Ingredients
16 ounces (3 cups) raw almonds
¼ teaspoon salt
Optional: ¼ teaspoon ground cinnamon
Optional: ½ teaspoon vanilla extract
Optional: 2 tablespoons maple syrup or honey
Instructions
- Preheat oven to 350°F (177°C). Spread almonds on a large, rimmed baking sheet and toast for 10 minutes, stirring halfway through.
- Allow almonds to cool slightly until just warm, about 10 minutes.
- Transfer almonds to a high-speed blender or food processor. Blend until creamy, stopping to scrape down the sides as needed. Be patient; this process takes time and the almonds will go through several stages before becoming smooth.
- Once smooth and creamy, add salt and any optional ingredients like cinnamon, vanilla, or maple syrup. Blend again until well combined. If adding maple syrup, you may need to let the mixture cool and blend again to restore creaminess.
- Let almond butter cool to room temperature, then transfer to a mason jar. Seal with a lid and store in the refrigerator for up to 2 weeks.
Notes
- Use warm, freshly roasted almonds for best flavor and easier blending.
- Optional mix-ins like maple syrup or vanilla enhance the taste but are not required.
- You can mix in other nuts like cashews, walnuts, or pecans to create a unique blend.
- Store in the refrigerator and use within 2 weeks or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Nut Butter
- Method: Blended
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 98
- Sugar: 0.7g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 0.7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1.6g
- Protein: 3.5g
- Cholesterol: 0mg
