Almond nut butter

July 30, 2018


I love making foods from scratch, sometimes it can prove to be rather time consuming and I know so many of us don't have the time to really sit and plan meals and cook every day. But something as healthy and simple as a nut butter is genuinely such a hassle free recipe and once it is made, that's it for a good few weeks. Buying them in store can be rather expensive especially if you are adding it to your meals almost daily, and I find that making it yourself you can control what goes in and how much you need so you never need to run out. 


Yesterday I made an almond nut butter using my Kenwood mixer attachment, which is their food processor and it is such a sturdy machine that there was hardly any shaking or movement coming from the processor while making my nut butter. I think in order to make nut butters and nut milks from scratch the first thing to remember is that having a good food processor is key and once that is sorted out, you will find that everything becomes so easy and effortless. My nut butter is fully vegan but you can use honey in place of maple syrup, and I added a dash of salt as well to enhance the flavour. The beauty with the Kenwood machine is that it attaches to the top of the mixer and is not a separate machine on it's own, therefore, saving you space in your kitchen, and can be used at the same time while your mixer is on (amazing, I know!).


Nut butters can be used with almost everything including smoothies, oatmeals, to toasts. I use mine in stir fry's as well, just to add some extra flavour. I think the main thing to remember when you are making your nut butter is to not give up. It took me about 15 minutes if not longer to get my nut butter to the point where it was smooth and creamy, but seriously this does take a while and it does depend on what machine you are using. The bottom line is to not stop until you see the almond/macadamia/cashews become smooth and creamy, anything before that is simply ground almonds. 



Almond nut butter:


  • 3 cups raw almonds, with husks 

  • 1/4 tsp. salt

  • 3 tbsp. maple syrup (honey, if not vegan)



Preheat your oven to 180 degrees C and roast your almond in the oven for 15 minutes, turning them every 5 minutes. Only remove once you can smell the almonds are toasting nicely, not just because they seem warm. Remove from the oven, let them cool for 20 minutes.


Add the almonds to the food processor and blend on medium for 5 minutes. Switch the speed up to high for a good 10-15 minutes hereafter. 


Once the almond butter is smooth and creamy, add in the maple syrup and salt. This may cause the nut butter mixture to look a bit lumpy but continue blending for another 5 minutes at least. 


Put the nut butter into a glass jar and store in a cool dry place (not in the fridge), and enjoy!













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