Homemade almond butter takes patience. Lots of patience. But let's not mistake patience with hard work. Because it takes none of that. Literally none. Making nut butter is so easy it hardly qualifies as a recipe. It takes patience because you have to wait through a solid 10-20 minutes of straight blending to get the creamy end result...it's loud...but worth it.
For the most part, I'll be honest, I just buy my almond butter from Trader Joe's - they have great raw almond butter with no added ingredients. BUT in the event that I have almonds on hand, it's easy and cost effective to just whip on my own so I do so. Not to mention you can't really find almond cashew butter in stores...which is a delicious combination. The flavor profile of this nut butter is simple and delicious. It tastes great on its own, with fresh fruit and also with Asian dishes as a faux peanut sauce. Try it out!
- 1 cup dry roasted, unsalted almonds
- 1/2 cup dry roasted, unsalted cashews
- 2 tbsp coconut oil, melted
- 1/4 tsp sea salt (plus more to taste)
- Place almonds and cashews in a food processor or high speed blender. Blend on high for up to 10 minutes. You will have to stop every now and then to scrape down the sides. BE PATIENT...for a while you will just have a floury, mealy mixture and it will seem like it will NEVER turn into butter...but it will...I promise!
- Once the oils have begun to release and it gets stickier, add the coconut oil. Continue to blend for 5-10 more minutes, or until you reach your desired consistency. I like mine super creamy so I blended for a total of 20 minutes or so.
- Add sea salt and pulse through. Taste and add more salt if you want to.
- Store in an airtight container in the fridge for a month.