Name: How To Make Organic Blanched Almond Butter
Prep time: 5 min
Total time: 5 min
Ingredients: 1 pound blanched almonds (roughly 3 1/4 – 3 1/2 cups); 1/2 tsp sea salt; 1/4 cup melted coconut oil (optional, coconut oil helps make the butter a bit smoother)

Blanched Almond Butter Recipe Photos

Ok,…I am SOOOO excited about this recipe! But first, I have to share with you all that wowzers…shooting these photos were quite the challenge.

I have always had the theory that everything (especially food), looks better on white. Well, I needed and wanted to step out of my comfort zone for this photography shoot.

This subject might I add was a bit bland, no color what so ever, so I had to create some depth for these images. Well, what better way to do that then to add some contrast right?

I dive into a lot of this and much more in my photography series. So if photography is your thing, head on over and check out this series of post. I post new posts from time to time, so be sure to check back frequently.

So let’s move on to the recipe…

A Lot of Almond Butter Recipes

I love almond butter! I have recently started to really cook with almond butter because it really creates a realistic recipe when it comes to substituting ingredients.

Here are several recipes where almond butter is the star ingredient.

So when I started to use more almond butter, I was quickly breaking the bank with the steep prices. I knew that I had to find an alternative to store-bought almond butter.

Buy Slivered Almonds

So I went on a mission to make a more affordable almond butter that was more nutritious than store bought and more cost efficient. Are you with me here?

I accomplished this by purchasing slivered almonds. There are several reasons why you should purchase slivered almonds.

First, you will save a lot of money when you buy almond slivers. Whole almonds can cost upwards to $15.00 a pound. I bought a pound of slivered blanched almonds locally for under $4.00!
Second, almond slivers are usually blanched and blanched almonds are typically easier to digest. I will get into that in one moment.

Save Over 70% By Making Your Own

So as I mentioned above, almond slivers are totally reduced in price. I got a 10 oz bag for a little over $2.00. In fact, let’s be exact here for a moment.

4 oz blanched slivered almonds cost me $.97.
I need 16 ounces or 1 pound for this recipe.
So this almond butter will cost me $3.88 (4 oz bag x 4 = 16 oz) to make (plus a little more for the coconut oil).

I did some research and a 12 oz container of “blanched” almond butter cost $20.99…OUCH right? So a little math here, that is $1.74 an ounce. Remember we are only paying $.24 cents an ounce to make it homemade with blanched almond slivers, that is over a 70% SAVINGS!!

The best deal that I found for quality blanched almonds online was $.65 a pound. You can find online slivered almonds here.

I mean really…would you ever pay over $20.00 for blanched almond butter? A lot of folks evidently do, they are on back order and it is really hard to find it in stock at the moment.

So Why Blanched Almonds?

Ok, so I know…this post is getting a bit long, but I have so much to say, ya know? 🙂 Bear with me for just a few more minutes. I just want to quickly explain to you why blanched almonds are better for you.

I recently did a post on Is soaking nuts necessary and how to properly soak raw nuts. Nuts have phytic acid. Phytic acid is also found in grains and legumes as well. In almonds, the phytic acid is in the outer layer of the nut or the skins.

Phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies. By soaking and removing the skins, you are breaking down the phytic acid so it can be absorbed correctly for proper digestion.

Blanched nuts have been soaked and the outer skin of the almonds have already been removed. This is why it is important to seek out the blanched almond butter.

Now For The Simple Blanched Almond Butter Recipe

Ok, so we are finally here…the recipe! You all are going to be amazed how easy it is to make your own nut butter. Ready??

You will need a food processor for this. It doesn’t have to be fancy or anything, just a quality good food processor will do the trick.

Place all the ingredients, except the salt, in the food processor and blend on high for 2 minutes. Scrape the sides of the bowl with a spatula and turn the food processor back on for another 3 minutes or until smooth, like this.

Now add the salt and pulse several times to incorporate the salt throughout the almond butter. Place into a pint jar and store in the refrigerator.

That’s it! I know, totally simple, right? So head on out and get yourself some slivered almonds in the baking isle of your grocery store.

You will never buy store bought almond butter again, this is just too darn easy to make and taste so much better!

