Sugar free, dairy free, vegan
Raw almond butter is a really good store cupboard standby. When I say store cupboard, I mean this figuratively speaking because it’s always best to store this in the fridge. Having a good almond butter in your fridge means that you can whizz up a quick almond milk in no time which you can use as the basis for soups, smoothies, warm drinks and cheesecakes. You can also spread it on toast, crackers or use it as the basis for a satay sauce.
When you think how expensive raw almond butter is to buy, it makes sense to make your own.
TIP: For a speedy almond milk, simply whizz together 1 tablespoon of almond butter with 2 cups of water.
Yields just over ¾ cup
- 1 cup dry almonds
- 4 tablespoons grapeseed oil or another neutral flavoured oil
- Pinch sea salt
- In a food processor or high speed blender, grind the almonds to form a paste.
- Add 3-4 tablespoons of a neutral flavoured oil such as grapeseed oil or olive oil and salt.
- Blend again until smooth – or not if you like it crunchy.
- Almond butter can be kept in the refrigerator in a sealed jar for up to a month.
You can watch to see how I make it here: Deliciously Raw Almond Butter