How To Make Homemade Almond Butter

Almond butter can be expensive to buy at the store, so here’s how to make your own cheaper almond butter at home. All you need is a food processor and some patience!

a jar of homemade almond butter with a spoon and scattered almondsI’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:

Update: This process is a LOT faster if you warm the almonds in an oven first. I place mine in an oven preheated to 250F for about 10-15 minutes, until they are warm to the touch. This helps their oils release faster in the food processor, and they don’t seem to get any hotter than they would from the friction of the food processor, anyway. 

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

whole almonds in a food processor

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.

ground almonds in a food processor

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.

almonds being ground in a food processor to make homemade almond butter

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.

almonds becoming almond butter in food processorYou’ll finally have a grainy-looking almond butter.

Don’t worry, you’re almost there!

almost smooth almond butter in a food processorAfter a couple more minutes of processing, your almond butter will become smooth and creamy.

creamy homemade almond butter in a food processor with a spatulaEven 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!)

How to Make Almond Butter (1 minute video):

4.82 from 119 votes
Print
How to Make Homemade Almond Butter
Prep Time
30 mins
Total Time
30 mins
 

Here's a quick and easy tutorial on how to make raw almond butter in your food processor. No added oil required! 

Course: Side Dish
Servings: 24 servings
Calories: 102 kcal
Author: Detoxinista.com
Ingredients
  • 3 cups almonds
Instructions
  1. To make raw almond butter, there's no need to heat your almonds first-- just skip to the next step. However, if you'd like to speed-up the process, you can warm up the almonds in an oven at 250 degrees for 10 to 15 minutes. 

  2. Place the almonds in 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, or less if you heat your almonds first using the step above. (You can stop and give your food processor a break, too, if you'd like. Mine usually handles it just fine, but some processors will automatically shut off for a break if they start to get too hot.) 

  3. 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, if not longer. 

  4. NOTE: Do not be tempted to add anything, other than possibly a drop of oil, to the almonds before they turn into a smooth butter. Adding sweeteners or water can ruin the texture of your almond butter and will affect the shelf life as well. 

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 measuring cup of homemade almond butter with a spatula and almondsA 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 250F).
  • 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.

Enjoy!

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?

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Comments

Kimm

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.

Lisa

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.

Shamira

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!!

-Shamira

    Shamira

    Almond butter**

Kristi

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??

jmayel & sacha

Yes! Just what i was looking for! Although not sure if our processor can handle 20 minutes of abuse.

molly m

how many calories would you say are in about 1 cup of your homemade almond butter?

Sonja S

Yippee! I really didn’t think this was possible but I wanted to try it so I did. I roasted 3 cups of whole almonds in a 350 degree oven for 10 minutes. I have a small Handy Prep Cuisinart food processor and, at first, I put all 3 cups in it which filled it to the brim. After the almonds got to a fine chop, I decided I had too much in the processor so I took out about 1/3. Then I kept pulsing and alternately scraping down the sides. It finally got to a point where I had to break up the mass in order to keep in spinning. And, then, low and behold, it started to behave as the “detoxinista” said it would – and I had almond butter! I emptied the processor, added the remaining almonds and finished up with those. When I do this again, and I will do it again, I will probably put 1 1/2 cups of roasted almonds into my little processor and make two batches. I almost filled a 2 cup container with my AB. This is amazing. I seemed to happen in a relatively short period of time. I did find out it needed some salt but I think I will just add salt to my cookie recipe and that should be fine. Also, I had purchased some almond butter to make a new cookie and with the leftover butter, I decided to make almond butter cookies. I added a tsp of almond extract to the recipe and I think I could have added more. I used an old Betty Crocker recipe for peanut butter cookies and this is what I discovered. When I put the fork marks in, they disappeared as the cookie spread and turned out to be thin and crisp. I had also added some chopped almonds (I love nuts!) and I absolutely loved these cookies. I tried not to cook them too long because I didn’t want them to be too hard. They were mouth-watering and I am going to make them again since I made this AB. This is the most fun I’ve had in the kitchen for quite some time! Try it, you’ll like it.

