This almond & ginger nut butter is a deliciously creamy spread with a hint of warmth and spice. The combination of roasted almonds and fresh ginger creates a rich, nutty flavour with a subtle kick. Perfect for spreading on toast, drizzling over porridge, or adding to smoothies, it’s a versatile and nutritious homemade treat.
![Almond & Ginger Nut Butter [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/05/Almond-Ginger-Nut-Butter-vegan-by-The-Flexitarian-v83-683x1024.png)
Creamy Almond & Ginger Nut Butter – A Delicious & Spicy Twist
This almond & ginger nut butter makes a delicious addition to smoothie bowls, cereals, porridge and toasts. Sweeten it to taste with agave or maple syrup.
This nut butter will keep in the fridge in an airtight container for a week. Make sure you get it to room temperature before using it as otherwise, it will be difficult to spread.
Making nut butter is quite amazing to watch. The nuts transform themselves into a thick paste before blending into a smooth butter. You can use a blender or food processor but I find that a food processor works best as there is more space in the bowl so you do not have to switch it on and off and scrape the sides as you do with a blender.
Other Nut Butter Recipes
- Coconut Almond Butter
- Chocolate Cashew Butter
- Maple Spiced Almond & Sunflower Seed Butter
- Chocolate Almond Butter with Coconut
I hope you enjoy this Almond & Ginger Nut Butter recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
![Almond & Ginger Nut Butter [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/05/Almond-Ginger-Nut-Butter-vegan-by-The-Flexitarian-v8-300x300.jpg)
Almond & Ginger Nut Butter [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g almonds skin on
- 3 tsp freshly grated ginger – to taste
- 1/2 tsp vanilla powder
- pinch of Himalayan salt
- Agave nectar or maple syrup to taste
Instructions
- Preheat the oven to 190C/fan 170C/gas 5.
- Spread almonds on a baking tray and roast for around 10 mins.200 g almonds skin on
- Whizz almonds in a blender or food processor for around 20-35 mins until you have a smooth creamy paste. You might need to stop the blender / food processor a few times to scrape the sides. Be patient. The longer you wait, the smoother your almond butter will be.
- Add grated ginger, vanilla extract, Himalayan salt and whizz again until blended.3 tsp freshly grated ginger – to taste, 1/2 tsp vanilla powder, pinch of Himalayan salt
- Transfer to a bowl. Add agave syrup or maple syrup is using. Mix well.Agave nectar or maple syrup to taste
- Transfer to an airtight jar. Keep the jar in the fridge. Bring to room temperature to soften.
Nutrition
Find this recipe online:
Almond & Ginger Nut Butter [vegan]
https://theflexitarian.co.uk/recipe-items/almond-ginger-nut-butter-vegan/
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