A photo tutorial on how to make almond butter. Homemade almond butter is absolutely delicious and only takes 25 to 30 minutes to prepare!
Fellow nut butter lovers, this homemade almond butter recipe is for you! Making your own almond butter at home is ridiculously easy, not to mention incredibly satisfying. All you need are raw almonds, a food processor, and a little patience while the magic happens.
The best part? You’re rewarded with fresh almond butter that tastes worlds better than anything from the store.
No added oils, sugars, or fillers, just pure almond goodness, unless you decide to jazz it up with fun add-ins. You have all the control over what does in to make it taste even better than store-bought almond butter.
It’s creamy, nutty, and endlessly useful, perfect for spreading on toast, swirling into oatmeal, drizzling over fruit, or sneaking by the spoonful. Once you give it a try, you may never want to buy a jar again.
Why You’ll Love This Homemade Almond Butter
Many store-bought brands add extra oils, sugars, and preservatives to keep them shelf-stable and super smooth. When you make it at home, you’re skipping all the fillers and going straight for the good stuff.
Homemade almond butter isn’t just delicious, it’s also nourishing. It delivers protein, healthy fats, and nutrients for lasting energy in every spoonful. Homemade almond butter is also more affordable than buying premium jars at the store, and the flavor? Next level.
Another perk? Total customization. Want it smooth and silky? Keep that food processor running. Prefer a crunchy vibe? Fold in chopped roasted almonds at the end. You can even get creative with add-ins like cinnamon, vanilla, cacao, or a touch of maple syrup for sweetness.
Once you start making it at home, you’ll wonder how you ever lived without a jar in your fridge. Here are a few more reasons to love it:
- Nutrient-dense energy boost
- Choose your texture + flavor
- Endlessly versatile
- Fits paleo, vegan, keto & gluten-free
- Cheaper than store-bought
- Lasts up to 2 months in the fridge
Ingredients for Homemade Almond Butter
Raw almonds: The star of the show! We’ll roast them to bring out their flavor and natural oils. Find them at your local grocery store.
Optional add-ins: A pinch salt, some coconut sugar, a drizzle of pure maple syrup or honey, vanilla extract, cinnamon, or cacao powder for fun variations.
Serving ideas: Toast, fresh fruit, yogurt bowls, granola, pancakes, smoothies, or straight from the spoon. (more of my favorite ideas later on!)
How to Make Almond Butter
Preheat your oven to 350°F. Spread 2 cups of raw almonds in a single layer on a large baking sheet. Roast them for 10 to 15 minutes, until they look puffy and deeply golden brown.
Remove from the oven, and allow the almonds to cool slightly, then transfer them to the bowl of a food processor.
Begin pulsing until the nuts break down into a coarse meal. Stop to scrape down the sides, then continue blending.
As the processor keeps running, the almonds will first clump together into a paste, then slowly transform into creamy almond butter.
I like my almond butter fairly gritty, so I usually process mine for about 4 to 5 minutes. For smooth almond butter, continue processing for 10 to 15 minutes, scraping the sides as needed.
For smoother texture, you can add in a few tablespoons of melted coconut oil
Once your almond butter reaches your desired consistency, transfer it to a sealable glass jar or an airtight container. Store it in the refrigerator for up to 2 months, if it lasts that long!
Recipe Adaptations and Additions
- Sweeter almond butter – Stir in maple syrup, honey, or date syrup for natural sweetness to your personal preference.
- Chocolate almond butter – Blend in cacao powder and a splash of vanilla for a Nutella-style treat.
- Spiced it up– Add ground cinnamon, nutmeg, or pumpkin spice for a cozy flavor.
- Nut mix – Try a blend of almonds, cashews, and pecans for a more complex taste.
- Crunchy almond butter – Reserve a handful of roasted almonds, chop, and stir them in at the end.
- Espresso kick – Add instant coffee granules or espresso powder for mocha vibes.
- Savory spin – Add a sprinkle of sea salt, smoked paprika, or even garlic powder for a fun dip or spread.
- Fruit-infused – Swirl in chopped dried fruit like cranberries, dates, or raisins for a chewy bite.
What to Serve with Almond Butter
Homemade almond butter is one of those foods that sneaks its way into everything. It’s amazing on toast with sliced banana, stirred into warm oatmeal, drizzled over yogurt, blended into smoothies, or simply paired with crisp apple slices.
