Did you know that making homemade almond butter is extremely easy?! And it requires just one ingredient—ALMONDS! That’s it!
I had no idea that making almond butter is as simple as dumping almonds in a food processor and turning it on. The thought of making homemade butters sounds complicated and too fussy for me. Don’t get me wrong, I make lots of things homemade. But there’s just something about homemade almond butter that’s too homemade. Do you know what I mean? Am I just making this up?
Anyways, I started looking into how to make homemade almond butter as I was thinking about Passover recipes. That’s right, Passover is just two weeks away! Can you believe it? So I got the idea of almond butter for Passover, and it sounds just perfect! It’s great on matzoh, on carrots, on apples, in yogurt, in desserts (recipe coming soon!), and it’s also a great substitute for the peanut butter we can’t eat on Passover. Yes, I enjoy peanut butter a little bit too much and definitely need a peanut butter substitute during Passover.
Since almond butter is hard to find for Passover (and is also quite expensive even if you can find it), I decided to make my own! And what I said before is the truth—you literally just put almonds in a food processor and turn it on. That’s it! No kidding! Who knew?!
The only catch is—it takes a while in your food processor. Like 10 minutes. Which really isn’t long at all, considering many recipes require an hour of cooking time, like cakes, casseroles, and chicken. And we cook brisket and roasts for 7 or 8 hours! But there’s something about 10 minutes in a food processor that feels like forever. Probably because we are used to using our food processor for 10 seconds at a time, or a max of 1 minute at a time. And we are used to standing at the food processor and watching as we use it.
All of a sudden standing at your food processor for 10 minutes watching whole almonds turn into almond butter seems totally crazy. And it is! So treat the almond butter like you would treat cookies—set your timer for 10 minutes and walk away. You have to! Otherwise it’s going to feel like it took 10 years, and you’re also going to get worried that it’s never going to work.
The almonds go through stages, starting at LOUD, to crumbled, to more crumbled, to more more crumbled, to semi-liquid, to finally magically smooth and creamy almond butter. But if you stand there watching it like I did the first time, you’re gonna watch and worry that it’s not working. And one minute goes by and it’s still not working. And another minute goes by and it’s still not working. And now every minute feels like it’s going by even slower because you’re worried that it’s still not working! Trust me, you must walk away from the food processor.
If you follow the walk away strategy, you’ll save yourself what feels like 40 minutes of worrying about your almond butter, and soon you’ll have perfectly creamy, totally delicious almond butter! You’re going to love this stuff. I would highly recommend making a double batch from the beginning, because it’s zero extra work, and after you taste it you’re gonna want tons more. Enjoy!
- 3 cups almonds (raw, whole)
- ⅛ teaspoon salt (optional, more to taste)
- Preaheat oven to 350 degrees.
- Arrange the almonds on a baking sheet in a single layer and roast for 10-15 minutes, until almonds are fragrant and slightly toasted. You also could start with dry-roasted almonds and skip this step.
- Pour almonds and salt into the bowl of a food processor and blend on medium for 10 minutes, or until creamy. Be patient and don’t worry, it will work! Some food processors may take 15 minutes.