Here’s how to make almond butter at home, with step-by-step photos. No added oil required! This process is similar to making your own coconut butter or peanut butter, but when it comes to homemade almond butter you’ll need a little extra patience.
Almond Butter Ingredients
This homemade almond butter is made with just one ingredient— almonds! I use raw almonds, as I prefer their more mild flavor, but you can use roasted ones if you prefer.
There’s no added oil required for this recipe, as the almonds will release their natural oils during the process. Look for organic almonds, if possible, as all “raw” almonds are required to be pasteurized in the United States, and organic almonds are steam pasteurized, rather than using chemicals.
Almond Butter Benefits
Almond butter has been getting a lot of positive attention lately, possibly because it has more vitamins, mineral and fiber when compared to peanut butter. (Because peanuts are a legume, they also aren’t a part of the Paleo or Whole30 diets, which has many people looking to almond butter as an alternative.)
Here are a few other benefits of almond butter:
- It’s a good source of monounsaturated fats, which have been associated with a lower risk of heart disease.
- Almonds are one of the best natural sources of vitamin E, an antioxidant, and may also help lower cholesterol.
- It’s a good source of magnesium, which is thought to promote healthy blood pressure.
- Studies have shown that people who regularly eat nuts & nut butters tend to avoid weight gain, despite the high calorie content in nuts. This may be due to the fact that nuts and nut butters are satiating and help balance blood sugar levels.
Homemade Almond Butter in a Blender
I use a food processor to make my almond butter, but you can use a powerful blender, if you’d prefer. I recommend adding 1/4 cup of oil to the recipe in that case, to help facilitate blending. My old 2-speed Vitamix would produce a burning smell when trying to make almond butter without the oil, but if you have a 10-speed Vitamix, the lower settings will help to avoid that.
How to Make Almond Butter
As I mentioned before, making almond butter really just requires patience, but I’ve included step-by-step photos below to help you gain the confidence you need. I think it helps to have a visual example!
To get started, I recommend warming your almonds in the oven for about 10 minutes at 350ºF. This step is optional, but it can save you and your food processor some time, as the almonds will heat up regardless from this process.
Add the almonds to the bowl of your food processor, fitted with an “S” blade, attach the lid and start processing. I use one pound of almonds at at time, which is roughly 3 cups.
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 size of your food processor, you’ll notice a change start to happen around the 10 to 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
After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter and want to give up– magic will happen. You’ll finally have a grainy-looking almond butter. Don’t worry, you’re almost there!
After a few more minutes of processing, your almond butter will become smooth and creamy.
Let the almond butter cool, then transfer it to a 16-ounce container with a lid. I don’t recommend sealing the almond butter until it’s completely cool, so that it doesn’t create steam inside the jar. (Steam will cause it to spoil faster.)
Homemade almond butter can be stored for at least 2 weeks in the fridge, but mine often lasts longer as long as I am careful not introduce any moisture to the jar.
Is Almond Butter Healthier than Peanut Butter?
I started using almond butter as a replacement for peanut butter in many cases, because peanuts tend to be more susceptible to mold that produces aflatoxin, which has been associated with liver cancer. (source) On the bright side, aflatoxins may be reduced by as much as 89% when you grind peanuts into peanut butter! (source) Hence, why there are still plenty of peanut butter recipes here on my website.
Homemade Almond Butter (1-minute video):
How To Make Almond Butter (No Added Oil!)
- 3 cups almonds (one pound)
- To make the process faster, warm the almonds in an oven preheated to 350ºF degrees for 10 minutes.
- Transfer the almonds to a large food processor fitted with an "S" blade, and process them until creamy. You may want to stop and scrape down the sides every now and then, but this process will take up to 25 minutes. The almonds will first look like a flour with clumps, then will form a ball that moves around the food processor, then it will turn to a grainy almond butter before it becomes silky-smooth. Be patient! Just when you'll want to give up is usually when the magic happens.
- Once totally smooth and creamy, transfer the almond butter to a glass jar and store it in the fridge. I've found that almond butter with no additives usually lasts at least a month in the fridge, but be sure to check for signs of spoiling (such as mold or a bad smell) each time you use it.
Almond Butter Nutrition per tablespoon: Calories: 102, Fat: 8g, Carbohydrates: 3g, Fiber: 2g, Protein: 3g
Almond Butter Recipes
You can use your new almond butter in the following recipes. They are some of my favorites!
