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Homemade almond butter tastes amazing and is easier to make than you might think! Once you try it, you may never go back to the store-bought version again.

homemade almond butter stirred with a spoon.

Almond butter has gained popularity over the years as an alternative to peanut butter, and for good reason. It’s loaded with minerals and tastes delicious! It’s the perfect addition to healthy snacks, like Apple Nachos and Homemade Granola Bars.

Creamy almond butter can even be used as a flour alternative in gluten-free baking. Try it in Almond Butter Cookies or Almond Butter Blondies.

You can also use it for dairy-free creaminess! My favorite way to use it is in my Vegan Latte or Almond Milk Ice Cream for a mind-blowing treat.

Ingredients You’ll Need

3 cups of almonds on a white surface.

Homemade almond butter is made with just one ingredient: almonds! Look for unroasted almonds when shopping, as you’ll be quickly roasting them during the first step of this recipe. 

You can also add salt or ground cinnamon for extra flavor, but I don’t recommend adding a wet ingredient, such as maple syrup, vanilla extract, or honey. Wet ingredients can cause the almond butter to seize (the texture will be ruined), and will make the nut butter spoil much faster. 

How to Make Almond Butter

Preheat the oven to 350ºF and spread one pound (3 cups) of almonds out in a single layer on a rimmed baking sheet. Roast the almonds for 10 minutes or until they smell lightly fragrant. This process helps release the natural oil found in almonds and will make the next steps move much faster.

Remove the pan from the oven and let the almonds cool for 10 to 15 minutes. Adding the almonds directly from the oven to a food processor or blender could melt the machine if you don’t let them cool down first, so be patient! 

almonds toasted on a pan and added to food processor.

Once the almonds have cooled for at least 10 minutes (it’s okay if they feel warm to the touch) add them to the bowl of a large food processor fitted with an “S” blade.

Secure the lid and start processing.

The almonds will creep up the sides of the machine as you blend them, so you can stop and scrape down the sides with a spatula if you’d like to. However, I’ve noticed around the 4-minute mark that the almonds will naturally fall down on their own without any scraping.

almonds ground in a food processor.

Let the food processor continue to run. After 8 minutes of processing, you may start to hear a “sloshing” sound, as the almond butter has suddenly become runnier. This is a great sign! 

Now you can stop and scrape down the sides of the machine, and add any seasoning you like, such as a 1/2 teaspoon of fine sea salt or ground cinnamon. (Remember, no liquids can be added or it will ruin the texture.)

almond butter processed until smooth in a food processor.

Process for another minute or two, and you should have a creamy almond butter that drips off the spoon. The whole blending process should take 10 minutes or less when you start with warm almonds. 

Note: If you need to skip the roasting process, it may take nearly double the time for raw almonds to break down in a food processor. It can be done, but it’s definitely harder on your machine and requires more patience. This process can take a full 20 minutes!

almond butter poured into a glass mason jar.

Transfer the homemade almond butter to a 16-ounce mason jar and let it cool completely before securing the lid. Otherwise, steam will collect in the jar and cause the almond butter to spoil faster. 

Almond butter can be stored in the fridge for up to 2 weeks and may last even longer as long as you don’t introduce any moisture to the jar. Nut butter will thicken when chilled, so that can make it slightly harder to spread on toast, but it will thin out when you bring it to room temperature again. 

Can You Make Almond Butter in a Blender? 

If you don’t have a 12-cup food processor, but you do have a high-speed blender (like a Vitamix), that can be used to make homemade almond butter, too. 

The difference is you’ll need to use more almonds and a tamper. 

To make almond butter in a blender, roast and cool the almonds as directed above, but start with 4 cups of almonds. This is the minimum quantity required to use a blender. 

almonds turned into almond butter using a blender.

Secure the lid and blend the almonds on a medium-low speed. You’ll need to use a tamper often to keep the almonds moving. (If your blender doesn’t have a tamper, I don’t recommend this method. It’s too frustrating to have to stop and scrape constantly!)

While you might think using a high-speed blender would be faster than using a food processor, it still took my blender 6 to 7 minutes to achieve a creamy result. This is only 1 minute faster than the food processor method, and it’s not nearly as hands-off. 

