Vanilla Almond Butter

Learn how easy it is to make homemade Vanilla Almond Butter. With just two ingredients (or three if you like a little salt) and a bit of time, you'll make amazing, smooth, sugar-free almond butter that's a healthy snack and perfect on toast.

Course Spreads

Cuisine American

Keyword Vanilla Almond Butter

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 103kcal

Author Katie Trant

Equipment

Food Processor

Ingredients

3 cups almonds raw or roasted
1 - 2 teaspoons coarse sea salt to taste
½ teaspoon vanilla seeds or ½ a vanilla bean scraped out

US Customary - Metric

Instructions

If you are going to roast your nuts, preheat your oven to 350°F / 180°C.
Spread almonds out on a baking sheet, and roast, keeping a careful eye on them for 10-15 minutes. Nuts can go from perfect to burnt in the blink of an eye, so don't get distracted! When they're fragrant and brown, remove from the oven and let them cool for a few minutes.
Place cooled almonds in a food processor and pulse a few times before letting it run it for a couple of minutes.
The nuts should start to break down and clump up, and you may see a ball moving around the food processor. This is normal. You may need to stop and scrape the sides and bottom, depending on how powerful your food processor is.
When the almond butter has started to smooth out, add about ½ the salt you think you want, and ½ the vanilla. Blend, taste, and decide if you want to add more. Keep in mind that these flavours tend to "bloom" with time, so less is more.
Let the food processor run for another minute to fully mix in the vanilla and salt.
Scrape the contents into a clean jar and store at room temperature for up to one month. Enjoy it on toast, in smoothies, or just out of the jar with a spoon.

Notes

Nutrition values are an estimate only and are based on 24 servings.
Homemade almond butter will last for up to one month at room temperature, or for up to three months in the fridge.

Nutrition