What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.
Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
Homemade Almond Butter Tips
When it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don’t give up!
Buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it’s absolutely worth it.
Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.
Watch How to Make Almond Butter
Suggested Equipment
Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I’ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).
The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn’t tell a difference in the texture or flavor of the final product.
My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.
This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it’s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments!
PrintHomemade Almond Butter
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 ounces 1x
- Category: Nut Butter
- Method: Blended
- Cuisine: American
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It’s easy to make, too. You’ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that’s 16 ounces, the equivalent of a jar of almond butter from the store).
Ingredients
- 16 ounces (3 cups) raw almonds
- ¼ teaspoon salt
- Optional: ¼ teaspoon ground cinnamon
- Optional: ½ teaspoon vanilla extract
- Optional: 2 tablespoons maple syrup or honey
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they’re just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Notes
Change it up: You can create a mixed nut butter by substituting raw cashews, walnuts or pecans for some of the almonds. Just roast them all on the pan together.
Jude
You have made my day, and my birthday today, to boot! I too, tried the TJ almond butter, but… noticed there are also cashews in it too. Can’t wait to try this. You have so many great recipes that I make all the time. Thanks for all you do!
Kate
Happy birthday! Thank you so much for your kind words and review. I hope this almond butter makes your birthday even sweeter!
Amy
I made this and it was so smooth and creamy! But after I added my mix ins, it seized up pretty badly. I blended it a but more in my food processor and it’s creamy, but still quite thick. Any tips on how to smooth it out more and make it a bit more thin?
Mina Zahid
Actually the same thing happened with me after I added honey! But I kept processing it and it went through the last stage of being incredibly thick again but it did thin out eventually!
Amber H
Hi Kate, I’ve been wanting to try to make almond butter for awhile. Your recipe will be the one I try! Question for you…if I use bagged almonds (Blue Diamond lightly salted) should I still roast them? Or is that unnecessary?
Kate
Hey Amber! Good question. I think the almonds will blend better if they’re warm. I haven’t tried making almond butter with pre-roasted almonds so I’m not entirely sure how that will work out, but it might be worth a shot!
Jeniel
Did anyone try it with roasted almonds? Did this work out?
Shelly McDavid
That’s what Whole Foods has in the grinder for fresh almond butter.
Sandra
I did (used the Blue Diamond, lightly salted) and it worked out fine. I warmed them in a skillet first. Such an easy process! Thank you for sharing.
Erin McNamara
Question: When you buy the raw almonds, are they with skin or without skin? I have no desire to peel skin off almonds, but if that can be skipped this looks great and will definitely try!
Kate
Hi Erin! This is made with almonds with skin still on. I hope you enjoy it!
Sarah Rosenblatt
I *love* almond butter, I don’t know why it’s never occurred to me to make it at home! I suppose I’ve been intimidated, but I have a cuisinart, so it’s totally doable… In addition to spreading it on toast, I also love stirring almond butter into oatmeal (using your method for steel cut oats, of course!) or spreading it on breakfast treats like pancakes. The possibilities are endless!
Kate
Mmm. Those are two delicious ideas. I hope you enjoy making the almond butter. Thanks for the comment and review, Sarah!
Shelly McDavid
It was pretty easy, and delicious! I layered toast with the almond butter, banana and berries, then sprinkled with coconut and flax seed. So good.
Sharon Willow-Smith
I made it differently with raw organic almonds, 1/4 to 1/2 tsp iodized salt, 1/8 to 1/16th pure monk fruit powder. Perfect! I need a better nut butter maker for sure on a budget! If you have ideas for food processors I’d appreciate it. Thanks for the ideas and making me brave enough to try making my own allergy free fast food! I also made the roasted hazelnut butter with & without cocoa. Didn’t care for them but the almond like this tastes like peanut butter which I can’t have. Blessings
AntoinetteC
Hi! I can’t wait to make this. Do you have any tips if the Almond butter is super thick? How could I thin it out a little?
Kate
Hi, Antoinette! With enough blending or processing, the almond butter should be nice and creamy. I’d keep going until the almond butter has reached that desired creaminess before adding anything to it. I hope you enjoy it!
Mark
I wonder if the homemade almond butter is full of very small nut pieces, or is it more creamy such as peanut butter? My reason is that while I love nuts, I cannot have too many nut pieces that do not digest fully. It stinks, but a fact of life! Any information would be helpful. Maybe more blending would get more little pieces chopped up? I hope so as this sounds glorious!
