Better Vegan Almond Butter
Source: Better Vegan Category: Vegan Sauces & Condiments
Prep Time: 15 min Cook time: 5 min Total Time: 20 min Makes 3 cups
About this recipe
I like to make my own almond butter, because it is almost raw and has no added sugar. A lot of store brand almond butters use well-toasted almond, which causes oxidation and rancidity, and may have added sugar or preservatives. This version is cleaner and easy to make, besides it contains plenty of healthy fats from the coconut oil.
3 cups raw almonds, very lightly toasted (I use Wild Soil Almonds - Distinct and Superior to Organic, Steam Pasteurized, Probiotic, Raw)
Coconut oil as needed (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
Pinch of Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
1. Prepare the ingredients.
2. Put almonds in a food processor or a high-speed blender and process until almonds mixture starts sticking together. This may take a few minutes.
3. Add salt and coconut oil and process until smooth. Start with a small amount of coconut oil (1-3 Tbsp.) and add as needed, one tablespoon at a time. Oil is used to achieve a smooth, butter-like consistency, and the amount of it will depend on how powerful your food processor or blender is.
4. Transfer to a jar or container and store at room temperature or in the fridge.