How to Make Your Own Fresh Raw Almond Butter
- 1 cup raw almonds
- Sharp knife
- 1 tbsp. light oil (such as vegetable or canola)
- 1/8 tsp. coarse salt (such as kosher or sea salt)
- Food processor
- Airtight container
- Use a sharp knife to chop 1 cup raw almonds into chunks, then transfer them into a food processor. Adding whole almonds directly into a food processor might result in uneven chopping or could damage the processor blades
- Add one-eighth teaspoon coarse salt to the food processor and securely fasten the lid. Pulse the mixture by pressing the “On” button down for about 2 seconds, then pause and repeat approximately three times or until the almonds are ground and form a smooth mixture. Pulsing helps reposition the almonds near the blades and ensures they mix more evenly.
- Pour 1 tablespoon light oil into the chute of the food processor lid or remove the lid and pour the oil directly into the food processor if your processor doesn’t have a lid chute. Securely fasten the lid and pulse the mixture until the oil is distributed evenly and the mixture is your preferred texture. It should make approximately three-quarters cup of butter. Add another 1 tablespoon light oil and pulse again if it’s too thick.
- Taste the almond butter to ensure the almonds and oil mixed together properly. If you can taste the oil, continue pulsing two to three more times. Sample the butter to ensure you’re satisfied with the flavor; if not, add another one-eighth teaspoon coarse salt if the butter is too bland
- Use the almond butter immediately or transfer any leftovers to an airtight container. Keep the container in the refrigerator for up to one month.
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