can dry roast them yourself in your oven. Spread the almonds on a cookie sheet, lined with parchment paper, roast for 10 minutes in a 350 degree oven.
If you prefer to go the raw route, I recommend that you soak your almonds before using to release the enzymes, but be sure that they are dehydrated completely before attempting to make the butter. If you don’t, it will never become smooth and creamy, it will just turn into a big mess.
While still warm, put the roasted or dehydrated almonds in a food processor fitted with the S blade and just let it run. You will need to stop the machine every few minutes to scrape down the sides of the bowl. After five to seven minutes, the almonds will start to look like dry dough. In a few more minutes they will be smooth and creamy. This process will seem like it’s taking forever, but don’t give up, it’s worth the wait!
Now that you’ve mastered almond butter, the variations are endless.You can use other nuts, such as macadamia, cashew or pecans.You can add other ingredients, such as honey or raw cacao. I generally just add a pinch of salt to my finished almond butter. Store the nut butter in a sealed glass jar in the refrigerator.