This is a fail-proof recipe for Thermomix Almond Butter made with almonds only. It takes less than ten minutes to make a batch and is far tastier and more nutritious than anything out of a jar.
Almonds are expensive, but they're worth it, as they're delicious and brimming with nutrients. Forget expensive face creams; almonds contain Vitamin E, which can help nourish your skin and protect it from the sun's damaging UV rays.
I've found that the trick to making the best Thermomix Almond Butter is to use at least 500g of almonds; otherwise, you'll spend forever scraping down the bowl.
Also, mixing for longer at a lower speed of 4 and 5 prevents the mixture from 'splattering' around the bowl. I find the fresher the almonds, the better. Another tip I've learned is to make sure the bowl is completely clean and dry before mixing.
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 minute.
- After 5 minutes of mixing.
- After 8 minutes of mixing.
As the blades spin, the almonds are ground down finely and start to release their natural oils, making butter. The Thermomix bowl also starts to heat up, which makes it all the more tempting to eat the mixture before storing it. This method could take ages in a normal blender but is super quick in the Thermomix.
My favourite ways to enjoy almond butter are in smoothies, on toast with some sliced banana, mixed in with porridge or on its own straight out of the jar.
Storage
Almond Butter can be stored in an airtight container in the fridge for up to a week or in the freezer for up to three months. Thaw out at room temperature.
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📖 Recipe
Thermomix Almond Butter
This nutritious almond butter is made quickly and easily in the Thermomix without the additives in store-bought versions.
Ingredients
- 500 g almonds (I use normal ones but you could use dry roasted)
Instructions
- Place the almonds into the Thermomix bowl and grind for 1 min/speed 9.
- Scrape down the bowl and grind for 4 mins/speed 5.
- Scrape down the bowl and mix on a lower speed of 3 mins/speed 4 until nice and creamy. The timing varies sometimes depending on the freshness of the almonds. If it's not smooth and creamy, mix again on speed 4 for a few more minutes, scraping down the bowl if necessary.
- Let the almond butter cool before storing.
Notes
Storage
Almond butter can be stored in an airtight container in the fridge or cool, dark pantry for a couple of weeks.
To freeze: freeze the almond butter in an airtight container in the freezer for up to three months and thaw at room temperature.
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
Minai says
This is fantastic! Soo easy and tasty! Thank you