Vanilla Almond Butter Recipe
How to make Vanilla Almond Butter
Homemade Vanilla Almond Butter with Sea Salt & Honey
Prep Time15 minutes
Cook Time10 minutes
Blending Time: 5 minutes
Total Time30 minutes
Yield: 2 cups almond butter (Serving Size: 1 TBS)
2 cups raw almonds
2 cups Cashews (roasted, unsalted)
2 TBS coconut oil melted
½ tsp sea salt
1 tsp vanilla extract or the seeds from one vanilla bean
1-2 TBS honey
Preheat oven to 350 degrees F.
Place 2 cups of raw almonds on a baking sheet.
Roast in preheated oven for 10-15 minutes. You will know the almonds are done when they become aromatic. Another indicator they are fully roasted is that they begin to sizzle and pop when they are removed from the oven.
Set pan aside to let almonds cool slightly.
Put melted coconut oil and roasted cashews in the container of your blender and blend, starting on low speed increasing to high.
Pause, scrape down the sides and blend. Start at low speed and increase to medium (not high). Let it blend on medium speed until smooth (about 1-2 minutes), scraping down the sides if needed.
Once cashews are smooth, add roasted almonds to the container of your Blender with the blended cashews.
Blend, starting on low speed and increasing to high, using the tamper to push the mixture into the blades.
Turn machine down to medium-high speed and blend until mixture is smooth (about 4-6 minutes). Increase to high speed for the last minute of blending.
Add sea salt, vanilla and honey and pulse to combine. Notes
This will cause the mixture to thicken. That is normal.
Transfer to a glass jar and store until ready to use!