$11 for a small container of fresh almond butter!!! “That’s insane,” I said out loud – to no one in particular – as I actually picked up the container and put it in my shopping cart. What was I thinking, was I really going to purchase this?
The people pricing the butter got it right, because they could see suckers like me coming a mile away. I needed a reality slap for even considering paying that kind of money for a mini size portion of something that I could make at home for a fraction of the price.
As I stood there, staring at that container of ground almonds, I swear I could hear snickering coming from the employees standing at the scales waiting to weigh my produce. They were probably keeping track of how many clueless customers smugly walked out of the store after getting ripped off.
Needless to say, I put the container back on the shelf. Then, I turned and smiled at the produce guys. They looked disappointed, oh well.
As I walked out of the supermarket with my head held slightly higher than it should have been, I felt smarter. Not only had I just saved some money, I was going to make my own almond butter, and have the absolute knowledge of knowing exactly what was in it. This vegan thing wasn’t just making me healthier, it was making me wealthier. Lovin it!
This stuff is sooooooo easy to make that’s it’s almost embarrassing to admit that I ever bought the ready made kind. All you need is a food processor and some time. Oh yeah, you’ll also need almonds and a pinch of salt.
I like to make small batches so the butter is always at its freshest. That means grinding one cup of almonds and a pinch of salt (not necessary to the end result, I just like the taste). Don’t soak your almonds before hand, like you do for almond milk. Just use raw organic almonds straight from the bag. Put them in your food processor and start grinding.
Grind the nuts for approximately five minutes then scrape the sides of the processor with a spatula. This also allows the motor to cool a little while. Continue this pattern until the oil is released and it’s smooth and creamy.
There is something so satisfying about making food from scratch. First, you know exactly what’s in it, second, you made it, and that makes it taste even better.
Spread it on anything. My favorite breakfast is homemade almond butter on a piece of ancient grain toast with fresh, juicy strawberries sprinkled on top. You’ll get your fiber, protein, and fruit and antioxidants all in one delicious bite.