Thanks
Kate
Hi, Mark! It takes a while, but with enough patience this almond butter is super creamy and smooth. I hope you enjoy it!
Mark
Thanks, that was what I was hoping to hear!
Got my almonds and will give it a whirl in the next day or so.
Thanks again,
Mark
Susan
I, too, cannot have large pieces of nuts for health reasons, but making this almond butter gives you the same nutrition of almonds without having to worry!! This comes out so creamy and delicious!! Just be patient… it takes awhile blending to become creamy!!
Trish
I tried making almond butter once a couple of years ago. It so did not turn out. Your post though has encouraged me to try again! Will be making this within a week
Kate
Yes, Trish! I hope you like it!
Hashi
Could you freeze this? It takes me a long time to get through a jar of almond butter.
Kate
Hi Hashi, that’s a good question. I haven’t tried, but I don’t know why it wouldn’t work! Please let me know if you give it a try.
Lisa
I was thinking of this too. I’m planning do porton controls using ice cube trays freezing and then bagging the cubes
Val
About feezing nut butters: I recently tried this, as to keep cubes of almond butter and/or PB for perfect and easy portions for my smoothies. I thought I was a genius time-saving woman! Boy was I wrong. The butters never frozen like ice cubes, but just got cold and were so difficult to get out of the trays, and what a mess! Maybe there is a better way out there, but this isn’t it, in my experience :( Hope this saves people some headaches! Provecho!
Gaby Dalkin
YESSS! Love homemade almond butter
Dana Strickland
I just made this and really liked it. I have never tried almond butter before. The honey was the best thing I added in. I did add salt, ok, cinnamon, better, vanilla, ok, then honey, that’s the ticket! It’s a little on the dry side, but has a nice taste. Can’t wait to use it this week. Thanks for the recipe.
Kate
I’m glad you liked it, Dana! Thanks so much for your review!
Ally
Thank you Kate and cookie
I just made some yesterday and I used sliced almonds,From Costco I roasted a big bag and it’s a lot faster to process. After it was totally blended i put some dates in it to sweeten it up..yum
I love your blog,Thank you both with all my heart and stomach!!! Ally
Kate
Dates sound delicious! Thank you so much for your comment, Ally.
Natalie
Hi,
Can I use this recipe for the cashew nut?
My friend just gave me a small bag and I think the almond and cashew is quite similar :D
Kate
Yes, I believe you could! Cashews will be even easier to blend, so that’s a plus. :)
muriel lively
I like to soak my walnuts and would like to soak the almonds have you tried it with nuts prepared this way?
Kate
Hi Muriel, I haven’t tried making almond butter with soaked nuts. Please let me know how it turns out if you give it a try.
Gma
You are so right, buying almond butter is pricey ! I plan to make this in the near future. Thank you for the recipe ! Could you also make cashew butter or tahini by this procedure.. warming the cashews or sesame seeds first? Thank you again
Kate
Yes, you can! The only consideration with sesame seeds is that tahini is usually made with hulled sesame seeds. Those tiny shells on sesame seeds that you buy at the store can actually make homemade tahini taste bitter. So, you might stick to cashew butter. :)
Gma
Thank you for your reply!
Jack Smith
Yay! I’ve been wanting to do this, but I figured it was only a Vitamix type thing, which I don’t have. Going to give it a shot in my food processor!
Kate
It should work great in your food processor! Patience is key. :)
Joanne
Does it need to be refrigerated, considering I added honey it maybe too thick to spread. It tastes so much better than store bought almond butter, I used salt and honey as my additives
Kate
Thank you, Joanne! I do recommend refrigerating it to prolong the shelf life, unless you’re going to consume it all within a week or so.
Rachael Styles
Oh my! how haven’t I tried almond butter? The picture of it on toast looks like it would make the most amazing brunch!
Cassie Autumn Tran
I think the hardest part of this recipe would have to be finding my patience in waiting for the almond butter to form! The last time I tried making walnut butter, I was unsuccessful. However, I definitely want to try again with another nut butter. This almond butter looks fantastic!
Kate
I hope this one works well for you, Cassie! I can attest that it is hard to be patient when you smell those delicious toasty almonds blending for a long time. But it’s well worth it!
Kate
Amazing! The first time I’ve been successful at making almond butter. I added the salt, cinnamon and vanilla. Will be a new fave in our household!
Kate
Great! Welcome to the homemade club. I won’t go back either. :)
Sarah F
Do you know if it is worth the extra money to buy organic almonds?
