Homemade almond butter is easy to make, healthy and tastes just as good, if not better, than store bought. Today, I’m excited to share with you how to make homemade almond butter in your own kitchen.
I eat it almost every day, someway, somehow! Whether it’s on my morning toast with sliced fruit, smeared on pieces of my favorite dark chocolate or apple slices.
This homemade almond butter recipe only requires one simple ingredient and a bit of patience. In the end, your labor of love will pay off and you’ll have the best almond butter ever!
I used one pound of raw almonds, costing about 5 dollars. This is about the same price, for the same amount of almond butter I currently get from TJ’s. On the high end, I’ve also seen almond butter go for upwards of $16.00. Yikes!
Not only is cheaper to make yourself, but its nice knowing exactly what’s in your almond butter. Plus, I love the ability to add any special ingredients for special occasions or just because.
Vary it up by adding:
- a little maple syrup
- vanilla extract or powder
- cacao powder
- pumpkin spice
Ways to use almond butter:
- Chocolate, Almond Butter Smoothie Bowl
- Supreme Black Bean Brownie Cups + Nut Butter Swirl
- or drizzled on these Apple Nachos
I encourage you to gather your almonds, and whip up a batch of your very own. :)
Without further ado, let’s get started!
HOW TO MAKE HOMEMADE ALMOND BUTTER – STEP BY STEP
Add the almonds to your food processor or high speed blender.
After about 5 – 7 minutes it will start to bind and clump.
Here we’re at about 10-12 minutes.
This is about 15 minutes in. The almonds are starting to warm up and releasing their oils. It’s finally coming together now. Add any additional ingredients at this time.
Below is after about 20 – 25 minutes. Voila, homemade raw almond butter!Print
HOW TO MAKE HOMEMADE ALMOND BUTTER
Easy to make at home, this raw almond butter is a staple in my kitchen. Spread it on sandwiches, use it in nut butter dressing and so much more!
- 1 pound (16 oz) raw almonds or 2 1/2 cups
- a bit of patience
- 1/2 teaspoon or so of cinnamon
- 1 teaspoon vanilla extract or seeds of 1 vanilla bean
- 2 tablespoons pure maple syrup, warmed
Add almonds to high-speed blender or food processor blend until creamy, stopping frequently to scrape down the sides as needed. If adding in extra ingredients, please do so after you have achieved a creamy consistency.
The total time from beginning to end may take 15 to 25 min, depending on your machine.
Makes 2 cups.
To make sure you get that super creamy texture, just when you think you’re done…keep the blender going for another 5 minutes or so. I’ve stopped to soon and had a somewhat pasty batch, it wasn’t bad but the creamier it is the easier it is to spread.
Be sure if adding maple syrup it’s a little warm before adding. If you add cold maple syrup your mixture will seize up a bit and take longer to finish.
Roasted almonds will be fine too!
Enjoy and have fun experimenting with add-ins!