Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Pat the almonds dry. (These steps are unnessary if you are using skinless almonds).
  4. Grind the almonds into a meal in a food processor fitted with a metal blade.
  5. Add the oil one tablespoon at a time and process until creamy.
  6. Add salt to taste.
  7. Store in an airtight container in the fridge.
Most Helpful

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.

5 5

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.