How To Make Organic Blanched Almond Butter

★★★★★ 4.2 from 5 reviews

Prep Time: 5 mins
Total Time: 5 minutes
Yield: 2 cups 1x

Print Recipe

Description

Nutritional Information: Calories: 192 Fat: 17.4g Carbs: 6.1g Protein: 6.0g

Ingredients

1 pound blanched almonds (roughly 3 1/4 – 3 1/2 cups)
1/2 tsp sea salt
1/4 cup melted coconut oil (optional, coconut oil helps make the butter a bit smoother)

Instructions

Place all ingredients, but salt, into a food processor and blend on high for about 2 minutes.
Remove lid and scrape down the sides and put the lid back on and blend for another 3 minutes or until the mixture becomes runny.
Add salt and pulse several times to evenly distribute the salt.
Place in a pint size glass jar and store in the refrigerator.

Notes

See “Equipment Slideshow” below to see the equipment that I recommend for this recipe.

Nutrition

Serving Size: 2 tbsp (32g)

Ingredient & Equipment Recommendations

We know it might be difficult to find some of our ingredients and equipment for specific recipes. That is why we are including this slideshow so that you can find the ingredients easily and conveniently.

Simply click on the product and you will be directed to the description and purchase page.

Please note that these are affiliate links and I may receive a small referral fee. You pay no more to purchase the products through my website.

This allows me to continue to bring you quality content for free. As always, I appreciate your support.

Nikki says

September 11, 2019 at 11:53 am

I’m pretty new to making almond butter and have been suffering terrible gastric distress anytime I eat almonds so I’ve tried roasting them and so forth. My first attempt at almond butter was from a bag of blanched almond flour. That worked okay, I had to add some coconut oil to make it creamier during the processing. My second attempt was taking raw almonds and roasting them for 10 minutes at 350 then blending them, that had way too much of the skins and it made it hard to blend and it tasted pretty yucky. My third attempt, I put just slightly under 8 oz of raw almonds in a glass bowl with warm water and a tablespoon of sea salt, let them soak for 24 hours, changing out the water two or three times in that period with new warm water and rubbing off some of the skin as it would loosen up. After the 24 hours I peeled off the remaining skins, laid the soaked and peeled almonds out on a pizza pan that has ventilation holes, put it in the oven on 150 for 24 hours, stirring them around occasionally with my fingers and breaking the whole almonds into halves to facilitate the dehydrating. This morning I took what amounted to 5.9 oz of soaked, peeled, dehydrated almond halves out of the oven and put them into this mini processor I have and had almond butter, no additional oil needed, in less than 5 minutes. Very white, thin, kind of runny almond butter currently firming up some in the refrigerator. Oh and I added a drop or two of liquid Splenda and a dash of vanilla to give it a bit of flavor, I should have added some salt too but didn’t think of it at the time. It’s my best attempt so far. Have nibbled at about a tablespoons worth so far looking for signs of gastric distress. I am having a bit of a stomach ache from it, but nothing like the usual violent gastric situation it ordinarily creates. I think on my next round, after dehydrating in the oven at 1:50 for 24 hours I may crank up the temperature to 350 for 10 minutes, and see what that does. I may even soak them for 36 hours instead of 24 to see if any of these extra measures help create an end product that doesn’t cause me ANY gastric discomfort.

Comments

Jill Parks says

September 4, 2015 at 2:52 pm

Slivered almonds are 9.99/lb now, so this articles is outdated!
- Halle Cottis says
  
  September 8, 2015 at 11:01 am
  
  It depends where you are located. In the midwest (Wisconsin area), this is the price we still pay.
shelly says

September 16, 2015 at 11:42 pm

Just wondering how much soluble vs insoluble fiber in blanched almonds, anyone know? By percentage maybe?
emily says

February 9, 2016 at 10:54 am

this article is outdated, slivered and blanched almonds are same price or more expensive than plain raw almonds!

★
- Halle Cottis says
  
  February 12, 2016 at 4:49 pm
  
  It depends on where you are shopping and where you are located. I still can find them cheaper slivered v/s whole.
Leisa King says

January 6, 2017 at 11:47 am

Hi! If you want to save money, simply buy the 48 oz bag of Kirkland whole raw almonds at Sams or Costco for $13.50 and blanch them yourself. It is easy and your kids could help you peel the skins off the almonds. Just sayin’! I’m going to try this and leave out the coconut oil. I may even add a little sugar and am thinking about roasting the almonds a little for a darker color, although I understand it’s best to eat them raw. Thanks!

