When compared with peanut butter, almond nut butter has different nutrients and a higher amount of essential fatty acids. But the good news, it’s super easy to make!
The fat found in almond nut butter is heart healthy, meaning that it is unsaturated.
Not to forget, almond nut butter contains a fair amount of protein in a small serving size. Almond nuts also contain omega-3 fatty acids. Omega-3 fatty acids aid to protect you from heart defects, heart attack or stroke.
Making homemade almond butter can be bit time consuming, but it’s still easy and less expensive than purchasing at the store.
If you are looking for a simple homemade almond butter recipe, it doesn’t get healthier and easier than this.
Did you know, Almond butter has a nutritional advantage over peanut butter due to its vitamin E content! Making your own homemade almond butter is easy! All it takes is raw almond nuts, a blender, or food processor, and about 15 minutes of your time.
Making the home-produced almond butter will probably take you around 5 minutes, depending on your food blender / processor’s strength. I am in no way being paid to sponsor Vitamix, but you should definitely look into Vitamix 5200.
Here’s how to make almond butter; nutritious, rich, delicious, incredible almond butter.
Here are some typical questions people you might ask;
- Dry or Wet container?Most people who has made nut butters using the Vitamix use the dry blender (difference is in the blades).
- Raw or Roasted? 100% of the videos online show almond butter using Vitamix made in 1 minute for roasted almonds and a couple minutes more for raw.
- Roasted almond nuts (or raw), room temperature
- 2 and a half cups nuts in a 48 oz. container- makes 3/4 cup butter
- 4 cups nuts in a 64 oz. container, makes 1 and a half cup butter
- Set your Vitamix to LOW and speed ‘1’.
- Pour the nuts in.
- Secure the lid along with the tamper. Turn on the blender and instantly increase the speed to ‘10’ and change to HIGH.
- Use the tamper to press the nuts down uniformly. Do so for 1 minute (raw takes a few minutes more) until the butter becomes creamy and starts to flow. Do not run the Vitamix non-stop for more than 1 minute without resting in between especially once it reaches the state where it starts to flow or you’ll risk overheating your motor. Add 2-4 tablespoons of oil if it’s still not turning creamy after several minutes of blending with rests in between.
- To turn off, switch to LOW and decrease the speed to ‘1’. Transfer almond butter to an air tight glass jar, allow to cool and refrigerate (It should last for up to 6 months).
- Spread on toast or use a dip or, make the delicious pulp almond milk.
- Keep an eye on your blender or food processor. If any signs of overheating, take a break for a few minutes before continuing.
- Capacity: Don’t put more than 2 1/2 cups or 4 cups of nuts for each container size so as to not overwork the blender.
- Consistency: This yields a fairly thick but creamy butter. If you like yours thinner, add 2-4 tbsp. of a neutral tasting oil like grape seed or vegetable oil at the 30 second mark.
- Cleanup: Very easy. After scraping most of the butter out, make sure there’s about 1 tablespoon left in the blender. Pour 1 cup of warm water in, add a little sweetener and blend on variable 10 (low or high). There you have your very own almond milk with no waste
Add salt, vanilla, cinnamon, honey, cocoa powder or any other spice you’d like. Add when it turns creamy and blend on high for 30 seconds to incorporate everything. Additional oil may be needed (2-4 tablespoons).