How to Make Almond Butter
Learn how to make homemade almond butter from scratch with only 2 ingredients and no added oils. It's smooth, creamy and delicious!
I love making this homemade almond butter recipe because it tastes ten times better than store-bought. It has a smooth texture and fresh taste that you just don't get with the pre-made stuff.
All you need to make rich and creamy almond butter are raw almonds and a little salt. Roasting them releases their natural oils, so adding more oil is unnecessary.
While roasted almonds are the only required ingredient, you can add other ingredients such as honey, maple syrup, cinnamon, or vanilla extract for extra flavor. We like to add a pinch of salt for a richer taste.
Almond butter is one of my favorite things to add to yogurt, on top of sourdough pancakes and waffles, desserts such as old-fashioned peanut butter pie, and much more.
How to make almond butter
Step 1: Preheat your oven to 350°F (176°C). Spread the almonds on a rimmed baking sheet lined with parchment paper and bake for 13-15 minutes. Remove and let them cool to room temperature.
Step 2: Place the almonds in the blender and blend at the highest speed until smooth and creamy, about 1-2 minutes. If adding sea salt, add ½ teaspoon at a time until you reach your desired taste.
Step 3: Pour into a container such as a mason jar, cover, and store in the refrigerator for up to 2 weeks.
Step 4: Enjoy it on sourdough bread with strawberry jam, pancakes, or by the spoonful!
Pro Tip
Almond butter can be made in a high-speed blender like a Vitamix or a food processor. Some are not as powerful as others so practice patience while blending. Scrape down the sides as needed and blend until the mixture is smooth.
How to use it
- Chocolate Almond Spread. Replace the macadamia nuts with almond butter in our homemade nutella recipe for a dairy-free chocolate almond spread.
- Smoothies. Add a tablespoon or two to your smoothie for healthy fats.
- Sandwiches. We think homemade almond butter and sourdough bread were made for each other!
- Bake with it. Did you know that you can use nut butter to bake with? The fat in some baking recipes can be replaced with nut butter to help reduce or even eliminate the oil needed.
- Whole food snack. Pair this spread with apple slices or celery sticks for a satisfying snack.
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Homemade Almond Butter
EQUIPMENT
- Vitamix or High Speed Blender or food processor
INGREDIENTS
- 4 cups raw almonds
- salt to taste (optional)
INSTRUCTIONS
- Roast the almonds. Preheat your oven to 350°F (176°C). Spread the almonds onto a baking sheet lined with parchment paper and bake for 13-15 minutes. Remove and let the almonds cool to room temperature.
- Blend. Place the almonds into the Vitamix, snap on the lid and place the tamper into the lid. Blend on the highest speed using the tamper to help push the almonds down into the blades. Blend until smooth and creamy, about 1-2 minutes. If using salt, add ½ teaspoon at a time until you achieve your desired taste.
- Store. Pour into a container, cover and store in the refrigerator.
Nutrition
FAQs
If you are roasting the raw almonds first, there is no need to add any oil. If you don't want to roast the almonds, add 2-4 tablespoons of a neutral flavored oil, such as avocado oil, a little at a time until you achieve your desired consistency.
We find that it is a little less expensive to make it ourselves, but the main reason we prefer homemade almond butter is that we get to control the ingredients.
Up to 2 weeks in the fridge.
Almond butter has more vitamins than peanut butter. The main difference is that almonds are nuts and peanuts are legumes. Some people may have an allergy to peanuts and if they are not allergic to almonds, almond butter would be a good alternative.
There is no butter in almond butter.
I love your recipe!! By far the healthiest version I have found. I’ve made this recipe once, now I am on my second round just one week later because it was so easy and yummy!
I just had to make more! Gifting little jars of this delicious almond butter for Halloween.
Thank you!