Vegan homemade almond butters, classic plain plus 2 fun flavor combinations! Seriously so decadent and rich, one of my favorite foods, EVER. Vegan, healthy, with no crazy added sugars/ingredients – and so much cheaper than store-bought!
Do you have parts of your day you just cannot skip?
Examples – breakfast, reading, prayer/scripture time, music, coffee, netflix, dinner with family, etc.
Around this apartment, one of our things is working out. I literally can’t remember the last time Joe and I started our day any other way. I realize a lot of you are shaking your head thinking about how much you hate to work out…but maybe you still need to find something you like!! Keep looking. Anyway, we’re the crazies that get up before daylight to get a workout in. Not looking forward to the 5am alarms looming in my future with school starting again.
Something else I can’t EVER skip – breakfast.
For a long time last year my breakfast at school was two bananas (BIG ones), and a couple tablespoons of almond butter. Doesn’t sound like much, right? Well almond butter happens to be filling and super nutrient dense, and the bananas were the perfect balance of energizing carbs and sweet, natural sugars to seriously energize me, and you need a lot of energy to keep up with 20+ kindergarteners all day.
When I made these 3 batches of almond butter my original infatuation was reignited and that will most definitely be my breakfast come the first day of school. And I cannot freaking wait!!
Vegan homemade almond butters are super nutritionally and calorically (boo) dense. But do NOT let the common fear into your mind that the fat in nuts will make you fat…because nuts are so amazing for you. They do NOT make you gain weight, if you aren’t eating too much – just like any food! It just means you have to exercise some self-control and eat normal portions. I just portion it out before, always, and NEVER approach a jar with a spoon cause it’ll magically be pulled to the almond butter then to your mouth before you even know what’s happening. Not that that’s ever happened to me, like ever.
Nuts are packed with healthy fats, minerals like magnesium that can help with preventing heart disease, and they keep you full and satisfied for a long time, making them a great snack.
I know peanut butter has like a cult following, and I of course loved it growing up. My sandwiches were always just peanut butter – no jelly necessary for this girl. But for whatever reason almond butter goes a little unnoticed and totally under appreciated. I didn’t even know it existed until a few years ago. So much time wasted! Maybe because it’s way more expensive, as in like, $12 a jar. It’s ridiculous. Which is why you too should make your own vegan homemade almond butters for much cheaper and for waaay more powerful, rich nutty flavor.
Because they’re so nutritious all by themselves, I don’t add any type of oil to any homemade nut butters. A lot of people choose to add something like coconut oil for a smoother, runnier texture, but I prefer not to. I like to have the pure, super almond-y flavor come through, and I find that the plain flavor especially is creamy enough without the addition of oil. The other two flavors will be a little bit more dry in texture, but they still taste amazing and I’d rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck. Make sense?!
Okay, so vegan homemade almond butters – classic, chocolate, and coconut caramel flavors! You have to try each and every one, because I said so and I love you and I’d never steer you wrong. OKAY?!
First up – classic, simple perfection! For plain, creamy almond butter, simply put 2 cups of almonds into a food processor, turn it on, and walk away for about 20-25 minutes. I always stay on the side of processing for longer so it’s as creamy and smooth as possible. That’s it! Dangerously easy.
CHOCOLATE. For this one, do the exact same process as the plain, only before you turn on the processor, add some unsweetened cocoa powder. Even when it’s done this one doesn’t get totally smooth, but it’s still soft and the flavor is seriously out of control. It’s a little thicker because like I said before, we aren’t adding oil, and the cocoa powder will soak up some of the natural oils of the almonds. The texture is almost like a thick cookie dough/brownie batter…do I need to say anything else?
Last but not least, coconut caramel. Put the almonds in the processor along with some unsweetened, shredded coconut, and four juicy, pitted medjool dates. Because of the added ingredients, it’s also a little thicker, like the chocolate flavor, but it’s still spreadable. This one is sweeter than the others – the combination is pretty incredible.
So how should you eat your vegan homemade almond butters? Let’s count the ways.
- On bananas – THE BEST
- In banana bread
- Stuffed inside medjool dates – oh my yum.
- As frosting on a cupcake – what I ate right after our marathon!
- On pancakes/waffles
- In edible cookie dough
- On your morning oatmeal
- As a sweet potato topping – trust me on this one
- Drizzled on a nice cream sundae
- With a spoon.
Almond butter is and will always be in my top 3 favorite foods of all time. Forever and ever, amen. I hope you all are obsessed with these like I am. All three flavors are rich, creamy, and melt in your mouth decadent, all while being packed with nutrients.
This vegan homemade almond butter spree made a huge quantity, so I’ll be sharing some new recipes in the coming weeks that incorporate all of this homemade goodness. I made a recipe with it last weekend and my face literally almost fell off. SO GOOD.
Save your leftovers. 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!