Almond Butter (Homemade from Scratch)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesAlmondButterFromScratchHomemadeNaturalHighProteinNutSpread
Nutrition (per serving)
620Calories
22 gProtein
20 gCarbs
54 gFat
4 gSugar
300 mgSalt
Ingredients
- 500 g Raw or roasted almonds (unsalted)
- ½–1 tsp Optional: sea salt
- 1–2 tbsp (if needed for smoothness) Optional: neutral oil (almond or grapeseed)
Method
- If using raw almonds: Preheat oven to 180 °C (350 °F) → spread almonds in single layer → roast 10–15 minutes until fragrant and lightly golden → cool completely.
- Add almonds to food processor or high-powered blender → process 10–20 minutes, scraping sides every 1–2 minutes.
- Stages: first dry crumbs → thick ball → finally creamy almond butter (patience required — do not add oil too early).
- If too thick after 15 minutes, add 1 tsp oil → process 2–3 more minutes until smooth and runny.
- Once creamy, add salt if desired → process 30 seconds more.
- Transfer to clean glass jar → cool to room temperature → refrigerate up to 1 month (natural separation — stir before use).
- Makes ≈450 g — pure, creamy homemade almond butter with no additives.
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