- Almond Butter Blondies
- Almond Butter Buckeyes
- Almond Butter & Spinach Smoothie
- Almond Butter Brownies
- Almond Butter Pancakes
- Almond Butter Freezer Fudge
Homemade Almond Butter Tips:
- You may add salt to this recipe to your tastes. I’d recommend starting with 1/4 teaspoon, but keep in mind that many recipes call for unsalted almond butter, so you’ll need to adjust accordingly if using it in recipes.
- Don’t be tempted to add liquids to this recipe, such as vanilla extract or maple syrup. They can reduce the shelf life of the almond butter and may cause the texture to seize. I’ve heard lots of feedback regarding this in the comment section below, so be cautious! If you desire a sweeter almond butter, you might try something granulated like coconut sugar instead.
- I’ve made this recipe using a KitchenAid, Cuisinart, and Breville brand food processors, all with great results. My very favorite food processor is this Breville model.
Reader Feedback: Have you tried making your own almond butter, or other nut butters? Let me know if you have any other tips in the comments below!
Questions and Reviews
Yay! I’ve been wanting to do this, but I figured it was only a Vitamix type thing, which I don’t have. Going to give it a shot in my food processor!
I recently tried this in my Kitchen Aid food processor and had great success! I added a bit of sea salt and organic maple syrup towards the end and it turned out delicious. Here’s the recipe I used: http://www.creativesimplelife.com/2013/01/02/organic-roasted-almond-butter/
try throwing some honey, salt, sugar, cinnamon, vanilla and CARDAMON!!!
The cardamom is fantastic and very diff. Don’t add too much sugar.
Hi! you recommend vanilla powder or liquid? Thank you!
What is the fat content of pure almond butter?
I love cardamon. how much of each ingredient do you use?
I made the butter nice and creamy , so I added some maple syrup ( one or two TBSP) and the whole thing became grainy and a solid mass ! Why? I can’t spread it and it is not creamy anymore !!!!!
Put it back in the blender / foodprocessor and mix in some additional oil.
That looks perfect! I’ve tried to make almond butter and it was good but I think I didn’t let it mix quite long enough! Thanks for the tips!
I am making my nuts butter all the time. I have one trick that save you 10 or more minutes when you warm nuts almonds in dehydrator or in oven for 2 hours 110F or longer they must be warm and than you put them to Food processor it takes only 5 minutes to make nut butter. I do not know why it is so, but I have tried it many times from fridge and took much longer.
Which foodprocessor do you use?
I own this KitchenAid model: http://amzn.to/SLWH8p
(I bought it in college, so they may have an updated model by now! Obviously, the quality is great– mine seems to be lasting a long time and I love it!)
Thanks for answer:)
We use a Cuisinart 11-Cup Food Processor. That works great as well.
Do you think a Ninja would work??
I think other comments below have mentioned using the Ninja. I don’t see why it wouldn’t work, but you might want to heat your almonds first, to make the process go faster.
I know this is an older post, but I just tried making almond butter in my Ninja-the food processer bowl, and it’s been going for an hour, with scrapes every few minutes. Still not at the creamy stage yet…
I just used a ninja bullet and worked a treat 🙂
I use my ninja and it works AWESOME! i have creamy nut butter in less than 15 minutes every time!
I’m heating up the almonds now. I’ve decided to blend them with cinnamon and flax seeds. Cross your fingers!
I have a Ninja and it works great when making nut butters!
I think a samurai would be better 😊
I have a Blendtec with a “twister” jar. IIt almost makes nut butters effortless.
My recipe is ¾ cup raw almonds, 1 ¼ cup raw cashews, (or 1 and 1, depending on my mood at the time…LOL) plus ¼ cup roasted, salted pumpkins seeds.
I roast the almonds and cashews for 10 to 15 minutes and throw everything in the twister jar hot with a generous tablespoon of coconut oil.
OMG!!!! It has such an awesome flavour! I have to be careful though as I am quite regularly tmpted to just sit and eat it with a spoon… ha ha ha
Love your recipes!!
what is blendtec
It’s a powerful blender: http://amzn.to/1q6JJ8R
I’ve read reviews that says the BlendTec has problems with the bottom seals and they wear out frequently…..have you have this problem?
