How to Make Almond Butter Using Soaked Almonds

Almonds make a healthy nut butter spread.

While commercial almond butters deliver a protein punch, they can also contain too much salt, sugar and other additives. Making your own out of raw organic almonds, allows you to control texture and ensure there are no added ingredients using a technique that takes about 15 minutes after the almonds are prepared. Preparing the almonds will take a couple of days. Raw almonds should be soaked to remove phytic acids, which can be difficult to digest. In addition, soaked almonds will have to be dehydrated so the moisture doesn't interfere with the consistency of the almond butter.

Things You'll Need

• 2 cups raw almonds, shelled
• 1/2 tsp. salt
• Water
• Bowl
• Food dehydrator
• Food processor
• Airtight container

Instructions

1. Place the almonds in a bowl and cover with water. Add 1 tsp. of salt and stir to dissolve. Let the almonds soak overnight.

2. Drain, rinse and pat dry the almonds.

3. Spread the almonds on a food dehydrator tray in a single layer. Dehydrate the almonds for about 12 hours.

4. Place the dehydrated almonds in the food processor bowl fitted with a standard blade. Blend for several minutes, stopping to scrape the sides of the bowl occasionally. Let it run continuously for 5 minutes; the almonds will go from a meal to a clump. Turn the blade off.

5. Scrape the bowl one more time, then let the food processor run for another few minutes, until the clump turns creamy. Once it turns creamy, you can stop the processor for a coarser almond butter, or continue to blend for a smoother texture.

6. Spoon the almond butter into a bowl. Stir in any additions such as salt, honey or maple syrup.

7. Transfer the almond butter to a jar or plastic container and cover it with a lid. Refrigerate the unused portion, which should keep for about a month.

Tips & Warnings

• If you don't have a dehydrator, use blanched almonds and skip steps 1 through 3.

• Do not stop processing until the almonds have become creamy, which will take at least 10 minutes. Otherwise, you won't have a spreadable consistency.

References

• Anton Health and Nutrition; Homemade Nut Butter; Alison Anton; 2010
• Gnowfglins; Natural (Soaked) Almond Butter in a Food Processor; Wardeh Harmon; August 2007