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+ servings
5 from 1 vote

Homemade Almond Butter

by: claire cary

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.
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Prep: 5 mins
Cook: 10 mins
Processing Time 15 mins
Total: 30 mins


  • 3 cups raw almonds
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • Optional: 1-2 tbsp of maple syrup or honey


  • 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.


My favorite way to enjoy this homemade almond butter is with sliced apples, on toast with my chia jam, on top of a thick slice of banana bread, in oatmeal or honestly just straight out of the jar!
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.
Serving: 2tbsp / Calories: 155kcal / Carbohydrates: 5g / Protein: 6g / Fat: 13g / Saturated Fat: 1g / Fiber: 2g / Sugar: 1g

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