Prep 10 mins
Cook 10 mins
From The Vegan Sourcebook by Joanne Stepaniak. This is high in omega-3 fatty acids. Use as a replacement for dairy butter on toasted bread, bagels or crackers. I haven't tried this yet.
- If the almonds have skins, they will need to be blanched and peeled: Place them in a small saucepan and cover them with water; bring to a boil, reduce heat slightly and simmer for two minutes.
- Drain the almondsin a colander and rinse them under cold water. Pop off the skins by pinching the base of each almond between your thumb and forefinger.
- Pat the almonds dry. (These steps are unnessary if you are using skinless almonds).
- Grind the almonds into a meal in a food processor fitted with a metal blade.
- Add the oil one tablespoon at a time and process until creamy.
- Add salt to taste.
- Store in an airtight container in the fridge.
I've never made almond butter and really liked the almond blanching directions. Although I wonder if it would have turned out smoother if I hadn't gotten them wet. I tried my blender and a food processor and couldn't get it to regular peanut butter like consistency. I think I might be expecting too much of it? This will probably be good as a sub in PB balls. Thanks.
Yummy! I didn't have flax seed oil, so used peanut oil and added a tablespoon of ground flax seed to the almonds. Good spread on toast and crackers! Thanks! Made for the Vegetarian Swap.