Almond butter is essentially the same thing as peanut butter (except a lot of peanut butters have extra salt, sugar, oil and goodness-knows-what-else mixed in too), but made from almonds. I love peanut butter, but I prefer almonds to peanuts, and almond butter is definitely more delicious!
However, if you want to buy it from the shops it’s quite a bit more expensive than peanut butter. I guess that’s what comes from not adding all that other rubbish in.
You can buy almond butter from health food shops and actually our local supermarkets stock it too, except the brand they stock has a plastic wrapper over the lid – and I don’t buy plastic. I did find a plastic free version, but it wasn’t great – too many lumps, oily and ridiculously stiff.
So I decided to have a go at making it in my food processor. And…it was a total success! So I won’t be buying it any more, I’ll be making my own. And I might experiment with some other nuts. I think hazelnut butter would be amazing too, and I haven’t seen that in the shops at all.
Recipe: How to Make Almond Butter
I choose to make roasted almond butter, because roasting brings out the flavour.
This recipe makes approx. 1 cup almond butter.
2 cups raw almonds
First roast the almonds. Preheat the oven to 150°C. Spread the almonds on a baking tray so they’re not on top of one another and cook for 20-30 minutes. (I cooked mine for 30 minutes and they were very well roasted – possibly a bit too much!)
Leave to cool completely. They will continue to make popping noises even once they feel cool to touch, so wait for this to stop.
Once the almonds are cold, place in the food processor or high powered blender, and turn on.
After a minute, the almonds will have turned into crumbs.
Keep blending, and the crumbs will form a dough.
Continue to blend, and the dough will form a smooth glossy paste, which is almond butter.
Scrape into a jar – I store mine in the cupboard, and a jar lasts 2-3 months. It will keep longer if stored in the fridge.