Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us
Cook It Kosher

Make Your Own Almond Butter

Make Your Own Almond Butter

 Email

Despite knowing how easy it is to make homemade nut butters I put it off for years. Last Passover I finally gave it a go, and I must concur with everyone who's said it previously—there's absolutely no comparison to the store-bought stuff.


This recipe is for almond butter, but you can use the same process with peanuts, cashews, or pistachios.



Note: Next week's recipe will be an easy, 4-ingredient Passover cookie using this (or store-bought, if you must!) almond butter.

But you don't have to use it only on Passover. It's delicious on toast, crackers, rice cakes, or add a teaspoon to your smoothies for a nutty undertone.


Ingredients:

  • 2 cups roasted almonds
  • 1-2 tbsp. canola oil [NOTE: on Pesach use safflower oil]
  • salt
  • 1-2 tbsp. honey (optional)

Directions:

  1. Preheat oven to 350° F (180° C).
  2. Spread the almonds out on a baking sheet. Sprinkle with salt. Bake for 5-6 minutes (when they smell toasty, they are ready.) NOTE: If using raw almonds, bake for 10-15 minutes.
  3. Pour the almonds into the bowl of a food processor and run for 5-10 minutes, stopping to scrape down the sides every few minutes. Amount of time will vary, depending on the strength of your food processor.) When the almonds have formed a paste, add the honey (optional) and oil to smooth it out. Salt to taste.
  4. Store in a glass jar in the refrigerator.

Yields: 1 cup almond butter



Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
Join the discussion
1000 characters remaining
Email me when new comments are posted.
Sort By:
Discussion (13)
March 22, 2017
Canola Oil
This is good to know, Anonymous.
Thank you.
M. Diane
Flushing, NY
March 22, 2017
You're 🔥'd! Canola Oil is unhealthy genetically engineered rapeseed oil.
DrAxe dot com
Anonymous
Toronto
March 22, 2017
canola oil
You are right - thank you for the reminder.
I've amended the recipe.
Miriam Szokovski
March 22, 2017
Canola oil on Pesach
According to many opinions, canola oil is considered kitniyot and thus can't be used for Pesach by Ashkenazi Jews. Ask your LOR before using it in your Pesach recipes. Or substitute is with other oil that is klp.
Anonymous
March 19, 2017
Good sunject. I shall try it in my blender, likely needing more oil added.
norman hauptman
yonkers
March 18, 2017
oil
You are right, the oil is not strictly necessary and can certainly be omitted. If you have a very powerful machine, you won't notice a difference. But with anything mid-range, I've found a tiny amount of oil really helps the texture tremendously.
Miriam Szokovski
March 17, 2017
Why add oil?
Almonds are full of their own oil, so I am not sure why your would want to add any oil from another source? When I make almond butter, there is *plenty* of oil in there to make the butter smooth an spreadable. Also, I have found that it is much easier to grind it all up in the end if the almonds have first been blanched before roasting--and then been chopped in half before putting in the processor. It will extend the life of your food processor!
Lyone
Ohio
March 17, 2017
Why add oil?
Almonds are full of their own oil, so I am not sure why your would want to add any oil from another source? When I make almond butter, there is *plenty* of oil in there to make the butter smooth an spreadable. Also, I have found that it is much easier to grind it all up in the end if the almonds have first been blanched before roasting--and then been chopped in half before putting in the processor. It will extend the life of your food processor!
Lyone
Ohio
March 16, 2017
answers
Hi,

1. Yes, you can definitely use coconut oil instead. Just melt it first.

2. It keeps for at least two week in the fridge.

3. The honey is optional. You can leave it out entirely. I often don't add it.

4. It's delicious with cashews. I've used the roasted ones.
Miriam Szokovski
March 16, 2017
Hi,
How long does it stay good? Also, does it need to be refrigerated?

Thanks
Anonymous
Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
Recent Posts
Blog Archive
Related Topics