Many of you may have noticed that it’s next to impossible to get raw nut butters in the store anymore. When you are able, they are incredibly expensive. I thought I should share with everyone that it’s oh-so simple to make your own; all you need is a food processor and the nuts of your choice.

I realize that that the title of this article is for almond butter, but you can make nut butters out of just about any kind of nut. Almonds are probably the most familiar to most of us, and anyone open to experimenting can try any nut that suits your fancy.

Making nut butters doesn’t require that you follow specific measurements, either. Just throw in the amount you think you can use in a relatively short amount of time. Remember, anything made raw has live enzymes, which is great for us, but also means the food will not last as long. I wouldn’t keep almond or other nut butters in my refrigerator longer than a few days.

You’ll Need

Raw almonds* or other raw nuts (2 cups = roughly 10 ounces of nut butter)
A dash of Celtic sea salt, finely ground (optional)

1. In your food processor, set on high speed, add the almonds, in small amounts (using the food processor shoot allows you to keep the processor running while you do this, rather than starting and stopping).
2. Process the almonds for about ten minutes, or until the nuts release their oil. Keep watch; you’re looking for that smooth and creamy texture. (Use a spatula to scrape down the sides of the processor when necessary.)
3. Once the desired texture has been reached, add in the sea salt, if desired and to taste.
4. Scrape out into an airtight, and preferably glass, container and store in the refrigerator.

That’s it! Simple, easy, and so much less expensive than buying from the health food store!

USDA Nutrition Facts

    Nuts, almond butter, plain, with salt added

Serving Size 1 cup
Calories 633
Protein 15g
Total Fat 59g
Total Carbohydrates 21g
Dietary Fiber 3g
Sugars 4g
Potassium 758mg
Sodium 450mg
Cholesterol 0mg

    Nuts, almond butter, plain, without salt added

Serving Size 1 cup
Calories 633
Protein 15g
Total Fat 59g
Total Carbohydrates 21g
Dietary Fiber 3g
Potassium 758mg
Sodium 11mg
Cholesterol 0mg

*A note about raw almonds: In the United States, a bill was passed in late 2007 mandating that all raw almonds grown in this country be pasteurized. This was in response to isolated incidents of Salmonella contamination traced to raw almonds. This means that almonds must now go through a sterilization process, which is usually treatment with high-temperature, but can also include chemical treatment (i.e. fumigation), to prevent the growth of bacteria and potential for illness in those consuming the final product. This also means that the almonds will not sprout, and that you are no longer receiving the benefit associated with consuming almonds.

Almonds produced in Spain, however, do not undergo this process. They are more expensive, but free of chemicals and alive with their natural enzymes. If you want to use almonds, I strongly suggest you buy your almonds from Spain. It’s not local (unless you live there, of course), and so not truly sustainable.

A great alternative to almonds is hazelnuts, which, unlike almonds, can be grown even in Michigan!