Vanilla Almond Butter
This recipe is great on celery sticks with raisins. It works well in desserts with dates and carob powder. The nut butter can also be spread on flax crackers with the Apricot Jam.
INGREDIENTS | SERVES 6
- 2 cups almonds, soaked
- 2 tablespoons olive, sesame, or flax oil
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Homogenize the almonds in a masticating juicer. Alternatively, process the almonds in a food processor with an S blade until the almonds stick to the walls.
Gradually add in the olive oil, salt, and vanilla until creamy.
PER SERVING:
Calories: 296 | Fat: 26 g | Protein: 10 g | Sodium: 194 mg | Fiber: 6 g
Almond Butter
It is difficult to create the same smooth consistency and texture of the almond butter sold in stores. The companies that make almond butter use heavy-duty machines to homogenize the nuts. However, a food processor or masticating juicer will create a creamy nut butter that comes close to the texture of the store-bought variety.