Leslie~Blendtec are the best high powered blenders. Matthew Kenney, the world’s BEST raw plant-based chef uses Blendtec in all his restaurants and schools. I have one and it is better than all these other blenders put together. Never had any issues with mine and have never heard of anyone that I know having issues. In fact, Vitamix’s stole blend tecs blade and over all design. Blendrec took them to court and WON! Vitamix had to pay out millions.
Hi I have a Hamilton beach they all work really well and very affordable surprisingly for how well they work and I use mine a lot. 🙂
I tried it in my old, tried and true Hamilton Beach and it burned out! Boo hoo. Not a hint of butter after 12 minutes, and then, the machine died!
I always make all my own nutbutters and they taste unbelieveable and are SO much cheaper and healthier than store-bought! My almond butter only takes about 5 min. in my BlendTec. I add about 1 or 2 T. of liquified coconut oil or grapeseed oil to the blender first, then add the almonds. It goes much faster when you add a little healthy oil. Give it a try!
Have you had success with hazelnut butter? I’ve heard that the reason real hazelnut butter is so smooth is they grind it for 24 hours. I’m wondering if a Blendtec might do the trick, though.
I use a blendtec too. So glad to hear it works. Do you roast the almonds
I’ve made almond butter before, but for some reason I’ve not made it raw! Which is weird considering that’s what I use and like the most. It’s always helpful to have a step-by-step tutorial on how to do it! 🙂
First time I tried to make raw, it took almost 1 hour.
Next time it took 14 minutes. The difference was that the second time I warmed the raw almonds a little by holding them in a metal strainer basket over the outlet of my wall heater! I did not check the temp of the almonds but I’m guessing they weren’t more than 110F. Less work, less time!
Would soynut butter follow the same recipe? I don’t hsve a website just email.
Thanks for sharing this recipe. Ive tried it today and it turned out great. Nut butters are quite expensive in the Netherlands and this way I can make it cheaper and.. I got to say ILOVEEE the texture of it. So smooth awesome!
Love this! I usually just put the nuts in then go watch tv for 20 minutes…somehow the scraping takes care of itself! Also love with sunflower seeds!
Jeanne, what kind of food processor do you have?
Can someone comment a little more about the specific cost difference? I have been making fresh almond milk for years, but tend to go through almond butter faster. I don’t know how much butter 3-4 cups of nuts will make. Almonds are expensive!
honestly. I think you save no money. 1 pound of 100% natural Almond butter, with not added ingredients whatsoever from Trader Joes is $5.99. The cheapest price i’ve found for almonds is $5.99 per pound at Sprouts farmers market. They are raw and the cheapest anywhere. That said. I did get some on sale at sprouts for $4.99 last week but that ended. I think you do it to have piece of mind with what your eating or the pure joy of accomplishing something. Oh and honestly, I think mine tastes better than any store bought brand I’ve tried. Just like my bbq ribs, ha ha.
FYI…The almond butter made from organic raw almonds is $14-$15 a jar (small jar) at Sprouts. You can get the non organic made with toasted almonds for much cheaper. I think that is where the price difference comes in…organic – raw vs non organic.
Hi there. I’m making my own almond butter today. But I often buy Trader Joe’s Organic Raw Almond Butter for 6.99 a jar.
Do you have a Costco nearby? They have gone up in price there as well, but are still slightly less $5 a pound.
The problem with Costco almond butter is that it doesn’t taste good…..that’s why I’m going to make my own.
This helps me out so much. My almond butter always looks like the pre-20 minute blend:) Persistance is key!
How much almond butter will you get from 3 cups of almonds? Thank you.
I get roughly a 16 oz jar of almond butter from 3 cups of almonds. (3 cups is roughly a pound).
Wow! This looks amazing. I have to try this today.. now where did I put my food processor. By the way, do you add sugar, salt or spices to the butter? Or just plain almonds?
