Homemade Almond Butter
Pamper your health AND palate with this creamy homemade Almond Butter!
I’m not big on health foods, and you guys know that. I sometimes cringe seeing the amount of butter I’ve used in the past one year in the name of “blogging”. I hope to believe that it is a temporary childish phase where all I want to eat is junk food. But with the discovery of homemade Almond Butter and its effects on both sweet & savory dishes, I’ve been going “Booyah!”. 😛
Imagine getting a ton of proteins and good fat with just a teaspoon of this paste everyday! I put this on pasta, pizza, tortillas, rice… and even sweet dishes like cakes, cookies, brownies etc! (Don’t worry, lots of super recipes coming soon!) I wouldn’t go to the extent of saying this is better than butter! 🙂 I don’t believe in one or the other. But I can safely say this works in a lot of recipes as a substitute for butter. And if you get used to the nutty taste, (not everyone may like this instantly) then you’re in for a treat, my friend!
P.S: You can use this instead of Peanut Butter too!
Homemade Almond Butter Recipe
Roast Almonds in a skillet for 4-5 minutes or until you get an aroma from them. (You can also d this in the Microwave. Add to a microwave safe bowl and cook on full power for 5 minutes. Stop twice to stir it up) 
Add the almonds to a powerful blender / grinder / food processor. (This will take quite some time so don’t use cheap quality grinders as they might heat up too much and stop working) 
Blitz / Grind and stop a few times for 1-2 minutes until you break up all the almonds and they resemble a coarse mixture. Stop and give everything a good mix. 
Again start grinding. Don’t worry if you don’t see butter. Just be patient and keep the blender on for as long as advised on your manual. If the machine heats up too much, stop for 10 minutes and start again. It will take a good 10-15 minutes (sometimes even more) to actually see a creamy paste starting to form. Grind till it becomes smooth 
There you go! Creamy almond butter! Store in air tight container in the fridge upto 2 months! 
- 1 cup of Almonds
- Roast Almonds in a skillet for 4-5 minutes or until you get an aroma from them. (You can also d this in the Microwave. Add to a microwave safe bowl and cook on full power for 5 minutes. Stop twice to stir it up)
- Add the almonds to a powerful blender / grinder / food processor.
- Blitz / Grind and stop a few times for 1-2 minutes until you break up all the almonds and they resemble a coarse mixture. Stop and give everything a good mix.
- Again start grinding. Don’t worry if you don’t see the butter. Just be patient and keep the blender on for as long as advised on your manual. If the machine heats up too much, stop for 10 minutes and start again. It will take a good 10-15 minutes (sometimes even more) to actually see a creamy paste starting to form. Grind till it becomes a smooth paste.
- Once you have the paste, let it cool and store in air tight container and use as required.
- cup of almond butter lasts for a long time if stored in the refrigerator. You may have to slightly warm up the butter before using to make it creamy. It stays well upto 2-3 months
- Making paste from almonds will take quite some time so don’t use cheap quality grinders as they might heat up too much and stop working
- You can make this without the roasting part as well (Step 1). I just feel roasting renders out the fat and speeds up the process of making the paste
- You can add some vanilla bean paste while grinding if you want.
Buy a jar of almond butter if you don’t want to make! 🙂
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