How to Make Almond Butter (in 1 Minute!) - Almond Butter Recipe | Downshiftology (2024)

FAQs

Why won't my almonds turn into almond butter? ›

Tips: If you're making almond butter without oil (just roasting) and it seems dry and flaky and not turning into butter, there's likely two reasons: 1) the almonds needed to roast just a little bit longer (see temperature note above), 2) the brand of almonds.

Roasting the raw almonds helps to release a bit of their natural oils, which will help the nuts blend easier in your food processor and bring out their naturally nutty flavor. If making raw almond butter, you may need to add a drizzle of oil to help it reach a creamy and smooth consistency.

If you have a jar of almond butter that contains 24 almonds and you use 2 tablespoons of it, you can estimate that each tablespoon would contain around 12 almonds (24 almonds / 2 tablespoons = 12 almonds per tablespoon).

Homemade almond butter is more affordable, too.

Just compare the price of one pound of raw almonds to the price of your favorite almond butter. The cost savings depend largely on the almond butter. I've bought jars of almond butter at Trader Joe's for seven dollars, so there's not much savings opportunity there.

Almond butter can be stored in the fridge for up to 2 weeks and may last even longer as long as you don't introduce any moisture to the jar. Nut butter will thicken when chilled, so that can make it slightly harder to spread on toast, but it will thin out when you bring it to room temperature again.

The main reason it's so frustrating to stir separated nut butter is because the jar is too damn small, and that's especially true if you have a lot of oil at the top and extra dry nut butter at the bottom.

Store the jar upside down

This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil to continually redistribute and keep the nut butter hydrated and smooth throughout.

Stir 1-2 drops of peanut or canola oil into dry almond butter to revive it. Carefully pour just a drop or 2 of the oil into the almond butter. Use a butter knife to stir it in thoroughly. Peanut oil and canola oil are both neutral oils that can make it more creamy and spreadable without changing the flavor.

Almond butter is high in monounsaturated fats. Monounsaturated fats help to lower LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol. Many other nutrients in almond butter also help improve your heart health and lower your risk for heart disease.

Homemade raw almond butter will keep in the refrigerator for about two weeks, and store-bought may keep for months. A cooler with block ice or reusable freezer packs can also substitute for refrigeration. To store almond butter without a fridge or cooler, choose a cool, dry, dark place.

Is almond butter healthier than peanut butter? ›

For a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

The easiest way to prevent your almond butter from going bad and extend its shelf-life—by as much as twice as long—is to pop it in the fridge. Keeping your almond butter in the fridge is especially important if you tend to purchase nut butters without preservatives or if you like to make your own nut butter.

When comparing the nutrition facts of almond butter to tahini, the two condiments are similar. Almond butter, while slightly higher in calories and fat, contains fewer carbohydrates and more protein. 4 You can use almond butter in a one-to-one ratio.

Add a few drops of water to the jar of almond butter.

Quickly pass the mouth of the jar under the trickling water to add a few drops fall to the jar. You don't need to be super precise. Water helps soften the almond butter and makes it easier to melt.

Reduced Anti-Nutrient Impact: Soaking almonds mitigates the impact of anti-nutrients like tannins and phytic acid found in the almond skin. These compounds, when present in excessive amounts, can interfere with the absorption of essential minerals. Soaking acts as a preventive measure against this interference.

Stir in some neutral oil

If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil. Just put in a few drops of a neutral oil (like canola or peanut) and stir to get it all incorporated.

The softer they are the more easily they break down in the blender, which means better milk. If you did not plan ahead, then at least soak the nuts for 2 to 3 hours before blending. Drain soaking liquid and discard, then place nuts in blender and fill with filtered water to the 4 cup line.