So, if you have a food processor, that is my preferred machine for this recipe.

Note: If for some reason your blender is having a hard time breaking down the roasted almonds, you can add a tablespoon of neutral-flavored oil to the blender to help the process along. You may need to use up to 4 tablespoons total when blending a difficult batch.

almond butter in a 16 oz. mason jar

Frequently Asked Questions

Is almond butter healthier than peanut butter?

Almonds have more iron and calcium when compared to peanuts, but both are considered good sources of monounsaturated fats. Research suggests that regularly eating almonds may help to lower LDL cholesterol (a risk factor for heart disease). Almond skins are also a good source of antioxidants.

Is homemade almond butter cheaper than store-bought?

Surprisingly, homemade almond butter is not always cheaper than the store-bought version. If you compare them on a cost-per-ounce basis, 1 ounce of whole almonds costs more than 1 ounce of almond butter. In this case, homemade is better because of the flavor, not necessarily because of the cost.

How should I use almond butter?

Almond butter can be spread on toast, pancakes, waffles, sandwiches, and muffins. You can also add it to smoothies, yogurt, oatmeal, and more! 

Looking for more easy ways to use almond butter? Try it in my Banana Snack Cake, Freezer Fudge, Vegan Banana Bread, or Almond Butter Brownies.

homemade almond butter stirred with a spoon.

How To Make Almond Butter (No Added Oil!)

4.83 from 167 votes
Making homemade almond butter is easier than you might expect! It tastes so much better than the store-bought version, you may never go back once you taste it.
prep10 mins cook10 mins total20 mins


  • 1 pound whole almonds (3 cups)


  • Preheat the oven to 350ºF and spread the almonds out in a single layer on a large, rimmed baking sheet. Place them in the oven to roast for 10 minutes, then remove the pan and let them cool for at least 10 minutes before moving on. (Placing very hot almonds in your machine could melt it, so be patient!)
  • Transfer the cooled almonds (it's okay if they are slightly warm) to a large food processor fitted with an "S" blade. Secure the lid and start processing. The almonds will start to look like flour and stick to the sides of your machine, but after 4 to 5 minutes of processing, it will change into a thicker consistency and release from the sides of the machine.
  • You can stop and scrape the sides of your food processor at this point if you'd like to, but the whole process can be relatively hands-off with almost no scraping required. In fact, you can let the machine run for 8 to 10 minutes without scraping, and the nut butter will form on its own! This is the advantage of using a food processor, rather than a blender. (See tips in this post if you prefer to use a blender, though.)
  • Once the almonds have been processed for 8 to 10 minutes, they should reach a runny, drippy consistency. At this point, you can add in a 1/2 teaspoon of fine sea salt or ground cinnamon, if you'd like added flavor. Do NOT add any wet ingredients, or it could affect the final texture.
  • Store homemade almond butter in a 16-ounce mason jar. It will need to cool completely before you add the lid, so it won't collect steam inside the jar. Adding moisture to the jar could affect the shelf life. Almond butter can be stored in an airtight container in the fridge for at least 1 month when no moisture is introduced, so always be sure to use a clean spoon or knife when using it.



Nutrition information is for 1 ounce of almond butter or roughly 2 tablespoons. This information is automatically calculated and is just an estimate, not a guarantee.
I used this 12-cup food processor (affiliate link) when testing this method. Other brands and sizes may vary.
If you need to use a high-speed blender, be sure to read the full post for tips! You’ll need a different quantity of almonds and a tamper will need to be used often, in that case.


Calories: 164kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 0.3mg | Potassium: 208mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.3IU | Calcium: 76mg | Iron: 1mg
Course: Snack
Cuisine: American
Keyword: almond butter, how to make almond butter

If you try this homemade almond butter recipe, please leave a comment and star rating below letting me know how you like it.


Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. 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!

  2. 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

    1. 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.

  3. 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.

    1. 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?
      Thank you!

      1. 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!

  4. 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!

    1. 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!

      1. 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 🙂

        1. 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! 🙂

        2. “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!

    2. 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.

    3. 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!

  5. Thanks for the recipe! I am looking forward to trying this. One question, though – how long does this last in the fridge?

    1. 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.

  6. 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*

  7. 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!

  8. 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! 🙂

  9. 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?