Homemade Almond Butter

Homemade Almond Butter Thanks to my husband, I’ve recently discovered the wonderful world of “nut” butters. It all began with his paleo diet then the obsession of packing in as much protein as possible into his diet. That’s when the almond butter came in play. He would purchase jars of it from Trader Joe’s but it was so pricey, and ran out so quickly so I had to find a better alternative.

Little did I know, making almond butter at home is practically effortless and only requires one ingredient and just a few minutes of processing time. plus, it costs a fraction of the price of supermarket butters while giving you the ability to control the quality and texture of the almond butter.
Homemade Almond Butter The only items you need on hand to make the almond butter is about 2-3 cups of almonds, a food processor, and about 15-20 minutes.

You can use roasted or raw almonds or a mixture of both. I personally like it with roasted almonds but feel free to experiment with both raw or roasted and see what you like most.

If this is your first time making almond butter, be patient because at first it will look like the almonds will never turn into butter, but then after a few minutes you the oils will release from the almonds and you will begin to see a beauty creamy consistency. The longer you run the food processor the creamier the almond butter will become.

I used 2 cups of almonds and the almond butter mixture fit perfectly into two small 4 oz jars.

Homemade Almond Butter

Homemade Almond Butter

4.4 from 5 reviews
Cook time:
Total time:
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Serves: 1 jar
The exact timing of processing will depend on the size of your food processor and the amount of almonds processed. Less almonds in a bigger bowl will turn into butter faster than a packed food processor.

Ingredients

  • 2-3 cups roasted or unroasted almonds (I love to use roasted)

Instructions

  1. Place the almonds in a food processor. Secure the lid and allow to process for 5 minutes. You will begin to see the almonds turn into a crumbly dry crumb; scrape the sides and continue to process for another 3-5 minutes.At this point the almonds should turn into a rough butter which is not fully ready yet. Scrape the sides and process for another 3-5 minutes or until the desire consistency is reached. For creamier alomnd butter, process longer.

  2. Transfer the almond butter to a sealed glass jar, and store in the fridge or in pantry. The Almond butter will last 2-3 months.

Homemade Almond Butter Homemade Almond Butter

 

15 Comments

  • Claudia

    Hello. This morning I’ve just made my first ever roasted almond butter. By tGod’s grace it turned up super delicious. I roasted the nuts, they were still a little bit warm by the time I put them in the food processor. It was so awesome to see them go from almond meal, to paste, and then turn into butter. Wow I’ll keep making it, and I’ll try other nuts as well. Thank you so much and God bless you. Excellent recipe.

  • Jennifer VN

    So after experimenting with Raw Almonds verse Roasted Almonds. The Roasted Almonds turned creamy in no time. I’m currently struggling to get my Raw Almonds to form, but my processor is getting hot so having to take breaks. Depending on the taste of Raw, verse the Roasted I may always use Roasted. I bought mine Raw and cooked them in my oven at 350 for 10-15 mins.
    Thank for sharing this recipe, I never knew making your own nut butters was so easy. Blogs like yours have help me try new things, be independent and confident in the kitchen, as well as having more awareness of the foods I’m putting in my body.

  • Teresa Cook

    I just reread some posts and saw one about adding coconut oil. I just added about 2-tablespoons of that and now my almond butter is creamy! Yeah!

  • Teresa Cook

    This looks so yummy but mine never got creamy. I followed instructions and processed in food processor almonds nearly 25 minutes, scraping in between. It got to the crumbly stage and I thought it was going to get smooth but then actually went more crumbly and separated more. I have up on it and put it in a container and pressed it together so now it is just a very thick spread. What went wrong?

  • Bonnie

    Having a really hard time with this, help! I do not have a food processor but I read in the comments that a blender should work. I have a ninja (basically a powerful blender) I’m using, but the almond mix is so thick I only get one or two pulses before it’s completely stuck to the sides and I even overheated the ninja! I keep scraping the sides and pulsing and repeat x100 but nothing seems to be helping.

      • Bonnie

        So I ended up pitching out that batch. I have since then bought a food processor for less than $40 on amazon… Works awesome. Another trick I’ve learned since then is to add a little bit of neutral tasting oil, like coconut oil. Helps speed along the process. Hope this helps!

  • Louise

    I was wondering, could I use a regular blender instead of a food processor?
    I dont own a food processor, only a high quality blender..

    • Dorie

      Yes, it should work fine. You may have to stop stir and resume. Keep doing that until you get the creaminess you desire. I blend until it begins to slightly splash on the sides. It’s so delicious and creamy

  • Sara Hazeldine

    hi Layla!
    I made almond butter a while ago and keep meaning to do it again, just haven’t got round to it yet. Yours looks quite runny, yet mine was much more paste-like, even though I added a bit of oil. Any idea why that might be?

    • Dorie

      Just keep blending. It will release the oils as you blend. Blend and stir. Blend and stir. Be patient. It will become creamy. Hope this helps you.

  • Sarah @Whole and Heavenly Oven

    Storebought almond butter is SO expensive, I’ve recently started just making my own! It’s seriously so easy, I don’t know why everybody doesn’t do it? I seriously LOVE how ultra-creamy your version looks! I’d spread this on anything and everything!

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