I was shopping for dorm snacks in early January when I realized how much I didn’t know about grocery store prices in all those years my mom did the shopping for me. As I ventured into the nut butter aisle, I wasn’t too surprised to see the high prices on chai-spiced macadamia hazelnut butter (or something like that), but $15 for a teeny tiny jar of almond butter? I think not.
Enter creamy homemade vanilla almond butter that literally could not taste more fresh. Strong flavors, powerful vitamins and minerals, and healthy fats all packed into a jar produced in under $5.
The end product doesn’t fully capture the challenges involved in creating it though.
First off, small quantities do not fare well in large blenders. Because of that, the extra spoon of olive oil was absolutely critical for achieving that to-die-for creaminess. Don’t let food fears enter here though—we love olive oil’s healthy fats and it adds a negligible amount anyways! If you have a smaller high-speed food processor, you may be able to omit the olive oil.
A few things to note…
know that you might feel like it’ll never blend.
know that you will need to patiently scrape the sides of the blender.
know that it will result in the creamiest, most delicious jar of almond butter and you will never ever be surrendering to overpriced almond butter ever again.
Ways to Enjoy It
with carrots
with apples
on oatmeal and smoothie bowls
on toast
on pancakes and waffles
by the spoonful… no guilt 😉
Happy blending, and send me your feedback on this recipe in the comments!
