Vegetarian Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the results blow anything from a store shelf completely out of the water. Roasting the almonds first is the real secret here — that 10-to-12-minute stint in the oven deepens their flavor and coaxes out the natural oils that make the whole thing come together so smoothly in the food processor. Coconut oil keeps the texture silky and pourable, while a touch of honey and sea salt hit that perfect sweet-savory balance that makes you want to eat it straight off the spoon. If you're adding vanilla, don't skip it — it rounds out the nuttiness in a way that feels almost indulgent. The process takes a little patience as the almonds go from crumbs to paste to glossy, flowing butter, but every scrape-down of the food processor is worth it. Store it in a glass jar in the fridge and you've got a clean, wholesome spread ready for toast, fruit, oatmeal, or honestly just a spoon for the next three weeks.
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Learn more →Ingredients
16 servings
- 3 cups raw almonds
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp fine sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 10–12 minutes, until they are fragrant and the skins have deepened to a rich brown — watch closely in the last 2 minutes, as they can darken quickly.
- 2
Remove the almonds from the oven and let them cool on the baking sheet for 10 minutes, until just warm to the touch.
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