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Making Almond Butter

Answered on August 19, 2014
Created February 08, 2013 at 12:59 AM

Hi, I'm trying to make Almond Butter from soaked raw almonds, but everything I've read says you have to soak them, and then dehydrate them to make the raw almond butter. I sadly don't have a dehydrator, and I don't like leaving the oven on for 12 hours because of the expense. Can i just make almond butter from the wet almonds?

C23148e16a4dd05351d1902a69097d65

(748)

on February 08, 2013
at 01:54 AM

Hmmm :/ Maybe I have no choice than to invest in a dehydrator then, thank you!

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5 Answers

2
3491e51730101b18724dc57c86601173

(8395)

on February 08, 2013
at 02:03 AM

Google Alton Brown's box fan dehydrator. You can make your own with inexpensive materials and save money.

But I will say it's very nice to have a dehydrator. I use mine a lot. It's ancient, from my husband before we got married, and it doesn't heat up to the indicated temperature, but it works.

Check around on Craigslist and freecycle, too.

1
782d92f4127823bdfb2ddfcbcf961d0e

on February 08, 2013
at 11:50 PM

All domestic shelled almonds that you will find in grocery stores have been pasturized. Soaking them, I think, provides marginal nutritional advantages when making butter. But that's my 0.02. If you want true raw almonds, either buy directly from the producer or imported almonds. However, steamed pasturized almonds apparently can still be sprouted, if you wish.

I roast my almonds for ten minutes at 350 degrees F for about 10 minutes. Hot almonds in the processor don't take long to make almond butter (about another 10 minutes) and it's very good. I add a little salt to it also. If you add any other aqueous ingredients to your butter it will cut down on its shelf life. In any case, it will need to be refrigerated. Good luck!

1
15dfddb2195385569014b970890b12ad

on February 08, 2013
at 11:21 PM

I have tried using soaked non-dehydrated almonds and you never get a true 'butter' and it tastes really different. I ended up using the paste for dips and cookies instead.

1
254ea62982c287995e11bc3cfd629407

(822)

on February 08, 2013
at 04:38 AM

I roast mine about 15 minutes at 350 deg, just to have them release their oils better. The time it takes to convert them to butter.

1
61844af1187e745e09bb394cbd28cf23

(11058)

on February 08, 2013
at 01:39 AM

When I did not dehydrate the almonds after soaking, they rotted very quickly. The next time, I dehydrated them in the oven at 180 degrees F and it took about 7 hours.

I would suspect not dehydrating them would water down your almond butter and make it not shelf stable. It may be okay in the fridge for a longer time.

C23148e16a4dd05351d1902a69097d65

(748)

on February 08, 2013
at 01:54 AM

Hmmm :/ Maybe I have no choice than to invest in a dehydrator then, thank you!

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