You can even use it as the base for energy bites, baked goods, or as a topping for pancakes and waffles. Basically, there’s no wrong way to enjoy it. Here are a few of my favorite recipes that pair perfectly with almond butter:
- 4-Ingredient Banana Waffles
- French Toast Recipe
- Flourless Protein Pumpkin Pancakes (Gluten-Free)
- Coconut Walnut Sunflower Seed Paleo Granola (Vegan)
- Strawberry Overnight Oats
Almond Butter Recipes to Try
- Grain-Free Almond Butter Banana Bread (Paleo)
- No-Bake Oatmeal Almond Butter Cups
- Grain-Free Almond Butter Protein Pancakes (Keto, Paleo)
- 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars
The next time you’re in the mood for creamy nut butter, whip up this easy recipe! Drop a comment below letting me know what you add to your delicious almond butter!
How to Make Almond Butter
Ingredients
- 2 cups raw almonds
Serving Options:
- gluten-free bread of choice
- granola
- yogurt
- fresh fruit
Instructions
- Preheat your oven to 350 degrees F.
- Spread the raw almonds over a large baking sheet. Bake the raw almonds for 10 to 15 minutes, or until they appear puffy and deeply golden. Remove from oven and allow almonds to cool.
- Transfer roasted almonds to a food processor. Process until a thick paste forms. You’ll likely need to stop the food processor to scrape the sides to help move it along. Continue processing until your desired consistency is reached. For grainy almond butter, process 5 minutes. For smooth and creamy almond butter, process 10 to 15 minutes.
- Transfer almond butter to a sealable jar and refrigerate. Keep for up to 2 months.
- Use almond butter on toast or for drizzling over yogurt and granola with fresh fruit and honey.
Nutrition
Frequently Asked Questions
Can I make this with other nuts?
Absolutely! You can use a slew of nuts. My favorites, in addition to almonds, are cashews and walnuts. Cashew butter is expensive to buy from the store, so it is one of my favorites to make homemade. You can also use pecans or peanuts, or a mix of nuts – it all works beautifully. Homemade peanut butter is a blast to make too.
Do I have to roast the almonds?
Roasting deepens the flavor and helps release their oils for creamier almond butter, but you can make raw almond butter if you prefer a lighter taste.
What if my food processor is struggling?
Pause and scrape the sides of the bowl, and give the motor a little rest. Sometimes adding 1 to 2 teaspoons of neutral oil (like avocado oil) helps get things moving.
Do I need to refrigerate almond butter?
Yes, for freshness. It will stay creamy and spreadable, and last up to 2 months in the fridge.
Can I make more or less?
Yes! Use any amount of cups of almonds to make any amount of your own homemade almond butter.
Can I use a high-speed blender instead of a food processor?
I don’t recommend it unless the owner’s manual specifies the blender works for homemade nut butters. A high-powered blender like a Vitamix blender does fine, but others won’t get the job done.
Can you make almond butter with almond flour?
I haven’t tested this myself, but I have read that you can make this nut butter recipe using almond meal or almond flour instead of whole nuts. In fact, it cuts down on the processing time since the almonds are already finely ground.
Could I use whole almonds that have already been peeled? I love them plain without the brown covering.
I’ve never tested it with peeled almonds, but I’ve seen some folks use peeled for almond butter. I’m thinking it would work great!
Do you think this the food processor is a better way than a High speed blender such as a Vitamix?
Hi Lisa! I know a lot of folks make nut butters in their Vitamix, so that will work, too! Enjoy! xo
I’ve been making it for ages as well. Definitely roasting makes a deeper flavor. You don’t even need any sugar as it’s sweet enough.
I have been making this for several years now…I agree with you to start with raw almonds and toast what you need…I think toasting till slightly brown(maybe too the limit before burning) is the best…however be careful as this is a fine line…blend yo your desired thickness and enjoy…especially in the fall with fresh apple harvest..wow!!
Do you need to soak the raw almonds for 8 hours prior to roasting them, to get rid of the phytic acid that inhibits nutrient absorption?
Hi Kathy! That is definitely an option, and a great one! I love the idea of pre-soaking. I figured not everyone has the patience for it, but if you do, I highly recommend it! 😀