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How To Make Homemade Almond Butter

I hope you have some patience.

Because you’ll need it, if you want to make your own homemade almond butter.

Patience, almonds, and a food processor. That’s it!

I’m not a very patient person, which probably explains why I haven’t made my own almond butter up until now. I tried making it in my Vitamix once, but the powerful motor was almost too powerful for this particular process–> the moment I smelled something burning, I gave up! (I’m still not sure if it was the motor or the almonds burning…)

It should be noted that softer nuts, like cashews and macadamia nuts, are easily turned to butter in the Vitamix. And rather quickly! Almonds are just trickier.

With all of the almond butter recipes I’ve been churning out lately, I figured it would probably be a good idea to try making my own again.

Not only is homemade almond butter cheaper than the store-bought stuff, it also gives you greater control over the quality of almonds you’re eating. Almonds don’t need to be raw for almond-butter-making (especially if you’ll just be baking with them later), but I do think it’s important that they’re organic. If nothing else, the “organic” label ensures that chemicals aren’t used in the pasteurization process. Yuck!

So, not only will you have the satisfaction of having made your own almond butter, it’ll also be at a fraction of the cost, when compared to the organic jars at the grocery store. Win, win!

Here’s how:

To get started, add the almonds to the bowl of your food processor, fitted with an “S” blade.

Depending on the size of your food processor, you can grind up to 4 cups of almonds at a time. I recommend sticking to about 3 cups, to make the process move a little faster.

Snap on the lid, get the food processor running, and let it do all the work!

Be prepared, the food processor will be running for a while. You’ll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly.

Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark.

As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. You’ll also notice that the almond butter is getting rather warm… this is why I don’t recommend spending extra money to use truly raw almonds. They’ll be “cooked” by the time this process is over, anyway!

After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter– magic will happen.

You’ll finally have a grainy-looking almond butter.

Don’t worry, you’re almost there!

After a couple more minutes of processing, your almond butter will become smooth and creamy.

Even smoother than some store-bought brands. (If you’ve ever bought Trader Joe’s raw almond butter, you’ll know what I mean– there are always chunks of shell in there!)

4.8 from 35 reviews

How To Make Homemade Almond Butter
Prep time: 
Total time: 
Serves: 1.5 cups
A creamy almond butter that’s more affordable than the store-bought versions!
  • 3 cups almonds
  1. Place the almonds in a food processor fitted with an “S” blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
  2. The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy– this takes more time than you’d expect, so be patient!
  3. Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.

You can use the resulting almond butter immediately in one of your favorite recipes, or transfer to a sealed glass container to store in the fridge.

A few tips about making your own almond butter:

  • You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 350F).
  • Feel free to add salt or spices, to your own personal taste.
  • Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.


If you haven’t tried it yet, I hope you’re inspired to try making your own almond butter in the near future. Just like making your own almond milk, once you try it, you may never want to go back to the store-bought stuff again!

Reader Feedback: Have you tried making your own almond butter, or other nut butters?

308 comments to How To Make Homemade Almond Butter

  • Mil

    Should I b soaking almonds same as when making almond milk before making butter?

  • Angie

    Hi, I just made my first 2 batches of almond butter today and they turned out fabulous. I get my almonds at Costco 3 lbs for about $9 which is way cheaper than buying it already made. Thank you sooo much! I absolutely LOVE your website! Blessings!

  • Tonya

    What is the shelf life of almond butter

  • Leona

    Thank you so much for specifically calling out just how long this takes. I attempted it once before and quit way too early because I just knew I must have done something wrong because it wasn’t becoming nut butter-just a big lump of nuts. I do believe it’s time to give it another try.

  • lisa

    This was perfect. added some pink salt and it was really delicious. then I added carob chips and 4 dates…it was unbelievable! Thx for this recipe. ill be making this as opposed to buying it from now on!

  • Barbara

    Hi! Looks pretty simple except for the fact that I don’t have a food processor. Can I use a blender instead? (I apologize if that is a stupid question)

  • Purnima singh

    Heya hi
    Love ur recipe
    Please guide
    Since i cant really find organic and m a little allergic to eating almonds with cover – at times they give me stomache
    So is it alright if i used almonds without their cover ?

  • Purnima singh

    And please tell the shelf life ..
    How long will it last in refrigator ??

    Wud u recommend same way for peanut butter ?

