I am having a love affair with everything almond. I’ve been making my own almond milk for a while didn’t start branching out until I decided I needed to do something with the almond pulp that was left over from making the almond milk. I didn’t use the almond pulp to make almond butter, that’s just an unrelated aside.
Almond butter from the store is expensive. Almonds aren’t cheap either but I buy a pound of almonds for about $7.00. and use 3/4 of the bag to make a huge jar of almond butter, with an ingredient list of just almonds.
I didn’t use raw almonds for the almond butter because by the time you get done processing it into almond butter the almonds are cooked anyway.
3 cups almonds
It really is quite simple. Measure 3 cups of almonds into a food processor.
I pulsed the food processor in the beginning to get past the whole almond stage. Forewarning, it is loud!
I periodically opened the lid to push the almonds down and to take photos.
It seemed like nothing was going to happen until about ten minutes of processing when it started to get thicker and less powdery and eventually creamy.
I added a very tiny bit of sea salt but I don’t mind the plain almond taste either. 3 cups of almonds in a wide mouth pint sized mason jar – and it is delicious.