Making nut butter from scratch is something incredibly easy and satisfying. Creamy, thick, rich, and luxuriously tasty with just one ingredient.
Jump to:
The Best Homemade Almond Butter
Making your own nut butter is incredibly rewarding. Plus, finding a high quality store bought almond butter with no cheap oils or added sugars can feel like a minor miracle, and usually comes with a premium price tag to match.
Stir almond butter into your overnight oats, chia pudding, or spread on your toast with a drizzle of honey for a healthy sweet treat.
Ingredients
Pro Tip
Blending nuts is hard work. If you notice your food processor motor smelling warm, making a strained noise, or getting hot to the touch, stop immediately. Give your machine a 5-minute breather before resuming.
Homemade Almond Butter
Skip the store bought and make your own almond butter with just few ingredients. It is thick, rich and so full of flavor with an endless variations.
Servings: 28 Tablespoons
Instructions
-
Preheat oven to 350°F/180°C.
-
Place your almonds on a baking sheet and spread in an even layer.
-
Roast in the middle of the oven for 8-10 minutes, stirring halfway through roasting.
-
Remove from heat and let it cool down for 5-10 minutes.
-
In the bowl of your food processor, add roasted almonds and salt if using.
-
Blend in 1-2 minute increments, stopping after each to scrape the sides and bottom of the food processor bowl. This needs time depending on your food processor. Mine took a little over 20 minutes so be patient.
-
If you feel your food processor needs a little help add oil in teaspoon increments.
-
Let the almond butter cool down to room temperature and scoop into a clean glass jar.
-
Cover with lid and refrigerate for 3-4 weeks.
Notes
If you feel the motor is making weird noise or getting too hot, stop and give it a break.
Some of my favorite add ons are ( add them towards the end of processing): vanilla extract, cinnamon, honey or maple syrup.
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Sodium: 0.2mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 42mg | Iron: 1mg
How to Make Almond Butter
1- Spread raw unsalted almonds in a single, even layer on a large baking sheet. Roast in the middle rack of the oven, stirring them halfway through. Remove and let them cool for 5–10 minutes.
Tip: They should be warm to the touch, but not scalding hot. If they are too hot, they can overheat your food processor; if they are completely cold, they won’t blend as easily.
2- Transfer the warm almonds into the bowl of your food processor (along with a pinch of salt, if desired). Turn the processor on and process for 1-to-2-minute increments. First, your almonds will become a fine meal.
3- Then, they will form a thick, clumpy paste. After every couple of minutes, stop the processor and use a spatula to scrape down the sides and bottom of the bowl.
4- Finally, the oils will release, and it will magically smooth out into a glossy, runny liquid. This process can take anywhere from 15 to 25 minutes depending on your machine.
Tip: If your food processor is struggling or you prefer an even thinner consistency, stream in 1 tablespoon of avocado oil in tiny teaspoon increments. If you want to add any flavorings (like vanilla or honey), pulse them in right at the very end.
FAQs
It just needs more time! Nut butter goes through a “dough” phase where it looks dry and balled up. Keep blending and scraping; as long as your machine is running, the heat and friction will eventually force the oils out, turning it silky smooth.
You can, but it must be a high-powered blender (like a Vitamix or Blendtec) equipped with a tamper to constantly push the ingredients down into the blades. Standard blenders will likely overheat or jam.
No. If you have patience and a decent food processor, the almonds have more than enough natural oil to become fully liquid on their own. The avocado oil is purely an optional helper tool.
Keep your almond butter in a clean, airtight glass jar. Store it in the refrigerator for 3–4 weeks. Because it doesn’t contain stabilizers, keeping it chilled prevents the natural oils from going rancid and keeps it perfectly spreadable.
My favorite flavor is vanilla bean and maple. Add the seeds of half a vanilla bean (or ½ teaspoon vanilla extract) and 1 tablespoon of pure maple syrup. You can also make a chai spice flavored almond butter by simply adding a dash of cinnamon, cardamom, ginger, and allspice at the end. Make it a chocolate almond butter by blending in 2 tablespoons of cocoa powder and 2 tablespoons of powdered sugar or maple syrup for a healthy “Nutella” alternative.
More Condiment Recipes
You May Also Like