I’ve heard of all sorts of people making homemade butters – peanut, cashew, sunflower, coconut, and almond. I finally decided to give almond butter a try since I’ve been successful twice now at making almond milk from scratch (which I *still* need to photograph and post). How hard could making almond butter be, right?
Well, after pausing the movie that my sick kid was watching – because I have amazing timing and all – it took a solid 20 minutes of thinking I was going to kill the food processor. There were a few stops to scrape down almond chunks. I stopped a few more times because I just *knew* that a second more and it would give up the ghost. But in the end…
I had almond butter!!
I used 2-3 cups of almonds from Costco, the very same ones I used for my almond milk. Put it all into the food processor, winced at the noises coming from the damn thing. Every time it sounded like it was going to stop I stopped it, scraped it, tried to move things around a little, and then turned it back on. I think that might be the best idea, and maybe a break here and there for the motor won’t hurt things either. When you get to the point where it’s turned into a ball rolling around the food processor you’re not too far away!! Just keep going and before you know it you’ll have almond butter. 😀
Don’t you just love my very technical recipe and directions there?
This is not as smooth as store bought peanut butter by all means, but considering I just paid $3 (ON SALE) for a teeny-tiny jar of Jif (which David doesn’t even like).. I’m not going to complain about almond butter that was quite a bit cheaper and is not a “chemical shitstorm”. Though the downside is that David is also not a huge fan of almond butter. Can’t win ’em all.
Of course I can test this out on one of the kids, because if they eat it then I have another option for school lunches. Almond butter and honey sandwiches, almond butter and banana sandwiches, or just the normal “and jelly” kind too.
Based on the look on her face it does not taste like death on a spoon, so I’m going to say we have a winner! 😀
This stuff is pretty thick, and I think it would be best if you store it in the fridge as the oils will spoil quicker when left out where it can get warm. Now if I can find some decent priced cashews I will turn that into butter in a heartbeat!