Thanks!
Sarah
Kate
I didn’t use organic for this, but if you have a preference then I would say use them. However, as you noted this might increase the price some.
Tomi Lynn Wilson-Keiser
I do buy organic almonds for one main reason. Almonds and peanuts have some of the highest level of pesticide spraying of most nuts. For anyone wanting to reduce toxins, or with a compromised immune system, it is almost a necessity anymore. And as a side note, all almonds that come from California have to be irradiated unless you buy them direct from the farm, farmers market, or small independent market (even they may purchase irradiated almonds). Irradiated almonds are also not good to soak or sprout.
I love to make my own peanut butter, but have never had success with almond butter so I am excited to try your recipe!!! I have used a Blendtec in the past, but have switched to a VitaMix recently so I am hoping it will blend the nuts as easily, although, I love crunchy nut butter, as well!
I bought your cookbook for the holiday, and we are so excited to try out some of your recipes this week!! Just did our marketing!!
Thanks for such great recipes!
Samantha
Hi Kate!
I made your almond butter today and it’s amazing. I added the vanilla extract and maple syrup and oh man, is it good. I don’t know why I never thought to make it before!
I’ve been following your blog and making your recipes for some time now, but this is the first time I’ve thought to post a comment. They’ve all been wonderful (your baked oatmeal is a fav). Keep ’em coming!
Kate
It’s so good to add in those little extras! Thank you, Samantha for your support and taking the time to comment. I love hearing from you!
Claire Maxwell-Smith
This recipe is absolutely gorgeous! Can’t eat shop bought almond butter now! Just on my second batch of the week after my family devoured the first lot! Thanks for all your great recipes!
Kate
Thank you! I’m glad you are already on your second batch. It’s so simple but amazing.
Kathy
I made it this week and oh man, is it ever delicious! I followed the recipe exactly, adding salt, cinnamon and maple syrup. The maple syrup was the only tricky part – my butter went from a smooth, creamy consistency back to a chunky, dry ball. And it stayed like that for awhile. It took at least as much processing to get it back to the smooth state after maple syrup was added, as from nuts to butter. I stopped the processor when it got to the right consistency, and noticed that the oils were just starting to separate. Patience and attention definitely required, and will be rewarded!
Kate
Yes, it takes a little time. But it’s so worth it!
Austin Cooper
If I sprouted the almonds first, then roasted them, would the process still be the same?
Kate
I *think* so but I’m not entirely sure.
Anne
This recipe is awesome!! Best almond butter ever!! I’ll never go back to buying it!! It was also super easy in a food processor – I’ll be making this on a regular basis!
Kate
Love, love that! Thank you, Anne for your comment and review. It’s gold. :)
Lucy Wright
Lovely recipe, have made it a few time now and it never fails to impress- I tend to add the maple syrup just for a little bit of sweetness but I love how there a few suggest of what to add!
Kate
Great to hear, Lucy!
Cece
Omg! I’m so thankful I came across your blog. I just made the almond butter and it’s so yummy. I used Agave Syrup instead of maple and it’s still tasty. Thank you for sharing , my kids love it. Follow me on Instagram @cecered3 I did post it on there. Blessings to you. ❤️❤️
Kate
Thank you! I’m happy you like it so much. If you would like to leave a star review since you liked it so much, that would be great.
Mariel
Hi how long is the shelf life of this recipe? Thanks
mariel
Kate
Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Iralyn
Does this absolutely have to be refrigerated? I really want to make some and send to my husband overseas, but it takes week or a little more to get to him in the mail… His healthy options are limited where he is, so I’m always trying to think of things I can make and send him. I’ve already sent him a bag of your cherry pecan muesli and he loves it! Thanks!
Kate
I would recommend it to keep it fresh and less likely to run into spoilage. How thoughtful of you! Possibly try to ship in an airtight container with dry ice to keep it fresh. It only keeps in the refrigerator for up to 2 weeks. But, I’m not sure how well it will travel.
Iralyn
Thank you for the advice!
Robin
Looks great, as does your site. I just went through a whole process of soaking then roasting my raw almonds as I read you get a lot more of a digestible nut and utilize more nutrients that way. Just a tidbit for you. Off to make almond butter!
Kate
Thank you for sharing! Let me know what you think, Robin.
Sonja
Hi quick question, how long will the almond butter stay “fresh”? Should it be stored in the refrigerator or in the cupboard?Thanks so much!
Kate
Step 6 has the storage recommendation. :) Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
stuart
Thank you, Kate! I’m going to try with a little bit of fresh coconut.
