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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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If you have read my Almond Butter Pudding blog post you know I love almond butter.  What you may not know is that I am super picky about which brands I eat.  I have tried almost every brand I can get my hands on.  Well, excluding the ones with added sugar and other ingredients along those lines.  

It is hard to find one that would meet my ideal standards: raw, sprouted, organic with no additives and when you do find one it isn't affordable.  At least not for someone who can eat through a whole jar in a week.  Also, a lot of the ones I am hopeful to try that meet some of my criteria end up tasting a little stale.  I'm definitely not happy about that after spending $12 on a jar!

I have found one at whole foods that I like but it is two hours away and so I stock up when I get the chance.  

I almost always have almonds on hand so I decided to make my own.  I can control the quality of the ingredients and add additional flavors if I want.  Win win!

Almond butter is actually pretty easy to make and all you need is a food processor or a high powered blender.  Add the almonds to the food processor and turn it on.  It takes about 18 to 20 minutes to get a nice creamy almond butter and all you have to do is use a spatula to scrape down the sides about every minute.  

My typical breakfast consists of a large mug of hot lemon water followed by a breakfast bowl with apples, almond butter and cinnamon.  The almond butter and cinnamon combination is so good that I decided to pair the two in the almond butter itself!

My breakfast almost always consists of those three ingredients but sometimes I like to add a little something extra.  Banana, coconut, seeds, nuts, and berries all make good additions.  Today I topped my apple with my cinnamon almond butter, cacao nibs and goji berries.  Yum!


Cinnamon Almond Butter
Makes 8 ounces (recipe can be doubled)


2 cups almonds

2 tsp cinnamon

pinch of salt (optional)


1. Place almonds, cinnamon and salt (if using) in a food processor or high powered blender and turn on.

2. About every minute use a spatula to scrape down the sides.  Do this for about 18 to 20 minutes.  Until you have a smooth and creamy almond butter.

3.  Once finished, transfer to an airtight container and store in the fridge for up to two weeks.

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.