1-ingredient Creamy Almond Butter

The first question I get asked about the nut butters I make is-"What did you put in there to make it so creamy?" and my response is, always-"It's just nuts- nothing less, nothing more.".

The first time I tried almond butter was 10 months ago and I was so skeptical about it. Now, that I look back at the situation, I laugh at myself for being that way- I was scared to try almond butter because I couldn't imagine what it would taste like, only to find out later that it tasted exactly like almonds (DUH.). Bottom line: fear is just an illusion, it's not a real thing. Don't let fear get in the way of anything you want to accomplish(FalseEvidenceAppearReal).

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I'm very passionate about nut butters and their powerful nutrition, because when I was growing up, I was taught that nut butters are bad, full of fats and that I should avoid them all around. But as I got older, I realized that a lot of things my parents taught me about food were, by default, false (not that they had bad intentions for my health- they were just blinded by society about they way we should eat, as most people then and nowadays still are).

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This recipe is a part of the GirlAroundTheFood Series: Nut Butter. This past year, as I got into nutrition and started to learn about the nutritional values of plant food and the benefits of living a fully plant-based lifestyle, I learned now that not only the heart-healthy unsaturated fats nut butters provide are beneficial for the human body and well being, but they are necessary, especially when it comes to sugar intake. By adding nut butter to your diet, the fats slow down the sugar absorption in your blood, keeps your energy levels stable throughout the day and it keeps you fuller for longer(because the unsaturated fats help to break down the sugars you intake much slower).

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Before we get started on the Almond Butter, you should definitely consider incorporating nut butters into your diet, because they are very nutritious and wholesome*, filled with vitamins (like vitamin E), fiber, antioxidants, high levels of protein, calcium, iron and cholesterol-free.

*nutrients are absorbed only when using pure and natural nut butters (no added sugars or preservatives)

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ingredients:

-home-roasted almonds

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instructions:

-this time, I used about 400 grams of home-roasted almonds, but you can use as much as you want (depending on how much nut butter you want to make)

-I buy in bulk unsalted raw almonds and I roast them at home (until they're lightly golden)**

-when they're done, I place them in a bowl and let them chill in the fridge until they're completely cooled***

-then I add them to a food processor****

-I blend them for about 15-20 minutes

-when the almonds become completely ground, you'll notice they'll start to release their natural oils and the mixture will slowly start to become thicker and thicker, when at some point ( 10 minutes in), you'll notice a lot of oil has been released and you'll get a liquid consistency (nut butter like-consistency)

-I usually like my nut butters creamy and liquid-y, as oppose to crunchy and thick, so if you want your almond butter to be creamier, leave it to blend for a big longer (5 minutes more than usual)

-when you're satisfied with the consistency of your almond butter, pour it into and air-tight jar and store it in the fridge to enjoy in the following weeks

**I roast them myself at home, because on the market, there are only salted+roasted almonds and we don't want the salty ones when it comes to nut butters

***this step is crucial. The almonds need to be completely cooled

****blenders don't work for making nut butters because they aren't powerful enough. You can try with a high speed blender but I can't guarantee you'll get the right consistency.

STORAGE: it's best to store your nut butters in the fridge and that way, they should last you for about 3 weeks, but you'll probably finish them much sooner

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Making nut butters without any addings is very possible, you just have to follow the simple instructions and just believe :) . I've failed many times in the beginning, as I was trying to make almond butter with raw almonds and I also tried making it without letting the almonds cool completely. So, I strongly advice you to follow these simple steps that I mentioned earlier and as a result, you'll get the most value out of your money and also you'll get an incredibly delicious and flavor-rich almond butter.

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Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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