Easy Blender Almond Butter
Yields: a little over 1 cup
This creamy almond butter is so easy to make, and it tastes better than store-bought too. You may never buy another jar again! It stays fresh for at least 2-3 months if sealed in an airtight container and stored in the refrigerator. The recipe is easily halved or doubled.
  • 2 c (286g) roasted unsalted almonds
  • 1-2 tsp (6-11g) coarse sea salt
  1. Add the almonds to a high-speed blender, and blend on low for 7-9 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the salt ½ teaspoon at a time, blending for a few seconds after each addition, until the almond butter flavor reaches your desired taste. Transfer to an airtight container, and store in the refrigerator.
Notes: Any roasted almonds will work! I prefer unsalted so I can control how much salt goes into the almond butter, but if you can only find salted, simply reduce the amount of sea salt.

Not all roasted almonds are the same. Some brands are roasted longer than others and may taste slightly burnt, so make sure you like the flavor of the almonds you buy before turning them into almond butter. (The flavor only becomes more concentrated afterwards!)

Regular table salt will work as well. I prefer the bright burst of larger salt crystals, but use whatever you like best.

I recommend a Ninja, Blendtec, or Vitamix blender.

{gluten-free, vegan, clean eating, paleo, low carb, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/02/18/easy-blender-almond-butter/