We use a lot of almond butter in our kitchen. For years I was okay with spending the $10+ per jar, since it was a non-processed way to add protein, fiber, and good fats into our diets. I would have no issue using store bought almond butter again, but after making my own I don’t see myself spending the money again. We buy 2 lb bags of raw almonds for $10 from our local grocery store. 2-3 cups of almonds in the food processor = a jar of almond butter. I have never had DIY almond butter go bad in my cupboard. It usually takes me several months to use up a jar.
DIY Almond Butter
How to make it:
I have tried several variations but I prefer the most simple process possible. I place 2 cups of almonds into my Cuisinart food processor (a weak food processor might burn out) for 13-15 minutes. When the mixture turns into creamy almond butter I place it in a pint jar with a little olive oil on top. The olive oil helps with spread-a-bility. As I use up the butter I add more olive oil.
If you are looking to add in honey or other liquid ingredients I will recommend waiting to stir them in by hand after the almond butter is done in the food processor. Every time I added honey to the processing almonds–the mixture would change. It became crumbly and separated into tiny bits. It never recovered and became smooth and creamy no matter how much extra time I processed it. So if you are adding honey to the finished product: stir in the honey and then top with a little olive oil.
We mainly use almond butter in sandwiches or smoothies–but there are endless possibilities. It works great as an addition to savory recipes too! That is why I use small amounts (or no) of honey; just incase I want to use it in a savory manner.