I love how your photos show the transformation of the almonds into almond butter and the various stages you’d expect to see. I’ve never tried to do this, but I probably would have given up (or started to add other things) after about 10 minutes if my almond butter looked all powdery and clumpy. Thanks for the great tutorial! 🙂
I tried making the almond butter today using leftover raw almonds and my food processor. I roasted the almonds in the oven just as you suggested. They turned out amazing. I love the color and the personal satisfaction you get from doing it. Thank you so much. I found your website by accident, I have been reading The Raw Food Detox Diet by Natalia Rose and came across your link. I have tried a few of your recipes (Cauliflower Pizza Crust, Frozen Almond butter Fudge, 5 Minute Massage Kale Salad, Peanut Butter Blondies, and Paleo Pankcakes, etc). Your website opened up a whole new world in my kitchen. I also love how I can follow your recipes pretty much word for word and it comes out to my taste, it’s a rather rare thing in my book. Please please keep the recipes coming. Thank you!
I like making my own nut butters because the store bought ones are so full of sugar and I am a type 1 diabetic, my husband is type 2, so yeah those ones are out. I also made my own almond milk this morning. My son was amazed. Also make my own nut flours because we live in a very very small town where not much is available. I am so glad that I found this site, I put it in my favorites and will be visiting it often for keeping my family into more healthy living. Thank You Detoxinista*
Thanks for the recipe! I am looking forward to trying this. One question, though – how long does this last in the fridge?
Hmmm… I go through a jar of almond butter about every 2 weeks, so it definitely lasts that long, but I imagine it would even last up to a month or more.
Right, so I tried this last night but for some reason my almonds never made it to the 10-15 minute mark change. They went to flour, then to slightly clumpy flour, and finally got a little gluey right at the bottom but that’s it 🙁 I persisted for more than 30 mins and did lots of scraping down because after a minute or two the flour just mounded up at the sides and wasn’t really getting churned at all. I finally broke down and added some oil, but even that didn’t fix it and I had to add some almond milk before I could get the whole thing to churn really well in the food processor. I suppose what I made is usable but more like a savory marzipan texture than almond butter. Please can you tell me what I’m doing wrong? I really want to make my own almond butter! The only things I can think are maybe my food processor isn’t good enough (but I don’t think so) or that I didn’t dry the almonds well enough after rinsing them. Could that have done it? I’m thinking of roasting the almonds before my next attempt. Thanks for your help!
I’m surprised to hear that the oil didn’t help! Perhaps the moist almonds made the difference. I wouldn’t recommend rinsing them without drying them in an oven or dehydrator afterward. Hopefully toasting them in the oven next time will give you a better experience!
I persevered and ate all of my weird marzipan butter (because I hate wasting food) and when it was finally gone I tried again with roasted almonds…and it worked like a charm!! Thank you 🙂
Arielle I just did the same thing! 1 hour later and my almond butter is still almond glue, even after adding oil, AND my processor’s broken down twice! Time to give up and go to bed, trying again tomorrow with roasted almonds! 🙂
“Weird marzipan butter” sounds delightful in its own way as well! (It may just be me, but I’d eat that stuff out of the tube if I could.) 😉 Thanks for the tips!
one trick that helped me when they wouldn’t break down was once it became almost like pasta dough is i got frustrated, took it out and put it the microwave for about 45 seconds. Not sure the exact time but enough to get it hot. I put it back in the food processor and it immediately became smoother and more even (about the grainy stage). In about 5 more minutes it started to became butter.
I had the same issue when I first made almond butter over a year ago now. I found that it was to do with the bowl size of my food processor. As soon as I added another few cupfuls it worked as per instructions above. The jug/bowl on my processor was 1.5L (I’m in the UK). I love nut butters. I’m still attempting to per-fect coconut butter!
I always make my almond butter after soaking/sprouting the almonds first for 12 hours and then dehydrating them in my dehydrator on a low temp over night. It turns out so delicious with a little coconut sugar and healthy salt. This way it is more nutritious and digestible.
How do you make your almond milk, just curious?
You can see my almond milk recipe here: https://detoxinista.com/2010/11/dont-wait-another-minute/
Hi! First person i read to soak and dehydrate the nuts. I’ve never den my own almond butter but would love to give it a try. I like to soak them for better digestion, then dehydrate them since thats what Megan suggests. Could you please guide me thru the process of dehydration? I will use the oven cos i don’t have a dehydrator yet. For how long would I do t and on what temperature?
I also soaked my almonds in salt water overnight and then dehydrated them in a dehydrator at about 100 degrees F until dry and crisp. This is much lower than the lowest temperature on most ovens, which is hotter than is really desirable if you’re trying to preserve the nutrients in the almonds. Of course, they heated up during the process of blending them into butter, but I’m not really sure how hot that was. I had a tough time with my food processor because I had to scrape the sides many many times. I wish I had read this thread before. There are some tips here that would have been useful!
