John Myers
White Almond Butter
The perfect white almond butter recipe with a picture and simple step-by-step instructions.
- 200 g Skinned almonds
- For almond butter (and generally all nut butters) you should have a kitchen machine. In the absolute ideal case also a “mixer” (that is, those things where you put a bowl underneath and the whisk works independently – no hand mixer). I don’t have the latter, so it took a little more time.
- “Pulverize” the almonds in the kitchen machine. To do this, you will probably have to remove the crumbs from the edge several times.
- Then put the ground almonds in a mixing bowl and either place them under the “automatic mixer” for at least 1 hour at low to medium speed … or grab the electric hand mixer. Now stir the ground almonds with the stirrers of the hand mixer at high speed for at least 20-30 minutes.
- During this process, the oil comes out of the almonds. The longer you stir, the smoother and smoother your almond butter will be. After 30 minutes I had a wonderful consistency that could keep up with bought almond butter (at a fraction of the price!).
- Almond butter can be kept in the refrigerator for a very long time. For my part, I only make small quantities (e.g. from 100 g of almonds). Almond butter is versatile in the vegan kitchen, e.g. in “cheese sauces”.
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