Homemade Almond Butter
Prep time: 
Total time: 
 
Raw, Vegan, Gluten-Free, Soy-Free

This method couldn't be more simple and can save you a lot of money. I recommend using an old, clean nut butter jar to store your finished almond butter, but any jar will work--just make sure it has a fairly wide mouth so you can get your butter out. If you don't have a 16-oz jar, measure your almonds by filling the jar you do have about ¾ of the way full twice; this should give you one full jar of almond butter.
Ingredients
  • 16 ounces (about 3 dry cups) raw almonds
Instructions
  1. Place your almonds in the bowl of a food processor fitted with the S-blade. Turn on the processor.
  2. As the processor runs, the almonds will form a meal, become sticky and crumbly, and then will form a large ball. This may cause your food processor to rattle a bit. Eventually the ball will break down and smooth out. The almond butter is finished when it is completely smooth and flows freely in the processor. Depending on your machine, this will take anywhere from 10-15 minutes from start to finish. Scrape down the bowl along the way as needed.
  3. Transfer your almond butter to a clean jar and store in the cupboard. Stir before each use. As with any natural nut butter, separation over time is normal.
Notes
I’ve personally only done almond butter, but this method should work with other nuts and seeds in case you have a preference. Experiment and change things up by adding a bit of salt, sweetener, or flavorings like vanilla or cinnamon. You can always toast your nuts before processing as well.
Recipe by Leaves of Kale at http://www.leavesofkale.com/2014/09/homemade-almond-butter/