Truth: If I had to pick between peanut butter and almond butter, I’d pick peanut butter any day of the week. Frankly, sometimes almond butter just feels boring to me. BUT, there are times when I’ll whip out the almond butter to make something healthy, and by whip it out, I mean whip it up. It takes about 10 minutes and it’s really, reaaally easy to do. It’s easier than going to the store, I promise!
The first time I made my own almond butter, I kept it as simple as it gets and literally used one ingredient – almonds. That works, but there’s a few things you can do to make your almond butter a lot tastier. The first: toast your almonds. I toast nuts all the time for recipes and it never fails to bring out their incredible aroma and a deeper flavor. In this case, it actually makes the almond butter taste a little sweeter, and therefore better. The second: use vanilla – vanilla bean, vanilla extract, even vanilla paste or vanilla powder if you want. There’s a reason why vanilla is an ingredient in almost all sweets and baked goods, and it’s because it enhances the flavor. Vanilla adds dimension. And the last thing: add a pinch of salt. I like to use sea salt in my nut butters to pull out the flavors and keep things interesting.
I hereby accept tastier almond butter into my life, and hopefully you do too because I have a yummy AND healthy recipe coming at you later this week that involves this almond butter. Make some and be ready. :)
P.S. Make some homemade peanut butter while you’re at it!
Toasted almonds and vanilla lend extra flavor and natural sweetness to this easy homemade almond butter. A touch of sea salt brings out the delicately sweet, nutty taste.
- 15 ounces (3 cups) whole almonds, toasted
- 1 vanilla bean, split and scraped (optional)*
- 2 teaspoons vanilla extract
- 1/8 teaspoon semi-coarse sea salt
- Place almonds in a food processor and process until very smooth, stopping as needed to wipe down the sides and bottom of the bowl. This will take some time.
- Add the vanilla bean seeds, vanilla extract, and salt and process until smooth once again, stopping to scrape down the food processor as needed.
- Store almond butter in an airtight container at room temperature.
*Feel free to use vanilla paste or vanilla powder instead.