You know I like to throw a savory nut butter in the mix every once in awhile. And it’s been who knows how long since I have made a spreadable recipe for you fine folks.
If this is the first time you’re seeing a savory version for nut butter you probably just sat back in your seat and cringed your face.
This is because in the 1.2 seconds after reading the title you’ve probably imagined combining it with jelly on a sandwich or with your morning bowl of oatmeal + bananas.
Sun Dried Tomato Almond Butter
vegan, gluten-free // yields ~1c
- 2 cups raw almonds
- 24 sun dried tomatoes [not packed in oil]
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Preheat your oven to 300*.
- Place almonds in a single layer on the pan and roast for about 20, stirring at 10 minutes. Remove from the oven when golden brown and fragrant.
- Let cool for 10-15 minutes.
- While roasting, place your sun dried tomatoes plus 1 tsp of olive oil in your food processor and turn on. Let process for 1-3 minutes until no large pieces are left.
- Remove the tomatoes and place in a bowl. -- No need to clean the food processor before adding in the almonds.
- Add the almonds, 1 Tbsp olive oil, salt, black pepper, and garlic.
- Let process, scraping the bowl as needed, for about 7-10 minutes. It will turn from a mealy mixture, to crumbles, to a dough, then break apart, and then start to smooth out.
- Once it starts to smooth, let process another 1-2 minutes until creamy.
- Add the almond butter to the sun dried tomatoes and stir until evenly combined. Add more salt or pepper if desired.
- Best stored in the fridge in a sealed container.
notes: You could also use sunflower seeds or cashews if you prefer. If you let the almond butter become creamy enough in the food processor, it should remain very spreadable even once refrigerated.
Can you see it now? Has your face relaxed? Hopefully I have you convinced!