Kate
Thank you, Stuart! I appreciate the review.
Msk
Thanks for sharing! I have been making my own nut butters(almond & peanut) for awhile with my Vitaminmix. I do roast my almonds and I buy my peanuts from Trader Joe’s already roasted. I do not add anything to them and I absolutely love them.
Before making my own nut butter, I never would have eaten it by itself. A spoonful of either is one of my quick go to snacks with apple. Never tried almond butter on banana nut bread. I will have to try that the next time that I bake some. Thanks for that tip.
Kate
Homemade is the best! Thanks for sharing!
Tina
I have the 5200 Vitamix and have been totally unsuccessful with nut butters.
Did you ad anything to the almonds. I did not toast them, did you?
Any help will be greatly appreciated. Thanks.
Molly
This was so good! When I first tasted it, I thought I must have added 1/2 tsp of almond extract instead of vanilla…but no! I had added vanilla, and the almond flavor was truly the almonds shining through in a way I don’t taste from store-bought. Thanks for a great and detailed recipe!
Kate
Fantastic! It truly is gold. Thanks for sharing and for your review, Molly!
Stephanie Gutz
This was easy and good. I skipped the additional ingredients but added about 2 tsp salt. Thanks!
Kate
Thank you, Stephanie for sharing!
Lisa
Thank you, thank you, thank you. I made this last week and it was amazing, made a triple batch today. I make paleo tortillas and put this on them, they are such a great treat. Had it on a banana and again amazing. Thank you so much for sharing it, truly worth making.
Kate
You’re welcome! I love the combination, Lisa.
Nick
Wow this is awesome! For some reason I always thought Almond Butter was difficult to make. One question, as far as preservation goes, only two weeks in the fridge? Are there any tricks as I want to make a big batch, as store bought lasts forever outside the fridge, but I guess they do some unnatural stuff to the butter.
But thanks so much for all you do. Originally from US, I now live in Italy and am missing a lot of stuff I buy in US Supermarkets, and it’s causing me to look how to make a lot of things on my own, and ya know what? Million times better than store bought…and easy. Been really stepping up the veggies recently because my wife is pregnant and we want to be as healthy as possible. Thanks so much!
Kate
I wouldn’t feel comfortable saying something else. You could try longer and use your best judgement on taste and smell. Thank you for trying it, Nick and for your review!
Ellie
I cant get over how simple this is! I added 1tsp coconut oil + 1tsp cocoa powder and boom! My favorite nut spread ever. Thank you for this♡
Kate
Oh that sounds great! Thank you, Ellie.
Dorothy Donahue
Just made this yummy almond butter, had some muesli bread in the oven and thought this would be a great combo, it was. I only used 2 cups of almonds as I didn’t want such a gig batch. I used a Kitchenaid blender and played around with the settings. I found that the stir setting made perfect almond butter fairly quickly with minimum scraping down of the sides. Am now enjoying my almond butter and fresh from the oven bread.
Kate
Hank you for sharing, Dorothy!
Patti Pierce
Dorothy, what is muesli bread? I usually make muesli for breakfast with yogurt, fruit, oatmeal, and chia seeds.
Please let me know where to find the recipe for muesli bread?
Thanks, PattyP
Isabela
What happens if you put the add ins before it’s creamy?? Oops
Kate
Did it turn out for you?
Mrs Jennifer N Morris
Hi from the UK. Just made this lovely almond butter – thank you
Kate
You’re welcome!
Pam
So I worked out my butter starts to go crumbly again when I add the maple syrup. My key is to go light on the maple syrup and it seems to be fine. Great recipe Kate!
Katie Miller
Is there a way to make this into crunchy almond butter?
Beth
Hi Kate, I’m intrigued! Will this almond butter separate in the fridge like the store bought natural ones do? Will I have to stir it up again each time before I use it? Thanks.
Melody
Thanks for emphasizing patience, patience, patience! I kept thinking it wouldn’t turn creamy but it finally did! It is really delicious. It definitely would make a really nice holiday gift or host gift.
Kate
I’m glad you loved it and took my warning! It’s so worth it.
Joni
I forgot to pick up almond butter for a recipe I was planning to make, but I had plenty of almonds on hand. I found your instructions and probably won’t be buying premade almond butter any more! It definitely was more delicious than store bought. Outstanding!
elizabeth wuthrich
Just tried this and its so good and so easy!! My husband and daughter loves it!! Thank you! I didnt even have to add the honey. its so sweet with the vanilla and cinnamon!
