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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. 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.

  2. 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?

    1. 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.

  3. 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 !!

  4. 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

  5. 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!

  6. 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!

  7. 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!

  8. 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.