Serves: 5
Total Calories: 160
Yield: 3/4 cup
Equipment:
measuring cups
food processor
rubber spatula
Put the almonds and salt in a food processor fitted with the S blade and process for 5 to 10 minutes, or until the almonds are ground into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Almond Butter will keep for 3 months.
Cashew Butter: Replace the almonds with 1 cup of raw unsoaked cashews.
This almond butter recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.
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