Almond Butter

Almond butter has a high nutritional value. In vegan cuisine, it acts as an adhesive, a base for sauces and dressings, stuffed dates, and more!

The preparation is simple and easy. In addition to being cost effective - you can control the degree of toasting of the almonds.

This almond butter keeps in the refrigerator for a long time.

Servings

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.

Tried this recipe?Let us know how it was!