Kate
You’re welcome! It’s so good as is, I agree.
Jeni
Hi, have you ever tried soaking and then roasting your almonds? The soaking is supposed to get rid of the tannins which inhibit nutrient absorption. Just wondering if it would work the same.
Kate
I haven’t for this one. I would need to try it. I like the idea of one less step of not soaking. If you try it, I would love to hear how it worked for you!
Eleanor
I’ve made this a couple of times now and it is so good! I’m from the UK but live in France and almond butter doesn’t really exist here so I used to have to buy it every time I was back in the UK. So happy to finally be able to make it myself!! Thank you for this recipe
Kate
I’m glad this recipe is perfect for you, Eleanor!
Cia
I was looking for an almond butter recipe and stumbled across your website during my search. I followed your tips exactly, using my Vitamix, and my almond butter turned out great!! Thanks so much for sharing! I prefer homemade to store bought any day… not only for the taste, but also because I have total control of the ingredients going in my body.
Kate
Welcome! I agree, another reason to make homemade. Thanks for sharing, Cia!
Betsy Hase
Hi Kate,
This is a first for leaving a comment anywhere. I wanted to start making my own nut butter and started with your Almond Butter as a start. I changed it up with making it with almonds, cashews and pecans. I did toast them a little but you have to be so careful with the pecans because they burn quickly. I wasn’t as patient as you with the food processor (mine kept bogging down)and added in 1/4 cup of avocado oil which doesn’t change the flavor in my opinion. Instead of cinnamon I used pumpkin pie spice along with the salt and vanilla. I did not add anything sweet in it. All the flavors are subtle and the outcome was the best Nut Butter that I have every had. I couldn’t have created it without you. Thank you so much.
Kate
Thank you for commenting, Betsy! Tank you for sharing you variations. I love that this provided inspiration for you.
Susan
Thanks for the tips! But….it was nice and creamy but immediately after I added salt, a little maple syrup and some cinnamon it got rather thick…???
Kate
Keep blending! It will turn creamy again.
Lea
Sooo I went on a search for an almond butter with no additives.. just almonds as the only ingredient. I found one and had since been obsessed. I went through 1 jar like every week until one week during check out, I look at my receipt and see an odd price. So I question the cashier because he must have made a mistake.. nothing I bought could have been worth $17. Well turns out after weeks of buying it, I was paying $17 for a jar of almonds!!! I dang near died at that checkout. So I started using it very sparingly and I’m officially out! I’m thinking, there must be a better way! Google (I mean God!) brought me to your site and this stuff is good! Like better than the almond gold $17 good! Your recipe couldn’t have been more easier to follow and was exactly the steps I encountered. The only thing is it took me like an hour! Granted, it’s fairly late here in South FL and the beautiful weather calls for open windows. My poor neighbors deserve some for the inconvenience LOL. I got so giddy when my ninja started slowing down …like hallelujah the blades are getting stuck which means we’re getting close! It’s funny because the consistency didn’t look right so I’m like… you’ve come too far now, just keep processing! Finally, an hour later (possibly took so long because I felt bad and tried to give my neighbors && my ninja a break) I have this AMAZING almond butter and it was perfect all on its own in my opinion. Also, I am incredibly happy because it’s a fairly easy clean up! Like I thought it would get stuck and fly everywhere but not at all! You live and you learn, right? No more $17 jars for me AND for the love of my neighbors, do it during the day!
Desiree
Thank you very much for sharing your gift. I’m in the process of learning how to cook. I haven’t made almond butter yet, but very likely to in the future. Your instructions were easy to understand and your ideas are motivating. Thanks again.
Kate
You’re welcome! Thanks for taking the time to comment.
Diana
Thank you for this great recipe. If I may give you one tip, it’s more healthy to soak the almonds overnight with water and something acidic, such as a tablespoon of lemon juice or vinegar, to minimize the antinutrients in almonds.
Kate
Thanks for sharing, Diana!
Raymie Saffron
Thank you so much for this, I can’t wait to try it! I’ve been trying to cut out olive oil spread for ages now, as it’s so processed and full of artificial coloring.
Kate
You’re welcome, Raymine!
Maggie Ham
Not for the faint of heart but quite liberating as well! Patience patience patience! But rewarding:)
Kate
I’m glad the almond butter proved worth the effort, Maggie! Thank you for reporting back!
christy
The almond butter is delicious and I love the addition of a touch of cinnamon and vanilla but I would absolutely recommend using a food processor. I think I ruined my relatively new Breville blender.