Kari also, how do you sprout the nuts?
You have a wonderful space here with lot of healthy information and awesome recipes…have your website listed in my frequent visit sites 🙂
Feel free to visit mine when time permits: http://anuzhealthykitchen.blogspot.com/
Hi amazing instructions. Made it and love it. Just wondering how long can this butter store in the fridge for? Does it need to be stored in the fridge? Thanks. Regards ivy
Yes, it should definitely be stored in the fridge! I’ve kept mine in the fridge for up to a month, so it definitely seems to last that long, if not longer.
Thank you for the detailed breakdown; it helped a lot to know what to expect. I did as another suggested and warmed the almonds ahead of time and that seemed to make the process go a lot faster. After 10 or so minutes, I’ve got a nice amount of almond butter! And given we’re living overseas in China and can’t find almond butter anywhere; this is now my new way to make it. Thank you, thank you!
hey your a ledgend thanks for the recipie its in the making at the moment but so far much more successful than yesterdays attempts with other recipies xx
I’m so happy I found your blog! Thanks for the fabulous recipes!
Thanks for the additional info, regarding how long it can take for raw nuts. I purchased raw from the bulk section of Whole Foods… never again! They did take longer but they were stale, which increased processig time too, and the flavor just wasn’t there. Your info was great… THANKS!
Do you think using a NINJA blender will work as well as the food processer? My fp is really old and not sure it will run for 20 mintues, lol
I’ve never used a Ninja before, but I assume it would work! I’d recommend toasting the almonds in the oven first, to make the process go faster.
I almost gave up…then, like you said, I ignored the process of scraping the sides down, and walked away. But I was peeking from my living room and sure enough the build up on the sides began to fall to the bottom and like you said, just like magic in about 5 more mins. I had Almond Butter.
Although I paid $6 for the raw almonds at Trader’s, about the same price as a jar of Almond Butter…it was fun though.
Oh, one more thing, I did dehydrate them first as one person suggested. Thank you, P.S. I’m trying your Mac-n-Cheese next…..a healthy Mac-n-Cheese!
Yay! I’m glad it worked for you. It definitely does take some patience, but I think it’s worth it! Plus, the organic raw almonds from Trader Joe’s are still cheaper than a $12+ jar of organic almond butter!
Hope you enjoy the Mac n’ Cheese!
Just a an FYI, the Trader Joe’salmonds are steam (flash) pasteurized, so even non organic wouldn’t contain icky processing chemicals.
try BJ’s or costco (your local bulk store). I get a big bag for 10$. not sure the weight but its a much better buy then TJ’s,.
I use my Ninja pulse to make nut butters all the time. They turn out wonderful for me!
FYI for anyone trying to make a certain amount, I found that 3 cups of almonds yieled approximately 1.5 cups of almond butter..
Thanks for posting!! I’ve been looking for the amount it makes.
I will try it. I need a food proccessor. 🙁 I wished I saw this before I soak the almonds. Somehow in my mind soaking them sounded it like the thing to do. I was making almond milk for my son. Maybe that’s where it came from. Thanks anyway. I see myself making this soon.
I made almond butter using my Blendtec Twister Jar. But even with that, it still took about 10 minutes (takes about 90 seconds to make peanut butter). And it scratched the jar up! Thank you for posting this food processor method, including the various stages and time frames. Very helpful. I have an order of non pasteurized, raw almonds coming directly from a farmer and can’t wait to soak them, crisp them up, and turn them into almond butter.
Check with Blendtec … your Jar must be faulty. I just bought mine about a month ago and use it for my butter. It is done in about 40 – 50 seconds. I do one cup and a 1 tbl of coconut oil.
I use my old Champion juicer to make almond butter–it is quick and easy for roasted nuts-(I don’t use raw). you need the extra part (can’t remember the name) that is all plastic instead of a screen). It is a pain to clean up but a small flexible rubber spatula helps to get all the butter out. Also you can order fresh raw almonds directly from CA growers through ebay–much cheaper!
Thank you for the directions. Very easy. I dumped the almonds in the blender right out of the oven. The process took me less than 10 minutes with the Ninja blender.
