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Recipe: Raw Vegetable Slices with Almond Butter


Published on

Freshly roasted almonds break down into nut butter faster than raw almonds. If possible, soak raw almonds overnight before roasting.

vegetable with almond butter
Almond butter makes an excellent dip for fresh veggies.

Type of dish: Condiment, Fundamentals, Dips
Servings: makes about 1 1/2 cups
Oven Temp: 350°F (180°C/Gas 4)
Equipment: roasting pan, food processor


  • 2 cups almonds, soaked overnight
  • sea salt to taste
  • celery stalks as desired
  • carrots, peeled and cut in sticks
  • 1 TB honey, (optional)



  1. Preheat oven.
  2. After soaking, pat almonds dry with a kitchen towel.
  3. Place in a roasting pan and roast for 10 to 12 minutes making sure not to let burn.
  4. Add almonds to food processor and process to a smooth paste.
  5. Add salt to taste and optional honey.
  6. Arrange in a bowl on a plate surrounded by raw vegetables of choice.

*Note: this recipe is much easier to make in bulk, so think about quadrupling the ingredients.


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Join the conversation

  1. Thanks, this sounds great & easy. If we make the almond butter in bulk, how long would you say it would keep in the fridge?

  2. I love your recipes but probably won’t use them because I can’t print them out ant it’s too inconvenient to copy and past them to my recipes. Do you have an easy “Print” feature for your recipes?

    • We’ll look into adding a button on the post itself, but that shouldn’t stop you from printing them out in the meantime. Just click print from your web browser menu and print this page (minus the comments).

  3. I’d like to know a few specifics. Do you soak the nuts at room temperature, which right soon will be around 80 degrees. And what oven temperature is optimal?

  4. A no no for me. I am allergic to Almonds & other nuts! Any alternative please?

    • Two of us are allergic to almonds in our family. Sunflower seed butter makes a great alternative as do pumpkin seeds and tahini (sesame seed butter). Basically, you can sub any seed butter for the nuts.

      • Tahini butter won’t be a suitable substitute in my opinion for almond butter. Sunflower is great though. never tried pumpkin.

    • Lisa, from what I have learned during the last three years, I am happy to pass on to you that peanuts are legumes which contain some very nasty antinutrients and toxins such a phytic acid and lectins They are also a high glycaemic source of carbohydrates which will not assist you to gain good health. Go well, Jennifer 🙂

      • Don’t almonds also have physic acid in skins? If so…would it not be better to blanch (pop off skins after soaking) the almonds before roasting?

        Also skins pop off faster if water is quite hot…almost boiling.

    • The reason is – peanut butter is okay but almond butter is fantastic

  5. Great recipe, but one I’ll never prepare for myself: There is no quantity of almond butter that I cannot eat. Too dangerous to have anywhere near me.

  6. Thank you for this delicious sounding recipe! I’ll have to try this myself sometime soon too!.

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. Paleo is the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about a couple of my favourite cookbooks here: http://cookbook-reviews.net/review-the-paleo-grubs-book/