This smooth almond butter is made with just almonds. It takes less than ten minutes to make a batch in the Thermomix and tastes far better than anything you can buy in a jar.
FEATURED REVIEW
Such a great recipe, perfect every time. First time I used raw almonds but the last two times I roasted them first and it's so good! This time I also did 750g. Worked perfectly!
SHAR'LEE
Making almond butter in the Thermomix is a breeze. The almonds will go through a few stages as they blend, starting out crumbly before releasing their natural oils and turning into creamy almond butter.
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Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the almonds to the Thermomix bowl.
- Mix for 1 min/speed 9.
- Mix for 4 min/speed 5. Scrape down the sides of the bowl with a spatula.
- Mix for a further 3 min/speed 4 until smooth and creamy.
Homemade Almond Butter Tips
- Use at least 500 g of almonds. Using a smaller quantity makes it harder for the blades to catch the mixture, which means you'll spend a lot of time scraping down the bowl.
- Mix for longer at lower speeds (speed 4-5). This helps prevent the ground almonds from splattering up the sides of the bowl.
- Fresh almonds tend to produce a smoother almond butter. Older almonds can take longer to release their oils.
- Make sure the Thermomix bowl is completely clean and dry before starting. Any moisture can affect the texture of the almond butter.
Storage
Almond Butter can be stored in an airtight container in the fridge for 2-3 weeks.
📖 Recipe
Thermomix Almond Butter
Ingredients
- 500 g almonds, plain or dry roasted
Instructions
- Add the almonds to the Thermomix bowl and mix for 1 min/speed 9.
- Scrape down the sides of the bowl, then mix for 4 min/speed 5.
- Scrape down the bowl again and mix for 3 min/speed 4 until smooth and creamy.
- If the almond butter is not yet smooth, continue mixing on speed 4 for 2-3 minutes, scraping down the bowl as needed. The exact timing can vary depending on the freshness of the almonds.
- Let the almond butter cool before storing.
Jenny says
I'm not sure what part of what I did was wrong, but mine's pretty ordinary - kind of gluey in the mouth. I went four more minutes than the recipe said, a bit at a time, checking each minute. It was still way too thick and not buttery at all. I gave up and put in a splash of grapeseed oil, which made it possible to put it on some carrot sticks, but it's still gluey and heavy in the mouth and a bit grainy. Any ideas how I can resurrect it?
Vicki says
Hi Jenny, apologies for the late response. Sorry the almond butter didn't turn out well - I've been there! I find that sometimes it's to do with the freshness of the almonds - the fresher the better. If I end up with a gluey consistency, I either mix it for longer or/and add some grapeseed oil like you mentioned. Vicki
Shar'lee says
Such a great recipe, perfect every time. First time I used raw almonds but the last two times I roasted them first and it’s so good! This time I also did 750g. Worked perfectly!
Vicki says
So glad you enjoyed it! Vicki.
Minai says
This is fantastic! Soo easy and tasty! Thank you
Jane says
Hi, I tried to make this and unfortunately it went really hard.. any idea what I am doing wrong? thank you
Vicki says
Hi Jane, apologies for the late response. I've not had this happen but you could always add a little neutral flavoured oil to make it runny. Kind regards, Vicki.
Kbrads says
Try lightly roasting your almonds first. About 10 mins in the oven will start to release the natural oils so it’s less likely to go hard. Also, if you use older almonds the oils have dried up so you might not get the same soft result
Vicki says
Thank you for the tips! Vickix