Ingredients
Directions
Preheat oven to 350 degrees F.
Spread the almonds out evenly on a baking sheet.
Bake for 10 minutes, tossing halfway through.
Let them sit for 5-7 minutes so they’re not hot, but still warm (blending them while slightly warm will help blend them more easily).
Blend in a food processor or in a blender (on low speed). This will require some patience! You’ll need to scrape the edges of the food processor or blender several times before reaching a smooth consistency. It’ll be worth it!
If using, add salt to the creamy almond butter and blend once more.
Let cool completely before transferring the almond butter to a jar that you can seal with a lid.
Chef's Notes
Substitutions
Instead of using all almonds, substitute raw cashews, pecans, or hazelnuts in place of one quarter or half the almonds. Whichever nut you use, roast them together with the almonds.
Add more flavor
If you want to change up the flavor, consider adding a teaspoon of ground cinnamon or vanilla extract.
Enhance its natural sweetness
Blend in 2-3 tablespoons of date paste.
Prep Ahead
Roast the almonds ahead of time and store them in an airtight container at room temperature for up to a week before making the creamy almond butter.
Storage
Store the almond butter in an airtight container or mason jar in the refrigerator for up to four weeks or in the freezer for up to two months.
Ingredients
Directions
Preheat oven to 350 degrees F.
Spread the almonds out evenly on a baking sheet.
Bake for 10 minutes, tossing halfway through.
Let them sit for 5-7 minutes so they’re not hot, but still warm (blending them while slightly warm will help blend them more easily).
Blend in a food processor or in a blender (on low speed). This will require some patience! You’ll need to scrape the edges of the food processor or blender several times before reaching a smooth consistency. It’ll be worth it!
If using, add salt to the creamy almond butter and blend once more.
Let cool completely before transferring the almond butter to a jar that you can seal with a lid.