I usualy get carried away to a Templar house surrounded by oak trees whenever I eat almond butter! Not surprising – because the first time I tasted almond butter was in Alonei Abba, a village located in Emek Yisrael.
Ever since I turned vegan, almond butter has played an essential role in my menu! I spread it on bread, add it to curries and sauces, and use it as an egg substitute.
Almond butter has a high nutritional value. With the homemade version, you can control the degree of toasting of the almonds and what exactly goes into the jar.
Toast the almonds for a few minutes, place in a strong blender, and process with one or two tablespoons of almond oil (or any other mild oil) until you get butter. Transfer to a clean jar and store in the fridge.
Enjoy and let me know how it turned out ❣️
- 500 gram Blanched almonds, whole or halves Don't use sliced almonds or cut them into matches – it will yield a dry mixture.
- 1-2 Tablespoon almond oil* or any mild oil. see note at the bottom of the recipe
- Preheat the oven to 180 degrees Celsius (356 F). Select standard program (don't select Turbo; it will dry out the almonds)
- Spread the almonds evenly on a wide baking tray.
- Toast the almonds for 4-5 minutes for whole almonds, 3-5 minutes for halved almonds – Toast just until the almonds start to turn golden – do not let them turn golden – so that they do not dry out.
- Cool for about 5 minutes and transfer to a strong blender while the almonds are still warm. Process for 5-10 minutes until you get a smooth mixture (depending on the power of the blender). Occasionally stop the blender and scrape the sides with a spatula.
- After about five minutes add the the oil and process for about a minute until the mixture turns into butter . Add more almond oil if necessary.
- Transfer to a jar and keep in the refrigerator.
- Don’t work with a smaller amount of almonds – the blender needs a minimum mass to turn the almonds into butter. Also, don’t work with a larger amount than indicated in the recipe – the blender will have difficulty processing a larger amount.
- Sometimes the moisture level of the almonds is lower than usual – instead of butter, you get a slightly dry mixture. Adding one tablespoon or more of oil solves the problem, and you get perfect almond butter.
- You can make butter from all types of nuts. Toasting time depends on the size of the nut – the larger the nuts, the longer the toasting; hazelnuts usually require 8-12 minutes of toasting. It’s better to check the nuts after half the toasting, mix, and continue toasting if necessary.
- Almond butter is excellent in curry dishes and Asian sauces as well as in pastries and any recipe that requires eggs / sticky substance.
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