This homemade almond butter is better and creamier than any store bought version! It’s made with just 1 key ingredient, is oil free, healthy and perfect to have on hand for snacks and more.
You may not know this about me, but I am obsessed with almond butter. I use it in everything from smoothies, muffins, oatmeal, energy bites, chia pudding and more.
Until recently, I never really made it myself because I thought it wouldn’t be as good as my favorite from Trader Joe’s, but seriously, this is better!
This recipe is made of just one key ingredients, raw almonds, plus a few additional flavors like vanilla and cinnamon if you want! The flavor is perfect, it’s really easy to make and SO creamy. Never chunky or dry, just creamy, smooth and so good!!
The homemade version actually ends up being more affordable, of course depending on where and what kind you’re buying, but all in all, homemade is the way to go!
Especially if you’re like me and go through a jar (or more if I’m recipe testing a lot) in a week.
How to make homemade almond butter
Preheat the oven to 350 degrees Fahrenheit.
Add the almonds to a baking sheet and roast for 10 minutes. This will help the oils release and will help it blend more easily.
Once done, transfer to a food processor and blend on high.
Scrape down the sides as needed, I had to a few times throughout the process.
It will go through a few phases, from powdery, to clumpy, then it will form a ball and it will seem like it will never become nut butter, but just be patient! Mine took abut 15-20 minutes of blending.
Once it starts to get creamy, continue to let it blend to get really smooth and creamy. The longer it blends, the creamier it gets, so if you like it creamy and a bit more runny, be sure to let it blend for a while!
Finally, add the vanilla, salt and cinnamon and blend again. Taste and adjust flavors as desired. Transfer to an air tight container or jar for storage in the fridge.
How to store
Once prepared, this almond butter will keep in the fridge for about 2 weeks. Nuts/nut butters can go rancid easily, so I don’t recommend storing at room temperature.
You can also freeze it and then let it thaw at room temperature or in the fridge until you’re ready to use. I love to freeze tablespoons in ice cube trays to add to smoothies!
Tips to make it perfectly
When it comes to making homemade almond butter, or any kind of nut better, patience is essential!
You’ll reach a point in the blending process where it will seem like it will never become a creamy nut butter, but I promise it will!
Keep blending, depending on the strength of your food processor, it may take around 15-20 minutes before it’s done. It will go through phases like I said, but it will be well worth it!
You don’t need any added oil in this recipe unless you don’t roast the almonds. Roasting them for just 10 minutes before blending allows the natural oils within the almonds to release toward the skin, which really helps in the blending process.
So if you don’t want to roast them, you will need to add some oil, about 2 or so tablespoons to help it become creamy. I don’t recommend using pre-roasted almonds because the fresh roasted ones that are warm really help ensure it blends properly.
Do I need a food processor?
No, but I do find it to be the easiest method! With a high speed blender like a vitamix, it will work eventually, but I find the motor overheats before it actually becomes almond butter, so sticking with a food processor is best!
The tamper tool does come in handy with a vitamix for pressing the almonds down if you have that, but even so, it will likely take longer than it will in a food processor.
Serving Suggestions
My favorite way to enjoy this homemade almond butter is with sliced apples, on toast with my chia jam, in smoothies, on top of a thick slice of banana bread, in oatmeal or honestly just straight out of the jar!
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Homemade Almond Butter
by: claire cary
Ingredients
- 3 cups raw almonds
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the almonds to a baking sheet and roast for 10 minutes. This will help the oils release and will help it blend more easily.
- Once done, transfer to a food processor and blend on high.
- Scrape down the sides as needed, I had to a few times throughout the process. It will go through a few phases, from powdery, to clumpy, then it will form a ball and it will seem like it will never become nut butter, but just be patient! Mine took abut 15-20 minutes of blending.
- Once it starts to get creamy, continue to let it blend to get really smooth and creamy. The longer it blends, the creamier it gets.
- Finally, add the vanilla, salt and cinnamon and blend again. Taste and adjust flavors as desired. Transfer to an air tight container or jar for storage in the fridge.
emily says
I blended until smooth and creamy but then when i added my extras (vanilla, salt, cinnamon, honey) the consistency changed to become thicker and drier. Is this because i over processed it? I thought that by blending longer, it would become thinner. The taste is still amazing, just would’ve preferred a runnier and smoother nut butter!
Claire Cary says
It could be because it was over processed. Make sure you add the extras when the food processor is running. If it gets too thick, you can add in some melted coconut oil to thin it out again.
Nancy Baer says
Finally…….I found the answer here …….process it much longer than I have in the past….Thank you !