Ingredients
2 cups pre-roasted almonds (see recipe notes below)
½ tsp of sea salt, more to taste
2 tsp vanilla extract (optional)
Directions
Add the almonds and sea salt to your high speed blender (we love using our MOD Blend Pro) and secure the lid;
Using the touch slider to control the speed, start off with blending on the lowest setting, increasing as necessary until the nuts have broken down and become pale and creamy;
Pause every so often and scrape down the sides of the blender. It will take a little while for the nuts to turn to nut butter, so it’s important to be patient;
Once the mixture has started to look sticky and wet, stop, scrape down the sides again and add in the vanilla extract, if using;
Continue blending until the nut butter has turned into a sticky, creamy, delicious mess.Using a spatula, scrape the nut butter into a glass jar.
Recipe Note
Commercially roasted almonds are preferred in making nut butter as their oil content is higher than raw or natural almonds and will make for a creamier nut butter.
If you only have raw or natural nuts on hand, then we would recommend adding 2 TBSP of melted coconut oil (unrefined or refined - your choice!) at the same time you add the vanilla extract. This will give the nuts a helping hand and create the texture you are after.
Best ways to enjoy your homemade nut butter?
- On buttered toast, topped with sliced banana and a drizzle of honey and a pinch of cinnamon;
- In your favourite smoothie - almonds are an excellent source of protein;
- In muffins or baked goods where peanut butter or other nut butters are required;
- Heated on a stove top with a dash of maple syrup until warm and runny and then drizzled over pancakes;
- For a different variation of the classic PB and J - take your favourite bread, fresh or toasted and layer with almond butter and fresh raspberries or sliced strawberries.
