Homemade almond butter is fresh, healthy, and so much tastier than store-bought for a fraction of the price. No oil or any other ingredients required.. just freshly roasted almonds and a blender is all you need to make this creamy decadent butter.
Thanks to my husband, I’ve recently discovered the wonderful world of “nut” butter. It all began with his paleo diet and the obsession of packing in as much protein as possible into his diet. That’s when the almond butter came into play. He would purchase jars of it 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 butter while giving you the ability to control the quality and texture of the 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.
How to Roast Almonds
You can use roasted or raw almonds or a mixture of both. I personally like it with roasted almonds. Roasting the almonds only takes 10 minutes but it adds so much nutty flavor and helps them process much faster too.
To roast the almonds, simply pre-heat your oven to 375F. Spread the almonds on a baking sheet and roast in the oven for 8-10 minutes, stirring halfway through. Allow almonds to cool for at least 5 minutes before processing.
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 oil will release from the almonds and you will begin to see a creamy consistency. The longer you run the food processor the creamier the almond butter will become.
How to Store Almond Butter
Allow almond butter to cool to room temperature then transfer to a mason jar or an air-tight container and store in the refrigerator for up to 3-4 weeks. Be sure to check for signs of spoilage after 3-4 weeks.
I used 2 cups of almonds and the almond butter mixture fit perfectly into two small 4 oz jars.
Homemade Almond Butter
- 2-3 cups almonds
- To roast the almonds, if using un-roasted almonds, pre-heat your oven to 375F. Spread the almonds on a baking sheet and roast in the oven for 8-10 minutes, stirring halfway through. Allow almonds to cool for at least 5 minutes before processing.
- 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 desired consistency is reached. For creamier almond butter, process longer.
- Transfer the almond butter to a mason jar or an airtight container, and store in the fridge or in pantry. The Almond butter will last 1 month in the fridge.