My frist time making almond butter was more liked making a coarse paste as I really didn't know what "oil comes out" meant. After reading detoxinista step-by-step instructions, I finally get a success making smooth almond butter. I was only using an old model of blender and it worked well even I was a little worry when steam came out after 20 minutes of blending. It's a stage of the heat generated cooking the almonds and the whole process takes about 30 minutes. So be patients and the final product is delicious as a dip for crackers or put into beverages.
2 cups raw almond kernels
Put the kernels into the blender with the S blade, blend until the oil comes out and smooth. You may stop the blender in between to scope down the side and let the blender has a little rest.
|Pour almonds into the blender|
|After 15 seconds, coarse almond meal formed|
|5 minutes later, almond meal starts to form into a rough paste|
|10 minutes later, a thick paste is formed, you also notice the butter is heated with little steam|
|10 more minutes, the butter is nearly ready to form a smooth, light texture|
|5 more minutes, the butter is ready|