How to Make Almond Butter
Homemade almond butter is healthy, affordable and even more delicious than store-bought! Learn how to make almond butter with this easy recipe.
Updated by Kathryne Taylor on August 29, 2024
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!
Homemade Almond Butter
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love this recipe and make almond butter about every 3 weeks. I have an older Cuisinart and the lid is coming apart. I borrowed a neighbor’s newer Cuisinart and it didn’t seem as sturdy as my old one. Both the new and the old machines took me about an hour to make creamy nut butter. I wanted to know if you can recommend the best food processor for nut butter? I need to buy a new one.
Thank you for all your great recipes.
A Vitamix is best and works for so many things. You’ll never regret the purchase.
Hi. Just wondering whether you use blanched almonds or simply with the skin on. Thanks.
Your recipes no longer print with images. :-( I very much enjoy your recipes, but I do wish that they would still print with the images. Thanks for sharing.
I highly recommend if you like stuff mixed with your strawberry and blueberries also a good recipe
Nice recipe ! I have a question. I used a food processor and finally everything became very creamy, then I put some salt, cinnamon, vanilla and maple syrup and as soon as I turn on the food processor everything became very tight and solid, no more creaminess. Do you have any ideas about that ? Thanks !
Hi Hans, did you allow it to cool prior to adding the mix-ins?
This is amazing the add ins kicked it up a bunch. Will make this again ASAP as don’t want to run out. Thank you for posting
Todd
Possibly add a bit of olive oil?
Hi, I just have a question, been making your Homemade Almond Butter for years, always turns out perfect. However, my last three attempts have not turned into a ball, just remained a liquid? I have followed the recipe, as I always do but it doesn’t make a ball. Its such an easy recipe and my success rate has been perfect. Any ideas what I could be doing wrong. I cool the nuts, should I try cooling to almost cold, I’m open for suggestions! Thanks
I’m sorry to hear that. Have you bought new almonds? Or are you using the same ones that have caused issues? Are you letting it cool before adding the optional add-ins?
Hi.
Followed instructions. Using Vitamix. Attempted to make it but only using 1-cup of shelled almonds. Followed both the Vitamix directions a d yours. After about 15-20 minutes had a very thick mass of thick paste. Added 1 & 1/2 TBS’s light oil and 2 TBS warm water. Blended for another 20 minutes and still very thick and dry. What do you recommend to salvage this batch?
I had same problem, so I added tiny tsp water at a time, blend until smooth & creamy. I also added tiny bit of almond extract. Mmmmm good!
Thank you so much for the Almond Butter recipe! I love this stuff! I have made it three times already. Twice with the almonds, once with almonds, pecans and walnuts. It’s so delicious! I love to spread it on apple slices.
That’s great to hear, Stephanie! I appreciate you sharing.
Made perfect butter…thanks! Just a note that may be helpful: i used SPROUTED organic almonds and they processed down in like 5-10 minutes. Perhaps the sprouting made it way faster. Also, in case anyone wants to know: i find sprouted almonds at Azure Standard (a monthly neighborhood drop of all kinds of awesome organic items.).
Can you substitute almomd flour to make almond butter. (using the recipe that you shared with us)
It won’t get the same result. I hope you try this recipe!
Hello! Can I use sliced almonds if I still roast them first? Also, can I make it with less almonds? (2 cups sliced almonds instead of 3?)
I haven’t tried it so I can’t say for sure, sorry!
Can you use almonds that are not raw so you don’t have to bake them
Thanks for sharing.
I want to use the over load of almonds from a trail mix, that my husband picks out. Do I need to boil and peel them?
Sitting here picking put the almonds from trail mix wondering the same thing! What did you end up doing? Did it work?
This was absolutely, delicious and I definitely, will make it again.
I needed a liver friendly, spread and this fit the bill perfectly!
Thanks so very much for sharing.
Hi.
Followed instructions. Using Vitamix. Attempted to make it but only using 1-cup of shelled almonds. Followed both the Vitamix directions a d yours. After about 15-20 minutes had a very thick mass of thick paste. Added 1 & 1/2 TBS’s light oil and 2 TBS warm water. Blended for another 20 minutes and still very thick and dry. What do you recommend to salvage this batch?
My only current option is a blender, that being said, do I just blend at the highest speed for as long as it takes?
Hello! I’m so happy to have this recipe since I love almond butter. My question is: why does it need to be refrigerated? I have almond butter from the store that’s only almonds and salt and I don’t need to refrigerate it and it has a pretty long shelf life.
Thanks so much!
This is sensational! If anyone reads this, have faith – it really does come together, into a smooth oily ball. And importantly, the nuts must still be warm, probably to ease the oil’s extraction. My first batch was with a bag of ready roasted whole almonds (which weren’t warm, obviously) and it took ages. Second load was almonds I had roasted and they worked like a charm. I added the first batch and blended all together. Perfect. Drunk with my success I pulled out a bag of pecans left over from Christmas and roasted and processed those, then added all of the above with a splash of honey. This is honestly the easiest thing to make and is beyond delicious.
I’ve made almond butter a few times, tried your idea of roasting the nuts this time and the flavor is interesting but next time I’ll go back to using raw nuts. The add-ins of cinnamon, salt and honey are great.
Love this made half the receipe with half walnuts and almonds. Needed nut butter for a receipe.
Roasted my nuts for 6 minutes in the air fryer. Turned twice.
Came out amazing in the food processor took maybe 15 minutes. Tastes delicious!
Thank you!
This is so good. As Kate says, it doesn’t happen instantly but it will happen!
This came together in 5 minutes in my new Cuisinart. It is not “smooth” but slightly grainy and it is creamy. I will definitely be making it again.
How come this has no oil in it but all the store ones do?
It was surprisingly easy to make. I used the food processor because it’s easier to clean than the blender.
I didn’t bother with the flavorings- it’s fine as is
Will totally make again
I wonder if I could freeze it???
Thank you for sharing this recipe!
Two questions: what is the best way to store the nut butter, and how long does it stay good for? <3
Can sliced almonds be used instead of whole?
Can you freeze this?
Hi! Is it possible to use unsalted, roasted almonds? I have a huge bag I need to use.
Hi Alaina, it will alter the flavor profile, but the process is the same.
How long does this store? Can I keep in fridge or does it need to be refrigerated? Thanks!
Hi Emily, This recipe yields about 1 ⅔ cup almond butter (that’s 16 ounces, the equivalent of a jar of almond butter from the store). You can store it in the refrigerator for about two weeks.
Wow, didn’t realise how long this would take but it’s certainly worth the effort
This almond butter is so yummy and a tasty treat. I spread some on a banana! But it was kinda crumbly.
Hi Holmes, what kind of blender or food processor did you use? If you are patient, you can get it smooth. 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.
Oh my gosh! Let me tell you I am blown away by this recipe. To be honest, I was a bit doubtful…. I’ve been holding off buying almond butter due to the skyrocketing prices and my husband had finally convinced me to just make our own. After 2 months of procrastinating, I decided to make almond butter this evening and boy am I glad!! It is so easy to make and so creamy. 100% recommend and have already added this recipe to my frequent recipe pile.
I used my fairly small 6 cup kitchen aid food processor and it took under 10 mins with the roasted almonds.