Kate
Oh no! I’m so sorry to hear that.
D.J.
Just made this at home with a tablespoon of stevia instead of regular sweetener to make it more keto friendly. That said, it’s incredible. I never thought to try and make my own and I just have a basic run of the mill food processor. With some time, it came out really creamy. Thank you!!!
Kate
Thanks for sharing, D.J.!
Norma Taylor
my husband has Diabetes, to keep his off insulin, we had to change his diet. So we have been doing this Palo / Keto . A lot of these recipes call for Almond Butter, so I came looking for how to make it. I will let you know how it went.
Kate
How did it work for you, Norma?
Katy
Just made this today and it’s delicuous. You’re right though patience is key, but it’s worth the wait!
I’m currently on an eating-better health kick and trying to eliminate added preservatives. This gives me hope that making homemade is not only so much better for your body, but tastes better! Thank you for sharing. Looking forward to trying some more of your recipes.
Kate
I’m glad you agree! Thanks for your feedback, Katy.
Angie
Thank you so much for this wonderful recipe! This almond butter is the best! This was my first attempt at making my own and I am hooked…your instructions were easy and spot on. The only ingredient I used was slivered almonds and my food processor. Thanks again for this great recipe!
Kate
I’m so happy to hear that, Angie! Thanks for the review.
Ed Kurtz
I have made penute butter before by this method, with an original cuisine art machine. After making this I will purchase the fresh ground at the grocery, then I won’t have to wash the darn thing…
Price is not much different than raw almonds and I can throw away the container. Tast good though.
Kate
Thanks for trying it, Ed!
Bre
Hi Kate, when you’re making your almond butter are you finding that you go to your vitamin or food processor more than the other? Thanks! Bre
Kate
Great question! I depends on what is clean. :) I’ve been using my blender more recently.
Jane
Thank You So Much for these Wonderful Delicious Recipes… I’m changing my eating habits for my health. Your recipes/ideas for me has made it so much easier for me.
Blessings!!
Kate
You’re welcome! I’m excited they are helping and you are enjoying them, Jane.
Meraris Mendoza
Omg!!! This recipe is totally the best!!! My first time doing almond butter!!! What a success!! I added a little sea salt a some honey!! Perfection at its finest!!!
Kate
Happy to hear that, Meraris!
Dan McG
I just made this too. I added some salt and honey. I couldn’t get it back to the same creamy consistency no matter how long I tried so I added a little bit of coconut oil at a time in the food processor until it came back to the proper creamy texture. Man-oh-man does that make the healthy banana bread that much better when spread on it!
Kate
Thanks for sharing, Dan!
Nino
Thank you so much for this recipe! I have already made it 3 times and it works like a charm. Creamy and delicious. The extra ingredients are the perfect final touch!
Have you tried adding the extra ingredients before the butter is creamy?, maybe at the beginning of processing the almonds? I followed your recommendation of doing it after, but then the mixture goes back a couple of step and takes me a while to get to my desire consistency.
Anyways! I just loooove this recipe! Thanks again!
Kate
You’re welcome!
Linda
All I have are
sliced almonds can I use those instead?
Kate
I haven’t tried it, but it should I would assume. Make sure to measure quantity by volume vs cups. Let me know how it tuns out for you!
Berenice Weihl
Just made it with my sprouted skinned almonds, perfect! Thank you
Kate
You’re welcome! Thanks for the review.
Anne
I used my food processor to make this almond butter. I was worried it would take a long time like you warned but it took less than 2 minutes to turn to almond butter! I was shocked it was so quick. I purchased raw organic almonds from the bulk section at my grocery store, roasted them for 10 minutes at 250 degrees turn off the oven, forgot to take the almonds out and walked my dogs for an hour. When I got back I saw my almonds sitting in the oven and immediately was scared that I might have roasted them for too long. I took them out to cool on the counter until they just slightly warm and then put them in my food processor. No problems at all! It tasted perfect and was very creamy! I do think your tip about blending them when they are still warm probably makes a difference. Thanks! So glad I saw that comment before they cooled all the way.
Kate
Hooray!! I’m glad it was so quick for you. Thanks for sharing, Anne!
Taylor
This was so great! Thank you for the tips about patience! I was thinking it would never turn to butter but alas… it did! So yummy!
Kate
You’re welcome! I’m glad you are enjoying it, Taylor.
