Learn how to make homemade almond butter made with just 1 ingredient – almonds! It whips up into a delicious creamy nut butter that’s inexpensive, healthy, and so easy to make!
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 this simple recipe so you can make it in your own kitchen.
I eat it almost every day, someway, somehow! I may have almond butter for breakfast on my morning toast with sliced apples or bananas, or as a dessert or snack smeared on pieces of my favorite dark chocolate or apple slices. It’s delicious in more ways than one!
This almond butter recipe requires one simple ingredient and a bit of patience. And in the end, your labor of love will pay off with the best almond butter ever!
We’ll use one pound of raw almonds, costing about $6 – 7 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, you easily customize it with optional add-ins like cinnamon and pure maple syrup making a fun and flavorful nut butter.
How To Make Almond Butter
What you’ll need:
- 1 pound almonds (raw or toasted, pref. unsalted), about 2 1/2 cups
- Good food processor or high speed blender (I used this Cuisinart Elite Food Processor (affiliate link), using the small bowl)
Now you’re ready to proceed:
Start by adding the almonds to the bowl of your food processor or high speed blender (as shown above), and start blending.
After about 5 – 7 minutes it will start to bind and clump, as shown above.
Here, pictured above, we’re at about 10-12 minutes of processing the almonds. It’s starting to clump up at this point.
Now you see the almond butter after 15 minutes of processing. The almonds are starting to warm up, releasing their oils, creating a smoother consistency. It’s finally coming together now.
Below is after about 20 minutes. Your patience has payed off and you now have the best almond butter ever!
How To Make Flavored Almond Butter
You can easily add flavor to your almond butter by adding any of these various ingredients with the almonds before blending.
- 2 tablespoons maple syrup
- 1/2 – 1 teaspoon vanilla extract or powder
- 1/4 cup cacao powder
- 1/2 – 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
How To Store
- Counter: You can store homemade almond butter in the pantry for up to 1 month.
- Refrigerator: For longer storage keep in the refrigerator for up to 2 – 3 months, maybe more.
Here are a few of my favorite ways to use this delicious, creamy condiment:
- Chocolate, Almond Butter Smoothie Bowl
- Supreme Black Bean Brownie Cups + Nut Butter Swirl
- Almond Butter Cookies (4 Ingredients)
- Almond-Lime Dressing
- or drizzled on Apple Nachos
- See all Almond Butter recipes on TSV!
If you try this almond butter recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
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!
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: Makes 2 cups 1x
- Category: Condiment
- Method: blender, food processor
- Cuisine: American
- Diet: Vegan
- 1 pound (16 oz) almonds (raw or toasted), about 2 1/2 cups
- 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!