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.
Mary Lenz says
I do not like nuts! Do not like nut butter either I am making it for my grandson who has a peanut allergy. I don’t know what Almond butter should taste like nor do I know what it should look like but mine is dark brown compared to the pictures I have seen did I roast my almonds too long? I roasted about 2 cups and had an additional cup or so of raw.
The color is an indicator of how long you roasted the almonds. If it tastes good then that’s all that matters!
pat marino says
would soaking raw almonds in water overnight. make almonds turn into almond butter quicker.
Peggy Pittman says
One thing I’m finding, after having bought a new food processor/blender just for the purpose of making nut butters, is that if the wattage of the motor is not high enough, you don’t get the speed necessary to go beyond a dry-paste texture. There must be a need for a machine higher than 700 watts, because I did everything all the recipes say to do, and I still don’t have creamy almond butter. I have a very sticky, just-barely-paste, and that’s after adding a little coconut oil to try to help it along. Could I ask what is the wattage of your blender?
Peggy Pittman says
I should mention that the almonds were raw, and now I see another comment about the roasted version turning into butter more quickly. I may have to try that before I give up on this new machine.
I did it both ways. SoaKing in water for over 12 hours, then roasting ON the lowest temp in the oven for d
TEn hours gave me the creamiest Butter ever after blending in Vitamix for 10 minutes.
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.
What do you roast the almonds with?? Anything or by themselves?
I soaked the almonds before roasting.
Jennifer VN says
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 says
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!
Shelby hall says
Yes I did the same!
Teresa Cook says
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?
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.
I had the same problem! Waiting on mine to cool down so I can try it some more :/
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!
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..
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
Kayle (The Cooking Actress) says
homemade nut butters are my fave and your almond butter looks great!
Sara Hazeldine says
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?
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 says
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!