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a jar and spoon of Fermented Almond Butter
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Fermented Almond Butter

Fermented Almond Butter is a delicious, tangy condiment that's even healthier than regular almond butter. The benefits of fermenting almond butter are: probiotics, fewer anti-nutrients, better digestibility, elimination of any mold or other unseen contaminants and more nutrition from the almonds.
Course Breakfast, condiment, lunch
Cuisine American
Keyword almond butter, fermented, gaps diet, gluten-free, keto, paleo, vegan
Prep Time 15 minutes
Total Time 12 hours 15 minutes
Servings 16 servings
Calories 103kcal
Author Megan
Cost $5

Equipment

  • food processor or high-powered blender
  • fermentation vessel jar, yogurt maker or Instant Pot (no plastic is preferred)
  • yogurt maker optional, or seed mat, or IP with Yogurt setting

Ingredients

  • 2 cups almonds See how to optionally sprout or "activate" almonds in the Notes section below. (I chose to remove the outer husks on about half of my almonds. You can leave yours on or take them off for better digestion and nutrition.)
  • ½ cup water or you may also use water kefir; you may use a little more water if your almonds have all their husks (up to 3/4 cup; add enough water to have a creamy smooth spread that's still thick)
  • ½ teaspoon sea salt optional
  • 2 to 3 capsules probiotic depending on size and strength, or Vegan yogurt starter

Instructions

  • Place almonds in food processor or high-powered blender (such as a Vitamix or Blendtec). Blend until pulverized into nut butter. Use a wooden utensil to scrape sides into middle.
    blended almond butter
  • Add water, and process again, scraping down the sides once during this time. Process until mostly smooth and creamy. Add probiotic. Blend again briefly.
  • Transfer to fermentation vessel or glass jar. Cover loosely. Place in steadily warm location for about 15 hours. (Photo below shows almond butter on warm seed mat. If your kitchen is cold, wrap your jar with a towel. If you have an Instant Pot with a Yogurt setting, you can ferment directly in the insert pot, if you like.) Note: Your almond butter may have a darker "skin" over the surface after fermenting, which is fine; it's just darker and firmer where it was exposed to the air. This can be stirred in or ignored. Enjoy!
  • Refrigerate for up to 1 month, or possibly longer.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 32mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 47mg | Iron: 1mg