Almond Butter

This recipe comes from the Je Suis Alimentageuse Blog

The recipe with the modifications that I made is as follows:

Ingredients:

• 2 Cups unsalted almonds

Directions:

1. In a food processor, blitz the almonds until it turns into a runny paste. Be patient! You may need to scrape down the sides a bit but it will turn into beautiful almond butter if you keep on processing it.
2. Transfer to a clean container and keep stored in the fridge. It should stay good for about 2-3 weeks.

Thoughts About The Dish:

This recipe was a hit. It provides a tasty alternative to the sugar-based peanut butters that you can buy in the store. However, there are a few major differences that you should keep in mind to avoid disappointment:

1. Peanut butter normally has a pretty high amount of sugar in it. So an alternative (like almond butter) is not going to taste the same as a store-bought peanut butter, as it will never have the same sweetness. This can make it even better as a balance with sweet fruits (like the right kind of apples).
2. The use of unsalted almonds is going to produce a butter that is less salty than most peanut butters. In our household, we tend to prefer low-salt dishes. If you regularly salt your food, you will probably want to mix in some salt with this dish, to get it to match your taste preferences.
3. The resulting butter from using almonds is on the dry side. If you prefer moister, gooey peanut butter, you might want to mix in a small amount of oil. You could also follow our line of thinking and try a different nut -- this seems like it would be awesome with cashews!