I might be a bit of a nut butter fanatic. …as in, PB&J every morning for breakfast senior year of high school, type of fanatic. My fav will forever be peanut butter, but almond butter is a close second.
Have you ever used one of the fresh grind machines in a grocery store to make nut butters? Now you can do it at home! Yay!
This recipe is easy-peasy and leaves you with a jar of fluffy almond butter to use in many ways. Whipped nut butters are fantastic because they’re SO easy to spread and usually have less fat than non-whipped.
**Note: This recipe is perishable and MUST be kept in the refrigerator. I will also perish more quickly than other recipes as it does contain milk. Just like other things that you make at home, best to use it within a week or so. Feel free to make it in smaller batches just in case 🙂
Whipped Almond Butter
Makes 1 2/3 cups (about 13 servings at 2 Tbsp each)
- 2 cups whole, unsalted raw almonds
- 1/4 tsp salt
- 1 1/2 tsp canola oil
- 1 1/2 Tbsp sweetener of choice (I used granulated Splenda)
- 3/4 cup milk of choice (I used light soymilk)
Preheat oven to 350 F. Place almonds on ungreased baking pan and bake 10-15 minutes, stirring occasionally. Nuts should look golden and toasty.
With the food processor on, slowly drizzle in oil, salt, and sweetener. Keep on medium speed (mine really only has speeds 1 & 2) until it becomes almond butter, scraping sides of bowl throughout. This will take another 3-4 minutes.
Transfer almond butter to a medium mixing bowl. Beat on medium with a mixer and add milk 1/3 cup at a time. Beat until light and fluffy.
Store in the fridge and try to resist eating all of it straight out of the jar!
Nutrition Info~ 2 Tbsp serving size: 138 calories, 10.5g fat (2.7g polyunsaturated & 6.5g monounsaturated) 5.9g carbs, 5.9g protein
What is your favorite way to use nut butters?