Jon Streeter

I used your recipe tonight with three cups of raw almonds, purchased today at Costco, for 20 minutes in our Kitchenaid food processor, and it worked exactly as you described, not only creamier than the Trader Joe’s brand, but noticeably better tasting. I took the temperature of the almond butter with a meat thermometer while it was still in the processor at its warmest, and it was about 150 degrees. From what I’ve read, cancer-causing substances are not formed unless the almonds are roasted at 170 degrees or above. I don’t imagine I’ll be buying almond butter again. Thanks for the recipe.

    Amy

    If cancer causing substances are formed above 170 degrees, does this mean when cooking/baking with almond flour, milk or almond butter at 350 degrees, I should be concerned? Sorry if a stupid question. I’m new to grain-free baking!

      Megan

      Definitely not a stupid question, and I think that one is still out for debate! I think they key with almond flour baked goods, just like any other baked goods, is that they should be considered a “treat” and not a daily indulgence.

Sara Dianna

Hi there! About how long will the almond butter last? When should you consider throwing it away? Thanks for the recipe!

    Megan

    I have no idea how long it will officially last, but mine seems to be perfectly fine even after spending a month in the fridge! Just make sure it’s always kept chilled.

Stacy

I’m confused. I bought a bag of raw almonds from Sam’s Club & made the almond butter. It turned out pretty good. But then a friend said I was suppose to soak them first? So do I need to throw what I made out???

    Megan

    Soaking almonds is best for digestion, but you should NOT processed wet nuts into almond butter. If you want to soak them first, you’ll have to dry them completely before grinding them into almond butter. I rarely have the patience to do that myself, so I don’t always soak and dry the almond first, but it is technically better to do so.

      ADecker

      Could you clarify why must the nuts be dehydrated if they are soaked? Why couldn’t you soak, rinse, pat them dry and use them for nut butter?

Chris Redshaw

I actually made almond butter in the Vitamix last night and it turned out perfect… on high for about 30-45 seconds, scraped down the sides and pulsed a couple times and it turned out fabulous!!! The problem is, keeping my little spoon out of there every 5 minutes!!! 🙂

Tracey

Awesome and delicious. However, I did make my almond butter in the Vitamix. It took a bit of work of stopping and starting quite a few times, but it was amazing and worth it. I put a little bit of cinnamon, a pinch of salt and just a tad bit of stevia. I ate it on Granny Smith apples. YUM!

Ashley

I made this tonight and it is AWESOME! Thanks for the great explanations and steps. It was easy and I will make more once this is gone!

Tabitha Teeter

Thank you. It worked.

Amy

Do you need to soak almonds (for digestion) if you are using blanched (with no skin). Or is this only for raw with skin on?

    Megan

    I would assume that blanched almonds have already been soaked sufficiently to remove their skins in the first place.

Jerry

Megan, What brand of food processor are you using?

Delphine

Hi Megan,
Thanks for the recipe, it is awesome!
I was just wondering if you soaked the almonds beforehand?

Thank you

Ben

How long does the almond butter last for? Should it be refrigerated? Thanks!

    Megan

    Yes, it definitely needs to be refrigerated. Mine lasts for at least a month, if not longer.

Yvonne

I couldnt get mine to cream, could it be because I did not use enough almonds?

    Megan

    In my 12-cup processor, I need to use 2-3 cups of almonds to get it to work. Also, it does take a LOT of patience! You may just need to process the batch longer than you think.

Fran

I have a 14 speed Oster Blender, will that work ? It has settings for grinding nuts and coffee.

Katie

I just made homemade almond butter with my vitamix! I added lite salt and honey to give it a little more flavor. Thanks for sharing! It only took me 3 min. with the vitamix on the variable low speed.

Susan

A Champion juicer also works well for making raw almond butter. I process the raw almonds through the juicer using the blank screen and then blend the almonds (with sea salt) to a smoother consistency in the VitaMix. This step draws out more oil from the almonds, otherwise the almond butter is too dry. I have only used raw almonds so results may vary with roasted.

