Jams & preserves
Almond spread
Natural almond butter with a silky texture.
VegetarianVeganGluten-free
Ingredients
- 400 g raw or roasted almonds
- 1 tablespoon sunflower oil
- 1 pinch of salt
- 1 teaspoon agave syrup (optional)
Step-by-step
Using a different robot? Switch it here:
- If the almonds are raw, toast them for 10 minutes at 160C and let them cool.
- Put the almonds in the mixing bowl and blend 30 sec/speed 7.
- Scrape down the sides with the spatula.
- Blend 1 min/speed 5-10 until they release their oil.
- Add the oil, salt and syrup if you use it.
- Blend 1 more min/speed 8 until you get a fluid cream.
- Pack into a clean jar.
Tips
- Be patient: the cream forms when the almonds release their fat.
- Store at room temperature for up to 1 month.
- Suitable for vegan and lactose-free diets.
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