KayL
This is the perfect recipe for almond butter. I made it for the first time and it was absolutely delicious. I always appreciate your recipes as they’re so easy to follow and use basic ingredients. Thanks for sharing this one with us!
Kate
I’m glad you love it, Kay!
Ksk
When you say a long time, you might want to specify minutes. I stopped after 20 minutes on and off, scraping it down the cuisinart and threw it away. Spent at least 10 minutes on the “clumpy- ball” stage. Never got to creamy.
Kate
I’m sorry this didn’t work well for you, Ksk. Thank you for your feedback.
Pamela Hinton
Katherine, I’ve made this a few times and love it, BUT… I get it to a lovely creamy consistency and as soon as I add salt & other add-ins, it goes back to being crumbly. Am I doing something wrong or not being patient enough? I keep mixing for another 10 minutes or so, but it stays crumbly. Advice appreciated!
Lori S
Hi Kate, I’ve made your almond butter three times, twice without toasting, once with. Yup, toasting is a lot faster — but it turns out great eventually anyway, and I’m SO glad to have found your method! Now, I have a cookie recipe that calls for 1 c almond butter, and it says “must be drippy and 100% almond based”. Drippy? Really? If I process the butter further, will it ever be drippy? I’m tempted to forget about drippy and just try the recipe anyway. Any thoughts?
Kate
Maybe if you warm it? I’m not sure how to get it drippy like I’m interpreting unless you add oil. See what happens when you warm it. Glad you have been loving it!
Bambithegirl
I am blown away!!! I borrowed the in laws’ magimix, and from start to finish was about 20 minutes. I have a perfect nut butter (i added 4 softened dates for sweetness instead of honey) that works out almost half the price of its store bought counterparts. I will be adding this to my homemade banana ice cream tonight instead of peanut butter!
Kate
Wonderful to hear! I’m really liking the sound of your combination, too.
Holly Brocato
My doctor has me on a strict diet so I substituted SweetLeaf Vanilla Creme Drops for the maple syrup (making it a little more Keto) and it is delicious! I set my timer for 15 minutes so I didn’t get impatient. The ground nuts ball up, the ball rolls around the food processor THEN breaks up and gets creamy.
Kate
It takes time, but worth it! Thanks for sharing, Holly.
Sabina
I am anxiously awaiting to see the results of my labor. I keep reading that it takes a while. I’m on my 2nd hour of using the blender! Looking forward to tasting the finished product.
Kate
Hi Sabina! You have been blending it for 2 hours? It shouldn’t take it that long! What is the consistency?
Sabina
Hi Kate!
I blended it for nearly 4 HOURS! It was the consistency of fluffy ground up almonds. I decided to put it in my processor. Magic! It turned creamy in under 5 minutes. Delicious! Next time I will just use the processor.
Susan Boothe
My husb is on th SCD diet and wants me to make paleo sandwich bread which calls for alm butter so I’m gonna use your recipe. Thanks for the offering.
Kate
Let me know what you think, Susan!
Mary W Leung
It tastes great. I have a question though. How do you make it smoother and less dry? Do you just mix it more? Is there such a thing as over mixing in the food processor? Thanks for the great recipe.
Kate
Hi Mary! Since this doesn’t have added oil as a lot of store-bought, it won’t be as wet or runny. You can keep mixing until desired texture. I hope this was helpful!
Coralie Melling
Hi Kate
I made this a couple of months ago with huge success. It’s so easy and I can’t believe I’ve left it this long to make my own. I just love my apples with almond butter, mind you, it never lasts long enough to spoil.
Today I’m going to add the add ins, salt and vanilla. I’m sure it will be as delicious as my first batch.
Thank you.
Kate
Thanks for sharing, Coralie! I hope you loved it just as much with the add-ins.
Selrol Ng
Hi, thank you for the recipe! I absolutely love the almond butter! I just feel a lot healthier knowing what i put into the spread. Love it!
Kate
Thank you!
claudia carvalho
My almond butter is not turning creamy
What should I do??
Kate
What are you using to mix it? How long have you been mixing it? It can take some time!
Lisa
This recipe is wonderful. I have made almond butter in my Vitamix and it’s a workout having to tamper it so much. I had to add a bit of oil in the Vitamix. Making it in my 30+ year old cuisinart was so much easier! I didn’t add anything and it was so good.
Kate
Thank you for sharing, Lisa!
