Wondering how to make almond butter? I'm loving this easy homemade almond butter and can't believe it's so simple to make! Just 1 ingredient and a high-powered blender, and you can make this gooey, creamy delicious almond butter in 1 minute.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
When I first started making my own almond butter, I realized how much tastier and fresher it is compared to store-bought versions. There's something incredibly satisfying about knowing exactly what goes into your food.
Plus, the process is so easy that it quickly became a staple in my kitchen, just like my homemade peanut butter.
One of my favorite things about this nut butter recipe is its versatility. Whether I'm spreading it on sweet plantain bread, blueberry buckwheat muffins, mixing it into smoothies, or using it in baking these almond butter cookies, it always adds a delicious nutty flavor. And it tastes like warm, freshly roasted almonds.
I've even started experimenting with different almond butter flavors, adding a touch of cinnamon, a dash of cayenne pepper, or a splash of vanilla extract for a little extra something special.
Jump to:
Why this is the Best Almond Butter Recipe
- Clean-Eating: No added sugar or sweeteners go into this natural almond butter.
- Simple Ingredients: You just need one ingredient: almonds!
- Quick and Easy: With a high-speed blender, the creamy almond butter recipe comes together in 1 minute, ready for breakfast, your favorite snacks, or just eat it up with a spoon. Using a food processor will take about 15-20 minutes.
Enjoy this homemade version of your own nut butter in these almond butter cookies, chocolate chip granola bars, no bake black bean brownies and my healthy cookie dough bites.
Homemade Almond Butter Ingredients
You only need 1 ingredient to make the best almond butter:
- Almonds: Use raw and unsalted almonds if possible. I use organic almonds if I find them on sale.
There's no need for liquid sweetener or added sugars, and I prefer unsalted almond butter. I also don't use additional oil, but if you prefer a more creamy consistency, a little coconut oil, or neutral oil can be helpful. Olive oil may be too strong tasting.
See recipe card below for all ingredients and quantities.
How to Make Almond Butter
- Step 1: Start with 4 cups of almonds: when using a high-powered blender, 4 cups of almonds (about 568 grams, or just over a pound of almonds) along with your blender tamper tool, is the minimum amount needed for the blades to cream the almonds. A high-speed food processor works as well, along with a rubber spatula to scrape down the bowl of your food processor.
- Step 2: Roast the almonds: roasting the almonds at 350°F for 10-14 minutes allows the natural oils to be released from the almonds. Roasting also gives the almonds a bold, rich depth of flavor.
- Step 3: Allow the roasted almonds to cool: Once removed from the oven, cool the almonds completely before adding them to the blender or food processor to prevent overheating while blending.
- Step 4: Start blending the roasted almonds: Add the roasted almonds to the blender and slowly turn it up to high. You will want to use your tamper tool continuously to push the almonds toward the blades as you coax the almonds to a smooth texture.
Note: if you're in a hurry, you can skip the roasting step, but you'll need to add a ¼ cup of neutral oil to get that creamy, buttery texture in raw almond butter. Also, if you choose to use pre-roasted almonds, you'll still need to add a neutral oil to get that desired consistency of drippy almond butter, as the natural oils have been lost during processing.
DIY Almond Butter Tips
- Choose unsalted almonds and then season to your taste. I typically find unsalted whole almonds in the bulk aisle of the grocery store. Starting with unsalted nuts gives you more control, and you can add a little salt at a time until the almond butter reaches the perfect flavor.
- Roast the almonds first. Toasting the nuts releases the natural oils, reducing the need to add oil when blending.
- Use a high-powered blender like a Vitamix blender, that has the power to grind and cream the nuts in 1 minute with the use of a tamper.
- If using a food processor, start at low speed until the almonds are ground, then slowly increase speed, stopping frequently to scrape down edges. The ground almonds quickly change from the consistency of almond meal to almond flour to a creamy nut butter. This process takes about 15-20 minutes, depending on the strength of your food processor.