Deanna

I just found your blog the other day and have enjoyed a few recipes. Thank you. I have also been teying to make my own almond butter and have loved the crumb mixture i have been getting, but frustrated it was not a butter, now i know i just need to proccess it a lot longer.

Ann

Hi, Megan,
Thanks for this. I am sure going to try it.

KL White

Thank you for the recipe. I only have a 2-cup Cuisinart food processor so wasn’t sure it would work. But it did! I had to pulse it a lot and keep wiping down the sides. But it worked. I blanched my almonds first to remove the skins as there is a tiny bit of cyanide in the skins. But even though air dried they were very moist. To dry out I tried both just drying the almonds at 190 degrees for 45 minutes and then a batch that was truly roasted. The first batch that wasn’t roasted took forever!! Still too much moisture. I think I will try sprouted and dehydrating the next time. The second batch which was roasted was so fast, even in the little processor. So drying out thoroughly really is important. Thank again again.

Jane

Just made almond butter in my magic bullet! Wow. I’m never going back to the store bought stuff EVER AGAIN. Thanks for the tutorial!

Lisa

I made almond butter in my cheap food processor. It took a long time and I was afraid that the motor would burn up but just when I was ready to give up, guess what, almond butter! I just bought a Vitamix and it did not do a good job on the almonds. I see what Megan was talking about. I am using the almond butter because I would never throw food away but it’s not as good as the previous batch I made in the food processor. Thanks for the recipe and tips Megan!

Jacquie qood

Oh my goodness…how awesome I found this. I just started gluten-dairy free living and use a lot of almond butter. I thought…geez I have to drop another 11 bucks for a jar of almond butter…so I thought…look it up on line and found your site. It turned out perfectly. Thanks for the detailed instructions. I am going to spenD a lot of time looking through all your stuff. thanks aGAIN! i’M SO EXCITED!

jessica

Just made what I think is almond butter. It is smooth warm and I see a little oil separation. I was reading how- to on your site and decided after it had become crumbly and sticking on the bottom and sides to remove some and stick it in the microwave for about 30 seconds (my microwave is weak)njust to warm it a little since I saw the heat first advice after they were in my processor. Voila! about a minute later it was getting smooth and silky. Five minutes more and I think it is almond butter. Thanks everyone for the information and especially to you Megan.

Sincerely

Dannielle

This is fantastic, thank you so much!!

lk

Oh my god.I finally found the perfect recipe for the almond butter.
I love how you started off by saying one needs patience which I sometimes lack. I appreciate the pictures too. Very simplifying. I mean it. I see a few blogs but they don’t inspire me to try it out. On the other hand, we make something similar to this in India by soaking the almonds over night, processing them and adding it to sugar syrup. It is a sweet/dessert and if kept in the fridge, it will stay. But it cannot be used as a butter like yours. Thanks a ton for this recipe. Do try out our Indian dessert called “Badam halwa” when you have time. It is to die for, if you allow yourself to indulge once in a while.

Thanks again !!

Dolores

Can I use my Nutribullet to make my almond butter?

    Audra

    I have! Worked great. I just shook it every now and then to get the stuff that went up the sides to come down. I roasted as suggested and got almond butter identical to the stuff in the fridge.

      jimena

      Which blade did you use with the Nutribullet??

Randie

I made almond butter after soaking the almonds overnight and didn’t know about drying the nuts before starting the process. Now the almond butter has a strange taste after about 4 or 5 days in the fridge. Do you think it has gone bad?

Almond Butter Girl

Great write-up on how to make almond butter. Yes, you DO need patience, but it is so worth the effort!

One note, we try to buy our almonds from the farmers markets. Raw, organic almonds sold at the store are still pasteurized due to a California regulation put in place in 2007.

We even contacted Whole Foods. Whole Foods confirmed that their raw almonds have been treated with steam heat.

