Best Homemade Almond Butter
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 ingredient- 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. Enjoy it on top of my almond flour waffles!
Before we get started…
- You want raw almonds which we will then roast. I don’t recommend just buying roasted almonds because the warmth from the freshly roasted almonds will help the nut butter get really smooth!
- This recipe will work with virtually any nut. I’ve also done cashews to make cashew butter which is the perfect neutral flavor for so many recipes.
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.
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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 unless you’re going to eat it within 5 days or so.
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
Be patient! 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!
No need for added oil. 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. Stick with a food processor for best results!
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! In the Fall, it’s great drizzled on top of my pumpkin pie chia pudding.
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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.
Notes
Comments
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This is my new favorite! Thank you for sharing!!
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Thank you, Erica! So glad you love it!
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Question…. what am I doing wrong? I get the roasted almonds to a creamy consistency and when I add the vanilla, salt and cinnamon it turns coarse again…. Please please please tell me what I need to change 🤷
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You just need to process for longer! You can try adding those things while the food processor is running, or add them in a bit earlier in the blending process. Let me know if that helps!
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This almond butter recipe is amazing! I love how simple and quick it is to make at home. The flavor is so much better than store-bought versions. Can’t wait to try adding some maple syrup for extra sweetness! Thanks for sharing!
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This almond butter recipe looks amazing! I can’t wait to try making it at home. The tips about soaking the almonds really caught my attention—I’ve never done that before. Thanks for sharing such detailed instructions!
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I just made this almond butter recipe, and it turned out amazing! The texture is so creamy and the flavor is rich and nutty. I love that it’s so easy to customize with my favorite add-ins. Thanks for sharing such a fantastic recipe!
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I just made this homemade almond butter, and it’s absolutely delicious! The texture is so creamy, and I love that I can control the sweetness. Thanks for sharing such a simple and healthy recipe!
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So much better than storebought! So glad you loved it.
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Really simple with vitamix. Took only minutes.
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I just made this almond butter, and it’s absolutely delicious! The texture is perfect, and I love that I can control the sweetness. Thanks for sharing such an easy recipe! Definitely going to be a staple in my kitchen.
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Thank you! So glad you love it!
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I just made the Almond Butter; it came out so delicious and so easy, my husband loves it, Thank you for this recipe.
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Sadly mine didn’t get creamy. Maybe it’s the almond I had. They were from Costco and I keep them in the freezer. It got even worse after I added some honey to the blender. It still tastes good but not very creamy.
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If you were using frozen almonds, it’s definitely not going to get as creamy! I recommend thawing the almonds before trying this recipe.
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I just tried making this almond butter, and I can’t believe how easy and delicious it is! The tips on achieving the perfect consistency were super helpful. Definitely my new go-to snack! Thanks for such a great recipe!
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It’s a favorite! So glad you loved.
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This almond butter recipe is fantastic! I love how simple and delicious it is. I never realized making it at home could be this easy. Can’t wait to try it with some fresh fruit! Thanks for sharing!
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I’ve not made this yet but have a question. Can this be made with cashews vs almonds? If yes do I need to make any other adjustments to the recipe?
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Yes, cashews work and no adjustments are needed!
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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!
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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.
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Finally…….I found the answer here …….process it much longer than I have in the past….Thank you !
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