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Cook It Kosher

Make Your Own Almond Butter

Make Your Own Almond Butter

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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.
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Esther NY March 29, 2017

not sure it needs oil. I make almond butter in my cuisinart. just need to let it go long enough, past the paste stage, past the ball stage and it comes out very creamy without additional oil.

tip: after you take out all the almond butter, fill food processor with rice dream or almond milk and let it run till the almond butter is no longer on the walls of the food processor. You will have a delicious creamy almond drink that tastes like a milkshake. feel free to blend in dates or add sweetener to taste. Reply

M. Diane Flushing, NY March 22, 2017

This is good to know, Anonymous.
Thank you. Reply

Anonymous Toronto March 22, 2017

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Miriam Szokovski March 22, 2017

You are right - thank you for the reminder.
I've amended the recipe. Reply

Anonymous March 22, 2017

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. Reply

norman hauptman yonkers March 19, 2017

Good sunject. I shall try it in my blender, likely needing more oil added. Reply

Miriam Szokovski March 18, 2017

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. Reply

Lyone Ohio March 17, 2017

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! Reply

Lyone Ohio March 17, 2017

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! Reply

Miriam Szokovski March 16, 2017

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. Reply

Anonymous March 16, 2017

Hi,
How long does it stay good? Also, does it need to be refrigerated?

Thanks Reply

Anonymous March 16, 2017

Thank you Looks delicious! How to make raw honey? Thank you for your Post! I have thoroughly enjoyed reading your blog. Reply

Anonymous Erie March 16, 2017

Looks delicious, can you use coconut oil instead? Reply

M. Diane Flushing March 14, 2017

I think I'll make it with raw cashews. Reply

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.
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