Combine almonds, 1 tablespoon of the oil, salt, and sugar (if using) in the bowl of a food processor. Process for
1 minute. Stop and scrape down the sides of the bowl and add 1 tablespoon of the oil. Process for 1 minute.
Keep scraping the bowl and adding 1 tablespoon of the oil until all of the oil has been used and the mixture reaches the consistency of smooth, thick butter. You can thin it by adding 1 tablespoon warm water and processing until combined.
Transfer the nut butter to a 2-cup-capacity jar with a lid
and keep in the refrigerator for up to 2 weeks. Bring to room temperature before using. If the oil rises to the top, stir before using.
YOU’VE GOT OPTIONS
No almonds? No worries—use any nuts in this recipe (or sunflower or pumpkin seeds). I prefer to use roasted and salted nuts or seeds because the flavor is more intense, but raw nuts work just as well. You may not need to add as much oil to the butter if using softer nuts, such as walnuts, cashews, or pine nuts.
Add 1 teaspoon ground cinnamon or ground ginger to punch up the flavor of any nut or seed butter.
Makes 1 1 ⁄ 4
2 cups roasted or raw almonds (see options)
1 ⁄ 4 cup extra-virgin olive oil, divided
1 ⁄ 4 teaspoon sea salt
1 tablespoon coconut sugar (optional)
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.