Shannon
I just made this with just honey and a touch of vanilla at the end. You are absolutely right, it didn’t look like it was ever gonna “go”, but when it did, it was awesome! I did have to start and stop a few times to let the machine and the almond butter paste cool down. I also made a quick batch of refrigerator cherry preserves to go with this for some yummy AB&J sandwiches. Kid approved and I snuck in quite a few “tastes”…quality control, ya know!!
Kate
I’m glad you love it just as much as I do!
Danniella
I made this in my Ninja Bullet since I don’t have a blender or food processor and it turned out pretty nice! It did take a long while for the consistency to turn creamy but the taste was great! Thank you!
Kate
I’m happy to hear it worked so well for you, Daniella! Thank you for your review.
Janet DeVasher
Delicious – a keeper!
Kate
Thank you, Janet!
Jennifer
please tell me what I did wrong! I blended the roasted almonds until creamy, the I put above ingredients in and blended just a little more (maybe 30 seconds) to get things mixed up and the consistency went back to the hard ball against the side of the processor. It tastes great but I was hoping it would stay that creamier consistency. What can I do?
Kate
Hi Jennifer! Sometimes you need to keep blending for awhile after you add the ingredients. It will turn back creamy! :)
Susan
After I added the additional ingredients, the almond butter got real thick and dry, not creamy. What went wrong. This happed both times I made it.
Kate
Hi Susan! Did you continue to blend after that?
Susan
I put it in a glass bowl and let it cool down. I was using a vita mix and thought maybe I got a little over zealous with it. When it was cool, I put it back in the blender with a little avocado oil and blended it at a low speed. It finally came to a smoother consistency.
Thanks!
Jimmy Lewis
Almond butter recipe worked perfectly with only almonds and salt.
Kate
Great, Jimmy! For your review.
Meg
Absolutely loved this recipe!! I usually buy almond butter form the grocery store but saw that we had some plain almonds in our pantry!! I wanted to have fun and make a home-made almond butter. Thank you so much for this wonderful recipe! I’ll make this every time instead of buying haha!!
Meg
Oh, and I give it five stars haha!!
Kate
Thank you for sharing, Meg!
Debra Deppeler
Thanks for all the tips.
I did not have your patience and still had success with 1/3 C dry roasted salted almonds in my Magic Bullet for several 10 second bursts with scraping and hand mixing in between bursts.
Then, I added 1 T cocoa powder, then 1 C shredded unsweetened coconut.
Finally, divide into 8 balls and freeze. Now, I have low carb treats.
Kate
You’re welcome! I’m happy you enjoyed it. Thanks for sharing your method!
Jill Meli
Thought my poor food processor was going to explode as it got so hot, but final product was tasty
Kate
Oh no! I’m glad everything worked out.
Leilani Brabant
I followed this exactly. After an hour and finally adding 6T coconut oil, still no butter. I’m very bummed. :'( I wish I knew what went wrong.
R
when does it expire?
Kate
Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Ashley O'Brien
Question- how long does this keep for?
Kate
Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Regina L Walker
Hi! Just to clarify the recipe calls for 3 cups OR 16 oz of almonds?
3 Cups would be 24 oz.
Thanks
Kate
3 ups or 16 oz is right. It’s weight measure measure here since almonds don’t equally fill a cup. Does that make senes?
Elisa
Good morning,
I will definately try this out!
What is the best way to store it? In the fridge or cupboard please? I usually strore the ones I buy from supermarkets in the cupboard as they tend to become to hard to spread…and especially when in a hurry it will be difficult to spread …
Thanks
Kate
See step 6, Elisa. :) Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage. You can always gently warm a portion of it when you want it if you find it difficult to spread.
Bruce
Looking forward to making our own Almond Butter, Pecan Butter too. Thank you for the recipe and steps. We will be experimenting with Sunflower Seed Butter as well.
The Almond Butter recipe, you call to refrigerate up to approximately 2 weeks. Is this necessary considering store bought Almond Butter, with no preservatives, do not require refrigeration?
Thanks again!
Bruce
Kate
Hi Bruce, I can only speak to what my experience was with spoilage based on the making process.
Bruce
Thank you, ma’am.
Bruce
Jackie
It seized up as soon as I added the maple syrup and vanilla. Did some research and it seems to not be recommended to add these for this reason. What do I do with all of this seized almond butter now? Wonder if I could hide the weird texture in a cookie… Any other ideas? I don’t want it to go to waste.
Kate
Hi Jackie! I’m sorry you didn’t love this recipe. Once you add the add-ins, you will want to keep stirring. It will go back to the creamy consistency.