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Almond & Ginger Nut Butter [vegan] by The Flexitarian

Almond & Ginger Nut Butter [vegan]

This Almond & Ginger Nut Butter makes a delicious addition to smoothie bowls, cereals, porridge and toasts.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dips & Spreads
Cuisine American, English
Servings 1 jar
Calories 1155 kcal


  • blender or food processor
  • oven tray


  • 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


  • Preheat the oven to 190C/fan 170C/gas 5.
  • Spread almonds on a baking tray and roast for around 10 mins.
  • 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, Himalayan salt and whizz again until blended.
  • Transfer to a bowl. Add salt plus agave syrup or maple syrup is using. Mix well.
  • Transfer to an airtight jar. Keep the jar in the fridge. Bring to room temperature to soften.


Serving: 35gCalories: 1155kcalCarbohydrates: 44gProtein: 43gFat: 99gSaturated Fat: 7gPolyunsaturated Fat: 24gMonounsaturated Fat: 62gTrans Fat: 1gSodium: 3mgPotassium: 1435mgFiber: 25gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 529mgIron: 7mg
Keyword nut butter
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