- If the almonds aren't fully blending, you may need to add a little bit of neutral oil or coconut oil, 1 tablespoon at a time. Sometimes the nuts need longer to roast, as the quality of nuts differs between brands. In any case, your almond butter can still be saved with a little neutral oil to smooth it up.
- Make flavored almond butter by adding cinnamon, vanilla, pure maple syrup, cocoa powder, or a flavor of your choosing. My favorite way is adding a dash of cayenne pepper for slight bit of heat. A sprinkle of sea salt can also amp up the flavor. Or add extra protein with a scoop of protein powder. Make sure to add the flavor ingredient after the almonds have been completely blended.
Frequently Asked Questions
Sometimes the natural oils in the almonds, that have been released when roasted, sit on top of the almond butter similar to the oil separation in store-bought versions. This often happens when the butter has been sitting at room temperature.
Don't pour it out! Just give the almond butter a stir to maintain that creamy texture.
If your almond butter is dry, your nuts may be under-roasted or over-roasted (which can often happen when buying commercially roasted nuts). To salvage this simple recipe, add some neutral oil like coconut oil or avocado oil, 1 tablespoon at a time when blending until the almond butter is smooth and creamy.
Homemade almond butter keeps well in the fridge for up to one month, and chilling it helps slow oil separation so it stays fresh and creamy. If you know you'll finish the jar quickly, you can also store it in a cool, dark cupboard for up to a week. For easy spreading, let it sit out at room temperature for 10-15 minutes before using.
Yes, plain almond butter can fit into a keto lifestyle. It's low in carbs, high in healthy fats, and offers a bit of protein, making it a solid keto-friendly spread. My homemade version uses just almonds and a dash of sea salt, with no extra sugar or additives, so it lines up with clean keto principles nicely.
Almond butter delivers a modest protein boost, about 4 grams per tablespoon. That might not sound like a ton, but when you're drizzling it over oatmeal, stirring it into smoothies, or spreading it on toast, it's an easy way to add a little extra satisfaction and staying power to your snacks and meals.
Storage Tips
Refrigerator: Store the almond butter in a mason jar or airtight container in the fridge for up to 1 month. It can also be kept in a cool, dark pantry for a week. Since homemade nut butters lack stabilizers, refrigeration is the best way to maintain freshness.
Recipes To Add a Swipe of Almond Butter
More Favorites from Eat Fresh Glow
📖 Recipe
Easy Homemade Almond Butter
Equipment
- 1 rimmed baking tray
- 1 high-speed blender with tamper tool, or food processor
Ingredients
- 4 cups (572 grams) raw organic almonds
Optional
- ¼ cup (56 grams) neutral oil optional
- ¼ teaspoon fine sea salt optional
Instructions
- Preheat oven to 350°F . Line a baking tray with parchment paper and spread the raw almonds without overlapping. Roast for 10-15 minutes.4 cups raw organic almonds
- Allow roasted almonds to cool completely, then transfer to your blender container with sea salt if using.¼ teaspoon fine sea salt
- Note: if you are not roasting your almonds, add ¼ cup neutral oil to your container first, then pour in the almonds.
- Place the lid on your container and replace the cap with the tamper tool. Blend on high, using the tamper to coax the nuts into the blades. You'll have almond butter in 1 minute.
- If using a food processor, add roasted almonds and blend, stopping frequently to to scrape down side with a spatula. It may take 8-10 minutes.
- Transfer the almond butter into a glass jar with a tight fitting lid. Refrigerate.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Almond butter will last for several weeks when stored in a glass jar with a tight fitting lid in the refrigerator.
- Add cinnamon, vanilla or pure maple syrup, just make sure to do this after the almond butter has been fully blended.
Julie says
By far the best nut butter I have ever had! I can never go back to a store-bought one after tasting this! My kids also couldn't get enough!
Jacqui Wilson says
Hi Julie,
I'm so glad you enjoyed the almond butter. I make it all the time and my kids love it.