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Nutrition Facts
Serving Size 1 cup 204g Recipe makes 3/4 cup)
Calories 1258
Calories from Fat 1038		(82%)
Amount Per Serving		%DV
	Total Fat 115.3g	177%
	Saturated Fat 9.8g	48%
	Monounsaturated Fat 66.9g
	Polyunsaturated Fat 33.2g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 777mg		32%
Potassium 1372mg		39%
Total Carbohydrate 35.5g		11%
	Dietary Fiber 21.7g	86%
	Sugars 9.0g
Protein 40.6g		81%
how is this calculated?

Almond Butter - Dairy Free

Recipe #107660 | 10 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chelle_N
Jan 5, 2005

You can use raw almonds or for enhanced flavor bake on a cookie sheet for 20 minutes @ 300 degrees prior to processing.

3/4 cup (change servings and units)

Ingredients

1 cup roasted almonds
1/4 teaspoon sea salt
1 tablespoon unrefined vegetable oil

Directions

1
Combine the almonds and salt in a food processor until the nuts are finely ground.
2
Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary.
3
For chunky butter, stir in 1/4 cup chopped almonds.
4
Store, tightly covered, in the refrigerator.

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Featured Reviews for This Recipe

From: mliss29

On May 1, 2009

I was going to buy almond butter for another Zaar recipe, but read the label and saw egg white. Egg white?! So I tried this. My processor is kind of wimpy and that may be why I had to double the oil. But it turned out great, though I think I'll use less salt next time. Thanks! Reviewed for Healthy Choices ABC tag game.

0 people found this review helpful

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From: shellbee

On Jan 8, 2009

Very simple but good! I sometimes roast my almonds for enhanced flavour. Thank you.

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From: Prose

On Aug 22, 2007

Delicious! I found I had to add a lot more oil to get it to the right consistency. I also added a generous squeeze of honey. I will be making this frequently.

2 people found this review helpful

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From: WI Cheesehead

On Jul 9, 2009

Works great, much better than blanching and skinning them. They don't grind down very well that way. The skins are good for you anyways. I didn't roast them this time and used 4 T Smart Bal. oil and 1/8 tsp salt. Turned out pretty darn good! I will try roasting my raw almonds next time and see if I like it better.

1 person found this review helpful

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