I make almond butter in my Vitamix all the time. Never smelled anything burning. And it only takes 4-5 min max!! I haven’t purchased any butters in years. Sunflower seed butter was made last night 🙂 Love your site!! The Raspberry Chocolate chip Muffins were a huge hit this season…..even with my non-paleo and “unhealthy” peeps!!
I would also like to try making almond butter in my Vitamix. What speed do you recommend and/or do you “pulse” the blender? Also,
do you buy raw almonds and roast them first? Do you put them directly from oven into Vitamix or freeze as some people do? Most of the posts all agree to roast or dehydrate first. Thanks for your tips!
How do you make it in your vitamix?? Mine does NOT cooperate it just overheats and shuts off! I use raw almonds and the vitamix reps on the phone said to either use roasted almonds or add oil but that it will not work with just raw almonds in a regular vitamix (i.e.: not the dry mix container). Any tips?? Thank you! 🙂
i was watching dr oz and saw almond butter helps belly fat loss,so there was a receipe for almond butter to make and he added oil,is that good to add or not before I give it a try.
I don’t think it’s necessary to add the oil. Try warming the almonds in the oven first before processing, for a quicker homemade almond butter!
just made this? whats the shelf life? Thanks!!
It lasts a long time when kept in the fridge. I’ve never had a jar go bad before I use it up, so I’m not sure… but at least a month!
Followed directions to the T and my almond butter turned out perfect 👍 Cuisinart food processor worked great for this!
Unfortunately, this did not work out so well for me. I have a Cuisineart food processor and all was going well until about 15 minutes it….not only does mine look really dark but there was steam coming out of the top, almost like the butter it was making was cooked. The processor was so hot I was afraid to keep processing it. The consistency stayed the same from minute 7-15/20. Not sure what else I can do? The consistency it is right now is smooth when brought together but crumbles easily, nothing close to creamy. Any suggestions?
The steam is actually normal, so is the HOT processor! The processing warms up the almonds, which is when they release their oils… making the almond butter get creamy. It sounds like you just needed to let it go a little longer! Scraping down the sides regularly helps, too. Also, if you don’t want to worry about burning-out your food processor, try toasting the almonds in the oven for 5-10 minutes before adding them to the processor. That way, they’re already hot and ready to release their oils!
Like Coco, I make homemade almond butter with my Vitamix blender. Unlike her, I have had the problem of overheating the machine, either smelling a burning or plastic smell or having the blender shut itself off with its automatic sensor. But I have learned how to avoid that. I kind of pulse it and let the blades come up to their full speed between each pulse. I also keep the almonds in the freezer and start with frozen almonds, that keeps the nuts themselves from being cooked and also helps keep the machine cool. It takes me a couple of minutes altogether, and I agree that once you start making your own almond butter you won’t be going back to store-bought!
I would also like to try making almond butter in my Vitamix.
Do you buy raw almonds and roast them first, then putting them in the freezer? Most of the posts all agree to roast or dehydrate first. Thanks for your tips! Cindy
Hi, I tried to make my butter with sprouted almonds but I forgot to dry. what can I do now they are sitting in my ninja blender all crumbed up together. hoping you reply to this post wih a solution thank you in advance.
I’m afraid you’ll wind up with a soggy nut butter at this point, so you may want to try turning it into some sort of sauce! Try making the Creamy Asian Noodles that I have posted in the recipe section!
I am new to the paleo diet and I’m a baker by profession. In my experiments with new recipes, almond flour and butter have the best flavor and texture. To say it’s inexpensive is an understatement!I love this recipe!It saves me money and time in the grocery store. I can control the salt and the sugar intake. I was a little nervous when my almonds turned into a rock hard mass spinning around my Cuisinart, but the results are creamy and delicious! Thank you so much!
Such a shame. Followed the instructions and tried to be brave like Peter but killed my processor before the ‘magic’. It’s going to cost me more than a jar of almond butter to replace 🙁
I’m so sorry to hear that!
Can’t wait to try this, thanks for sharing! Where can I buy healthy almonds online? Thank you!
You can get 4lbs with free shipping here: http://amzn.to/XxWSqf
Oh my gosh i am so excited.. it took me two days to get almond butter, but by golly I finally got it! I was using a 1 1/2 c Proctor Silex (the cheapest one at Fredmeyer), but it never went past crumbs. That could have been because I didn’t have patience. So I used the in-laws Hamilton Beach processor (you can put whole pieces of food in it) and just over 20 mins later, voila! I did think that the ball of almonds was going to just spin and spin in there, but about 6-8 mins later it started to crumble apart and result in almond butter!! Woot Woot! Also, the bulk almonds I bought was more expensive than the 12 oz jar of MaraNatha’s creamy almond butter.