  • […] have almond butter? Try peanut, cashew or sunflower butter. Also-check out this article on how to make your own almond butter with raw almonds & a food […]

  • Sheils

    Any tips on where to get a good deal on almonds other than Costco? Justade it and it’s awesome! Also what is a good deal per pound for almonds? Thanks!

  • Fenny

    I tried this last night, but didn’t get the same result like you did.
    After over 20 minutes the almonds still looked very lumpy, I added oil and finally it was buttery smooth!

  • Felisa M

    About using the Vitamix, the smell. The Vitamix is so powerful, that prolonged use would require the use of ice cubes to cool down the mixture
    otherwise you are cooking the ingredients. The Vitamix will make a hot soup or a smoothie, depending on your desired results. I will try your recipe with the Vitamix and homemade ice cubes ( filtered bottle water)
    I love your Website, Thank you!!

    • Megan

      I wouldn’t recommend adding ice cubes when making pure almond butter– any added moisture will ruin the result. This is why I use a food processor instead of my Vitamix, to avoid using such a powerful motor.

  • Felisa M

    Well I read the other comments and see that others have added extra ingredients. I think we all agree that you have a great recipe, but adding a few other ingredients will not ruin the batch. My intention was just to help others not burn out their machines, like some of them have.
    The Vitamix is a very expensive machine and first learning how to use it is is crucial.

    • Megan

      Yes, you are welcome to add other ingredients, like salt, oil, or even honey (at the end of blending), but water in particular will ruin the texture almond butter and will make it very prone to mold– giving it a significantly shorter shelf life. I just don’t want you to waste your (expensive) ingredients!

      Adding ice is a brilliant move for many other recipes to prevent the blender from overheating, it just doesn’t produce good results in this particular recipe. (Many people have reported it being “fluffy” instead of creamy.)

  • matthew

    This did not work 1 hour and still dry clay, i bought a 300 hundred dollar cuisinart super pro food processor. Still dry!!!!!!!!!!!!!

  • Karen

    A good place to get almonds inexpensively is the bulk foods dept. at Winco, especially if they are opening a new one. I got some for $2 per lb.

  • lindielee

    I’ve been working for over two hours with my old Cuisinart and still don’t have butter yet. I soaked them overnight and put them in my dehydrator to dry. I didn’t roast them – but I’ll try that next time.

  • I used my vita mix to make almond butter. Because of the fast motor, yes it did achieve a smooth consistency. So I transferred the dry mixture to a magic bullet. Still little success. I decided to add a small amount of coconut oil. This helped somewhat. I didn’t want to add too much coconut oil As it would obscure the taste of almonds.
    After one half hour, I still had a very coarse mixture. I gave up and put it all in the jar which is fine because I use the butter in protein shakes. The clean up in my kitchen took as much time as making the almond butter. Got to tell you, I am not convinced that this method is better than buying a $5.00 one pound jar of organic raw in Trader Joe’s.

  • Whoops… Meant to say, it did not achieve a smooth consistency due to the Vitamix motor speed.

  • Ruth

    I made this all the time, and the only key to make it nicely smoth without adding any oils or moist to make it creamy is patiens!!!!! if your turnout lumpy or to dry, you need to spend maybe 5 to 10 extra minutos, and it will turnout the way is suppost to be. I like adding 1 tsp of coconut oil but after my butter is ready because I like the smell.

  • Susan

    Would you mind sharing what kind of food processor you’re using?
    Thanks much? Love the website! Very nice!

  • Barb

    I was wondering if it would take the load off the food processor if you grind them first or is most of the time after they become flour like?

  • amy stumptownbound

    Worked great for me in my food processor. I was scared at first that my motor would overheat but it was fine. It came out great. Thanks for the receipe.

  • […] How to Make Homemade Almond Butter (detoxinista.com) […]

  • Jackie

    I just made this using raw almonds in my 18 year old cheap (didn’t care if I burned it up) Hamilton Beach food processor took about 30 minutes to get smooth and it turned out great…will make again & thanks for the great recipe!

  • Mallorey

    I am thanking my lucky stars I just found your website!! You have so many amazing ideas! I just made the almond butter in about half the time with organic sliced almonds!! It tastes just a delicious!!

  • Karen

    I roasted the almonds for 15 minutes. I had smooth almond butter in a much shorter time in my Cuisinart, maybe ten minutes if that. Very similar to making peanut butter. My only complaint is that it’s too thin, hope it thickens up a bit in the fridge.

  • Fan of your site, I make many recipes from it! Thanks for this one! It rocks

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