Homemade Almond Butter
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!
This recipe uses one pound of raw almonds, costing about $6 – 7 dollars, which 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 it’s 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.
Above is a look after about 5 – 7 minutes as it starts to bind and clump.
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 almonds after 15 minutes of processing. They are starting to warm up, releasing their oils and creating a smoother consistency. It’s finally coming together.
Below is after about 20 minutes. Your patience has paid off, and you now have a delicious homemade nut butter to use however you like!
Optional add-Ins
You can easily add flavor to your almond butter by adding any of these various ingredients to 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: Homemade nut butter can be stored in the pantry for up to 1 month.
- Refrigerator: For longer storage, almond butter can be kept in the refrigerator for 2 – 3 months, maybe more.
Serving Suggestions
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!
I hope you loved this nut butter recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintHOMEMADE 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
Ingredients
- 1 pound (16 oz) almonds (raw or toasted), about 2 1/2 cups
optional add-ins
- 1/2 teaspoon or so of cinnamon
- 1 teaspoon vanilla extract or seeds of 1 vanilla bean
- 2 tablespoons pure maple syrup, warmed
Instructions
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
Notes
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!
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