★★★★★
- Halle Cottis says
  
  January 9, 2017 at 8:39 am
  
  Great suggestions Leisa, thank you!
Elle says

February 18, 2019 at 7:04 pm

I’d rather buy almonds and blanche them to get the skins off. Will this work with this recipe? Thank YOu
Nikki says

September 11, 2019 at 11:53 am

I’m pretty new to making almond butter and have been suffering terrible gastric distress anytime I eat almonds so I’ve tried roasting them and so forth. My first attempt at almond butter was from a bag of blanched almond flour. That worked okay, I had to add some coconut oil to make it creamier during the processing. My second attempt was taking raw almonds and roasting them for 10 minutes at 350 then blending them, that had way too much of the skins and it made it hard to blend and it tasted pretty yucky. My third attempt, I put just slightly under 8 oz of raw almonds in a glass bowl with warm water and a tablespoon of sea salt, let them soak for 24 hours, changing out the water two or three times in that period with new warm water and rubbing off some of the skin as it would loosen up. After the 24 hours I peeled off the remaining skins, laid the soaked and peeled almonds out on a pizza pan that has ventilation holes, put it in the oven on 150 for 24 hours, stirring them around occasionally with my fingers and breaking the whole almonds into halves to facilitate the dehydrating. This morning I took what amounted to 5.9 oz of soaked, peeled, dehydrated almond halves out of the oven and put them into this mini processor I have and had almond butter, no additional oil needed, in less than 5 minutes. Very white, thin, kind of runny almond butter currently firming up some in the refrigerator. Oh and I added a drop or two of liquid Splenda and a dash of vanilla to give it a bit of flavor, I should have added some salt too but didn’t think of it at the time. It’s my best attempt so far. Have nibbled at about a tablespoons worth so far looking for signs of gastric distress. I am having a bit of a stomach ache from it, but nothing like the usual violent gastric situation it ordinarily creates. I think on my next round, after dehydrating in the oven at 1:50 for 24 hours I may crank up the temperature to 350 for 10 minutes, and see what that does. I may even soak them for 36 hours instead of 24 to see if any of these extra measures help create an end product that doesn’t cause me ANY gastric discomfort.
Wes S says

May 17, 2020 at 12:30 pm

”The best deal that I found for quality blanched almonds online was $.65 a pound. You can find online slivered almonds here.“

I think you meant $0.60/pound.

Im only finding deals on amazon cheapest $30 for 4lbs – Food To Live

Thanks
Cheryl says

May 20, 2020 at 7:02 am

Could I use my own almonds and blanch them, then use them for making the blanched almond butter?
Mohammad AlShaabi says

April 30, 2021 at 4:22 am

Thanks a lot for the great recipe. You talked about phytic acid but you never mentions lectins in almond and other plants, lectins resides in almond skin mainly and it is more dangourase than phytic acid. phytic acid has some benefits, and its danger applies only for one meal, so you can eat foods contains phytic acid alone in one meal separating it from other meals, and its affect will not remain the whole day, only for this particular meal, while lectins might cause a remaining damage
Joshua says

April 30, 2021 at 8:18 pm

Hi, I have tried this recipe twice following it exactly and with the actual recommended food processor and it did not work as instructed. Even with A LOT of extra processing time (like 15 minutes) and extra coconut oil added, it became only a very dense/thick butter texture but certainly not the desired runny smooth demonstrated. Am I missing something? I use this in my baked goods business and was trying to make my own. Thank you.
Katherine Graham says

August 28, 2021 at 11:37 am

I hope you still read these comments. I need help making my almond butter. Almonds are the only nuts that I have problems creaming into butter. Cashew, hazelnuts, pecans, are all great. I have never, even with adding oils ever got it to cream. What am I doing wrong. I bought whole blanched almonds. I did soak them fir 30 min in hot water to release natural oils. Drained water and placed in my Vitamix. Nothing. Just nut crumbles and my blender started making noises. So, I moved it to my Sous Chef good processor. Just more nut crumbles. No butter after processing it for 15 min. This happens to me when I use raw almonds that have not been soaked too.