Almond nut butter

Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces

  • Prep:10 mins
    No cook
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 158
  • fat 15g
  • saturates 1g
  • carbs 2g
  • sugars 1g
  • fibre 2g
  • protein 5g
  • salt 0g


  • 250g blanched almonds
  • 2 tsp mild oil such as coconut, almond or olive oil


  1. Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste – about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.

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