This homemade almond butter recipe is so thick, creamy, and delicious, and it is so easy to make! You only need one ingredient, a kitchen processor, and 20 minutes to make a batch! Naturally vegan, gluten-free, paleo, and whole30.
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No exaggeration, making homemade almond butter has changed my life! It’s so quick and easy and I always have a batch in my fridge!
Think it sounds complicated? It’s not! Skip the store-bought jars and learn how to make almond butter in minutes! This is so much more yummy!
If you love almonds, be sure to try my almond cherry crumble tart!
Why You Will Love This Homemade Almond Butter Recipe
- Easy to make: You need only raw almonds and a few minutes to make almond butter at home.
- Creamy texture: This fool-proof recipe guarantees creamy almond butter every time.
- Healthier: It’s much healthier to make your own nut butter at home than buy store bought that contain additional oils and additives.
Ingredients
- 3 cups of raw almonds
- Optional ingredients: sea salt, cinnamon, vanilla extract, drizzle of honey or maple syrup
How To Make Almond Butter
- Roast almonds on a rimmed baking sheet at 350 F in the oven for 10 minutes and chill for 10 minutes.
- Place almonds in a food processor (or powerful kitchen blender) and blend on high speed until creamy, pausing to scrape down the sides as necessary.
- The almonds will go from flour-like consistency, to thick chunks, and to a bigger ball. Continue to process until it turns to creamy almond butter.
- Transfer to a mason jar and screw on a lid.
Crunchy Almond Butter
For crunchy almond butter, reserve 1/3 cup of the roasted almonds. Add them separately to the food processor and pulse them about 6 times until they are chopped to your preferred consistency. Add them to the almond butter at the very end.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips For The Best Almond Butter Recipe
- Be patient! It will take about 10 minutes in the food processor for the almonds to turn into a smooth butter spread. The almonds go through several stages before they turn into spreadable almond butter.
- Don’t skip roasting the almonds. This really helps to bring out their natural flavors.
- Use unsalted nuts, and then season to your own taste.
- Don’t add any liquid to the food processor, this can cause the butter to seize as the oils are released.
- If you like, you can add a little raw honey or maple syrup to the creamy nut butter mixture for a hint of sweetness. Be sure you add it at the end. You could also add some ground cinnamon, pinch of salt or vanilla extract.
- Alternatively to a food processor, you can use a Vitamix or a high-speed blender.
How To Use Almond Butter
You can use almond butter in the same way as peanut butter. Spread it on bread or toast, it’s great on a banana bread, sourdough with jam, or chocolate muffins, with Instant Pot oatmeal, on apples slices, make almond butter cookies, add it to a bowl of yogurt, or to your breakfast smoothie for some added protein. It’s also great eaten straight off the spoon!
Storing And Freezing
This homemade almond butter has a great shelf life. Keep it in a sealed jar in the fridge and it is good to use for up to 2 weeks.
You can also freeze it for up to a month. After a month, the oils will start to separate, so use it before then. Thaw the frozen butter in the fridge before using.
Recipe FAQs
Homemade is so much more flavorful than the store-bought jars which can also have oils, salt and sugar added. It’s way cheaper and it only takes 10 minutes and a little bit of patience!
This organic almond butter is comparable to peanut butter in flavor, but I find it nuttier and richer. It’s a great alternative for those that have a peanut-only allergy.
More How To Tips & Tutorials:
If you love this recipe for almond butter, be sure to check out my other homemade basics recipes:
If you enjoyed this Almond Butter recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Roast almonds at 350 F for about 10 minutes and chill for 10 minutes.
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Place almonds in a food processor (or kitchen blender) and process until creamy, pausing to scrape down the sides as necessary. (The almonds will go from flour-like consistency, to thick chunks and to a bigger ball. Continue to process until it turns to a creamy almond butter – about 10 minutes.)
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Transfer the creamy almond butter to a mason jar and screw on a lid. Store in the refrigerator for up to 2 weeks.
- Be patient! It will take about 10 minutes in the food processor for the almonds to turn into a smooth butter spread. The almonds go through several stages before they turn into spreadable almond butter.
- Don’t skip roasting the almonds. This really helps to bring out their natural flavors.
- Use unsalted nuts, and then season to your own taste.
- Don’t add any liquid to the food processor, this can cause the butter to seize as the oils are released.
- If you like, you can add a little raw honey or maple syrup to the creamy nut butter mixture for a hint of sweetness. Be sure you add it at the end. You could also add some ground cinnamon, a pinch of salt, or vanilla extract.
- Alternatively to a food processor, you can use a Vitamix or a high-speed blender.
Serving: 2 tablespoons | Calories: 154kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1mg | Potassium: 189mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Calcium: 71mg | Iron: 1mg
