Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!
Yield: 2 cups almond butter
2 cups raw almonds
2 tbsp. canola oil (optional)
For this recipe I used my blender, you can also use a food processor.
First add the oil and then the raw nuts. Start on a low speed, periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.
After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.
For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.