Making almond butter at home is so delicious, simple, and cost effective, you’ll never go back to store bought! Watch my video to learn how easy this nut butter is to make, and the tricks that will make it a success.
To make Almond Butter in the Vitamix:
Roast 2 cups* of almonds (see below for directions). It is essential that the almonds are toasted. They will NOT turn into almond butter if they are left raw.
Start the Vitamix on low and pulse to break up the almonds into uniform small pieces. Mix with the tamper.
Turn up the Vitamix to HIGH and use the tamper to move the almond mixture around.
Stop as needed to scrape the almond butter from the bottom of the Vitamix, to allow the mixture to all turn into almond butter. This will take a few minutes.
If the mixture starts to steam you may choose to let it cool down and rest a few minutes, however, it will not ruin the oil that the almond contains.
Store in a glass jar in the pantry or refrigerator for up to 6 months.
*I find that it is generally easy to work with batches of 1.5-2 cups of almonds. Any less and the tamper does not reach far enough down to really stir the mixture, and any more and only the bottom turns to butter, while the top stays coarser.
Making almond butter in the Vitamix is not foolproof. Sometimes it cooperates and turns out perfectly the first time, however, sometimes it refuses to budge. When that happens just add a tablespoon of coconut oil (to the total amount of almond butter), and turn your mistake into soft and delicious Almond Butter Blondies.
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How to roast almonds
Roasting almonds in the oven brings out the oil and flavor. Add a dash of sea salt after roasting and you won't be able to stop at just one!
Recipe type: how-to
Serves: 2 cups
2 cups raw almonds*
sea salt (optional)
Spread almonds out on a rimmed cookie sheet (jelly roll) pan in a single layer.
Roast for **10-12 minutes on 350° F or until the almonds are browned and a slightly nutty flavor wafts from the oven.
Add a few dashes of sea salt if desired.
Remove from oven and let cool completely.
* To make almonds more digestible, remove the phytic acid by soaking overnight in an acidic medium such as water and lemon juice or water and whey. Simply cover the almonds with an extra inch of water on top. Add a tablespoon of whey or lemon juice to the water. Allow to soak overnight. Rinse in the morning, and dry in a food dehydrator and toast in the oven. **I highly recommend standing right at the oven, stirring the almonds every few minutes, and tasting after about 8 minutes (careful, they're hot on the inside!). As soon as you smell a slightly toasted flavor, they are done.