Thank you, Megan for the almond link. In one of your previous posts, you said it’s best to buy organic almonds. I noticed the ones above are not listed as organic. Do you buy these? Thanks for your time.
That’s a good point! I’ve only recently started buying organic, so I did buy these for a while for the good price. Now that Trader Joe’s carries organic almonds, I actually don’t buy them online anymore, since that’s an easy option for me. For other online options that I recommend, check out this post:
Made the almond butter for the first time tonight and immediately made flourless muffins with it. Delicious! The kids had one before bed and requested another in their lunch tomorrow. 🙂 Can’t believe I wasted so much money on store bought nut butters when it’s so easy to do at home. Thanks so much!!
I just made my own almond butter on my Thermomix! Feeling very clever!
Hi Sunny! Can I ask what settings you used to make it with your Thermomix? I’d like to try it out 🙂 Thank you!
Great food come from your hearth, you are a great person.
My best culinary regards
Thanks for the tutorial. I made my first batch of almond milk, almond flour and almond butter today. I’m a little confused about the almond butter though. I thought it had gone to the smooth consistency point so I added some honey and salt. It seemed to stiffen a little after that. I know you said you don’t add anything to yours and you roast them (I used raw and from the freezer because it’s what I had, where I keep them and the oven was busy with the almond flour). Could it be the additions that made it stiffen up or was it just not as far along as I thought?
Also, if I didn’t take it far enough, can I now place it back in my Ninja and continue to process it?
I appreciate your help…
Hmmm… I’ve honestly never added anything to my nut butters, so I have no idea what happens to them when you add honey! If the almond butter was creamy, like the kind you’d buy in the store, then it sounds like you did it correctly! I’d guess it was the honey, since it can thicken things up. And I have no idea how it would respond to being blended again– I don’t want you to break your blender to find out! Maybe you could stir in a little oil, to thin it out?
Well, I’ve never bought it from the store before. I’m kinda jumping in (with 4 kids and a tight budget, I just try to make it myself before I buy). I hope that’s not a silly thing to do.
I’ll try a little oil and keep at it and see where it takes me. Again, I appreciate your help and insight!
Same thing happened to me…did you fix yours?
Mine also seized up after adding honey. I just kept adding coconut oil a little at a time until it returned to normal. Took a decent amount of oil, though. But it tastes amazing now! 🙂
Husband mixed in cinnamon and honey. I don’t know what he did, but it turned out tasting like pumpkin pie filling. lol
Haha! Sounds like a win to me 🙂
Thanks for the detailed photos. I made this yesterday in my cheap food processor and it turned out good! Had to let the processor “rest” for a bit when it got really hot. Was afraid of burning up the motor. I’m going to take my stick blender to it tonight and see if I can make it ultra smooth. Right now it’s ever so slightly grainy. I’m frankly being overly-picky at this point, though.
Hi! Thank you again for all of your posted recipes! They are changing my life. I’m having so much fun in creating my own homemade products & no longer buying store products, as I now make my own almond milk, almond milk cream & now as of today, almond butter! It didn’t take long at all. I crumbled up the almonds in food processor & then transferred that over to the vitamix, mixed until it all looks like play dough texture (must use tamper) & then put back into food processor & soon enough it was all turning into a nice smooth almond butter…it all took under 10 minutes. I would say 3 to 5 minutes from processor to vitamix back to processor & then another 3 to 5 minutes for the playdough glob to turn into smooth almond butter in the food processor. I used only 2 cups of almonds to try out, so I don’t know if it would take longer with 3 cups.
Just made the almond flour without the skin! And it turned out wonderful! I did cheat a little though…I put a teaspoon of almond oil to help the nuts blend faster. Hopefully, it won’t ruin anything!
Other than that I’m so happy I found this…almond butters are wayyyy to expensive!!
I tried to make a small batch of this. I took a half cup of raw almonds and blended for about 15 minutes. It went from crumbly to looking like brown, cookie dough. And it tasted like cookie dough. O.o do I need to make a larger batch??