Marla

I made the butter this evening. Yes, it did take a long time since I did not roast before starting. Well worth the wait. I only added a bit of sea salt before putting in the frig. I did have a wonderful mix of my fresh almond butter, organic raw honey, a bit of nutmeg and vanilla. I spread it on Granny Smith apple slices. It tasted like caramel
apples. Fabulous!! I will definitely try toasting them before starting this project, but I now have some great almond flour for breading my baked fish. YUMMY.

henk

Does this work with hazelnuts too? cause one time i put some hazelnuts in the food processor, but it became powder and it went all to the sides.. then i quit cause i thought it wansn’t going to happen.

    Megan

    I haven’t tried it myself, but I don’t see why not! Sounds delicious.

Roxanne

I just made my first batch of almond butter in my food processor and it turned out great. My batch took less than 10 minutes to process after heating up the almonds in the oven. So I am new to this website. I went to the store looking for almond butter and they didn’t have it. I needed to get almond butter for a 3 day cleanse that I’ll be starting soon. I’m so glad that I found this site and am definitely looking at all the recipies. Thank you so much. Your directions and pictures were easy to follow.

Jean

WOW!!! I used an old magic bullet that I was going to throw out last year, but I worked great. I used the short cup with the grinding blade which is that flat blade. You can’t make a very big batch but it is faster than I thought. Pulsing and scraping is the key. I can’t wait to try all your recipes. I found your site by accident and have been reading all afternoon. I want to make ice cream with avocado tonight. Thanks

Hannah

This recipe was great!!! I used soaked and dehydrated almonds and it turned out really good!! I have already used it to make almond butter fudge which is an amazing dessert recipe!! I can’t wait to try other recipes of yours!

hez

Sorry if this was addressed in an earlier comment. I’ve been making almond butter for a few months now and it never seems to get as “fluid” as yours (or the Trader Joe’s kind). Is it because I’m not running it in my food processor long enough (20 min or so)? I do get a little nervous when it’s been running so long and hasn’t gotten to that point yet. I’m worried that the almonds will break? Do they do that? Like if you mix whipping cream too long, its whipped cream and then curdled/butter. What I come out with is fine, just a little more stiff.
Thanks!

Briahna

Thought I would let everyone know that back in 2009 they passed a law that even “organic” almonds have to be pasteurized. There are a few almond farms that can get away with this and still sell truly raw organic almonds. I buy mine online!

ali

I absolutely love your recipes! I had a few almond questions since I now have made your almond butter and vanilla almond milk.
I used organic for both butter and milk…but not raw. When should I buy the raw almonds and does it matter whether I use organic or raw organic? And if I am just eating the almonds should does it matter?
Thank you!
Ali

    Megan

    I always look for organic almonds, but they don’t necessarily need to be labeled as “raw,” since they aren’t technically raw in the USA anyway. I do prefer to avoid roasted almonds though, because the natural oils found in almonds can be damaged with high-heat, and that would make them a less healthful snack, however you are using them.

Carmen Whittaker

After going to Trader Joe’s once, twice and not having Almond Butter, I thought of doing my own Almond Butter, what a concept!!! I never thought of doing my own before, now I think I will never buy it at the store again!!! Thanks, I’m sure I can follow your directions.

Maureen

I am so excited to have found your site. We moved 6 weeks ago to a villa in Spain. At first, we were disappointed that we could not get almond butter out here, without sugar. Then my husband had the idea to make our own. We have about 35 almond trees on our property. Well, I think I have been lacking the one ingredient that you mentioned…patience! I have a very powerful Bamix, but after 5 minutes I have given up every time. I had no idea that we had to keep at it for almost 20 minutes. My husband will be so happy! Right now he is eating “almond powder” on toast for breakfast, every morning. Thank you so much for your help!!!

Susan

I’ve been making my own almond butter for a while now, since I got sticker shock at my local natural grocery. That stuff was incredibly expensive and didn’t even look appetizing. I’m guessing that the amount of time it takes depends on your food processor. Mine takes only 10-15 minutes (I can only put 2 cups of nuts in mine, which has an 11-cup bowl. My almond butter looks appetizing and tastes wonderful. It’s definitely worth the effort to make your own.

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