This is pure almond butter made from dry-roasted almonds with no added oils or preservatives. The product is already clean with no seed oils or problematic ingredients. DIY version offers better quality control and significant cost savings.
Based on: Beurre D’amandes Crémeux
· Makes approximately 40 servings (600g total)
· Serving: 15g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Beurre D’amandes Crémeux from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Beurre D’amandes Crémeux may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary ingredient that provides all nutrition and flavor when ground into smooth butter
Instructions
Step 1. Preheat oven to 350°F (175°C). Spread 680g raw organic almonds in a single layer on a large rimmed baking sheet lined with parchment paper. This ensures even roasting without hot spots.
Step 2. Roast almonds for 10-12 minutes, stirring once at the 6-minute mark. They should be golden brown and fragrant but not dark. Over-roasting creates bitter flavors and reduces oil content needed for creamy texture.
Step 3. Cool roasted almonds completely, about 20-30 minutes. Hot almonds will create steam in the food processor and prevent proper grinding. Test by touching - they should be room temperature.
Step 4. Transfer cooled almonds to a high-powered food processor (Vitamix, Cuisinart 14-cup, or similar). Pulse 15-20 times to break almonds into small pieces, scraping sides as needed to ensure even processing.
Step 5. Process continuously for 8-12 minutes, stopping every 2-3 minutes to scrape down sides. The progression goes: chunky meal → thick paste → smooth creamy butter. The natural oils will release gradually - be patient.
Step 6. Once smooth and creamy (consistency of commercial almond butter), transfer to clean glass jars. Press plastic wrap directly onto surface to prevent oil separation, then seal with lids.
Step 7. Store in cool, dry place for up to 3 months or refrigerate for 6 months. Stir before use if natural oil separation occurs. Use 1 tablespoon (15g) per serving to match commercial nutrition profile.
Storage
Store in airtight glass jars in pantry up to 3 months, or refrigerate for 6 months. Natural oil separation is normal - simply stir before use. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.47
Cost per serving (store-bought)$1.25
Savings62%
Initial investment includes jars but they're reusable. Bulk organic almonds provide significant long-term savings. Quality is superior with better oil retention and no preservatives.