How to Make Almond Butter (in 1 Minute!) - Almond Butter Recipe | Downshiftology (2024)

FAQs

Why won't my almonds turn into almond butter? ›

Tips: If you're making almond butter without oil (just roasting) and it seems dry and flaky and not turning into butter, there's likely two reasons: 1) the almonds needed to roast just a little bit longer (see temperature note above), 2) the brand of almonds.

Roasting them for just 10 minutes before blending allows the natural oils within the almonds to release toward the skin, which really helps in the blending process. So if you don't want to roast them, you will need to add some oil, about 2 or so tablespoons to help it become creamy.

If you have a jar of almond butter that contains 24 almonds and you use 2 tablespoons of it, you can estimate that each tablespoon would contain around 12 almonds (24 almonds / 2 tablespoons = 12 almonds per tablespoon).

How can I make homemade almond butter without a food processor or blender? You could use a mortar and pestle to grind the almonds into a paste. You could then mix a bit of sugar in if you wanted to.

Almond butter can be stored in the fridge for up to 2 weeks and may last even longer as long as you don't introduce any moisture to the jar. Nut butter will thicken when chilled, so that can make it slightly harder to spread on toast, but it will thin out when you bring it to room temperature again.

The main reason it's so frustrating to stir separated nut butter is because the jar is too damn small, and that's especially true if you have a lot of oil at the top and extra dry nut butter at the bottom.

Store the jar upside down

This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil to continually redistribute and keep the nut butter hydrated and smooth throughout.

If it's been about 10 minutes and your nut butter still isn't getting creamy, you can add a tiny bit of oil. I occasionally have to add 1 – 2 teaspoons of oil (I love using coconut oil) to help with the blending process, but when you're using roasted nuts, it really shouldn't be too much of a problem.

Stir 1-2 drops of peanut or canola oil into dry almond butter to revive it. Carefully pour just a drop or 2 of the oil into the almond butter. Use a butter knife to stir it in thoroughly. Peanut oil and canola oil are both neutral oils that can make it more creamy and spreadable without changing the flavor.

Almond butter is high in monounsaturated fats. Monounsaturated fats help to lower LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol. Many other nutrients in almond butter also help improve your heart health and lower your risk for heart disease.

Is it cheaper to make almond butter? ›

Homemade almond butter is more affordable, too.

Just compare the price of one pound of raw almonds to the price of your favorite almond butter. The cost savings depend largely on the almond butter. I've bought jars of almond butter at Trader Joe's for seven dollars, so there's not much savings opportunity there.

Either use a food processor or high-speed blender to creamy a creamy, delicious nut butter. Just 1 ingredient – that's right! No oil, water, or sweetener. In fact, adding in ingredients like oil, water, or even maple syrup tend to disrupt the creamy texture and shouldn't be added.

If you've ever tried stirring nut butter by hand, you know that the bottom of the jar is the hardest and the most difficult to stir. An immersion blender solves all of that, you gives you glorious results by recombining the separated oil, without the mess or hand cramps.

Add a few drops of water to the jar of almond butter.

Quickly pass the mouth of the jar under the trickling water to add a few drops fall to the jar. You don't need to be super precise. Water helps soften the almond butter and makes it easier to melt.

While soaking may lead to some improvements in digestion and nutrient availability, unsoaked almonds are still a healthy addition to your diet. These nuts are a good source of fiber, protein, and healthy fats, as well as an excellent source of vitamin E, manganese, and magnesium ( 15 ).

Stir in some neutral oil

If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil. Just put in a few drops of a neutral oil (like canola or peanut) and stir to get it all incorporated.

Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind.