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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
Servings:16

Ingredients
 
 

  • 1 pound whole almonds (3 cups)

Instructions

  • 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.

Video

Notes

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.

Nutrition

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.

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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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Comments

  1. 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??

  2. 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

  3. 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.

  4. 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.

  5. Husband mixed in cinnamon and honey. I don’t know what he did, but it turned out tasting like pumpkin pie filling. lol

  6. 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…

    1. 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?

      1. 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!

      1. 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! 🙂

    1. Hi Sunny! Can I ask what settings you used to make it with your Thermomix? I’d like to try it out 🙂 Thank you!

  7. 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!!

  8. 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.