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

FAQs

Why are my almonds not turning 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 them for just 10 minutes before blending allows the natural oils within the almonds to release toward the skin, which really helps in the blending process. So if you don't want to roast them, you will need to add some oil, about 2 or so tablespoons to help it become creamy.

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).

Surprisingly, homemade almond butter is not always cheaper than the store-bought version. If you compare them on a cost-per-ounce basis, 1 ounce of whole almonds costs more than 1 ounce of almond butter. In this case, homemade is better because of the flavor, not necessarily because of the cost.

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.

However, research has shown that while pathogenic foodborne microorganisms are unable to grow in these nut butters, they are able to persist in these foods at both refrigerated and ambient conditions for a long period of time.

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.

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.

Added oil isn't strictly necessary, but I do find that adding a little olive oil really helps to turn your crumbly almonds into a smooth butter as fast as possible. You can omit it, but it will likely just take a couple of minutes longer.

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.

Which is healthier peanut butter or almond 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.

Almond butter is high in Vitamin E, a powerful antioxidant that 88.5% of Americans don't get enough of and can improve immune, skin and eye health. It also has a comparable amount of protein to peanut butter but contains more magnesium, calcium, potassium and fiber, among other vitamins and minerals.

Although almond butter holds more vitamin E and magnesium, peanut butter contains slightly more protein and a little less overall fat.

Removes phytic acid: When we do not soak almonds, the phytic acid in them is not removed which ultimately hinders nutrient absorption. So if you are having raw almonds, the zinc and iron in them are not properly utilized by the body.

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.

Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind.

Adding liquid to the almond butter can cause it to become very thick. Trust us: we've learned the hard way! Adding liquid when you're blending the butter can cause it to seize up and loose its creamy texture. Then you need add lots of oil to get it back to a creamy state.