Almond Milk Butter

This recipe is incredibly easy, just takes a little bit of patience and trust.  It may seem like the almonds won't ever turn to butter in your food processor, but keep blending and they will eventually smooth out. You can either leave it as straight almond butter, or if you like to eat as much as I do and want to stretch it out, you can go to the next step and add almond milk.  Both ways are delicious!!

Ingredients:

• 2 cups almonds (Or any amount you want, really.  Just use equal parts milk)
• 2 cups almond milk

 Preparation:

• If almonds are not roasted, put them in a dry saute pan over medium-high heat.  Toast until you can start to smell the almonds and they become light brown in color.  Or you can put them on a sheet tray and bake in the oven at 425 degrees F until you can smell them.  Just make sure to keep an eye on them so that they don't burn!

• Pour the almonds into your food processor and turn on.  The almonds will quickly turn to a cornmeal-like texture and begin to stick on the sides of the bowl.  Scrape down the bowl as necessary and keep blending.  After 5-8 minutes, depending on your food processor, they will begin to clump together and eventually turn into butter.

• Measure out your almond milk and slowly pour into the food processor as it is blending.

• This will seem pretty thin at first, but it thickens as it cools in the refrigerator.

I love dipping apples in this and I bet bananas would be delicious as well!  I, too often, eat this just with a spoon right out of the container :)