Almond Butter - Dairy Free
"You can use raw almonds or for enhanced flavor bake on a cookie sheet for 20 minutes @ 300 degrees prior to processing."
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
3/4 cup
ingredients
- 1 cup roasted almonds
- 1⁄4 teaspoon sea salt
- 1 tablespoon unrefined vegetable oil
directions
- Combine the almonds and salt in a food processor until the nuts are finely ground.
- Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary.
- For chunky butter, stir in 1/4 cup chopped almonds.
- Store, tightly covered, in the refrigerator.
Questions & Replies
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Reviews
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My family and I LOVE this almond butter. We've been making it for over a year now...a couple times each month. I always roast the almonds. I also use grapeseed oil instead of vegetable and always add a bit of honey. Our favorite way to eat it is right out of the food processor when it's still warm. YUM! -
Works great, much better than blanching and skinning them. They don't grind down very well that way. The skins are good for you anyways. I didn't roast them this time and used 4 T Smart Bal. oil and 1/8 tsp salt. Turned out pretty darn good! I will try roasting my raw almonds next time and see if I like it better. -
I was going to buy almond butter for another Zaar recipe, but read the label and saw egg white. Egg white?! So I tried this. My processor is kind of wimpy and that may be why I had to double the oil. But it turned out great, though I think I'll use less salt next time. Thanks! Reviewed for Healthy Choices ABC tag game. -
Very simple but good! I sometimes roast my almonds for enhanced flavour. Thank you. -
Absolutely fantastic! I make a double recipe each time--and twice a week! My favorite dessert is mixing 1/2 c. plain fat free yogurt with 2-3 Tbsp. of almond butter with a sprinkle of stevia mixed in. Thank you SO much for this recipe!
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Tweaks
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My family and I LOVE this almond butter. We've been making it for over a year now...a couple times each month. I always roast the almonds. I also use grapeseed oil instead of vegetable and always add a bit of honey. Our favorite way to eat it is right out of the food processor when it's still warm. YUM!
RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
