Reply To: Fermented Almond Butter

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The recipe in my book was different then the one I posted online. I didn’t have my book handy when I posted this morning.

2 cups raw almonds
1/2 tsp sea salt
coconut oil for consistency (books says sesame)
2 TB. Whey

Make a paste in your food processer with the almonds and salt.

Use oil if necessary for proper consistency.

Add whey to mixture blend well.

Transfer to jar, leave at room temperature for 1 to 2 days. Transfer to cool storage, let warm up to room temperature before using. Keeps many weeks.

I’m going to give this one a try, I think the salt would be good and I already have whey from yogurt making.

I will eventually try the fruit, I’d assume that it would be sour and not sweet. I’ve heard it’s good for salad dressings.

Right now I have a batch of fermented hot sauce going.

Yeasty, please share if you learn anything.