The Best Homemade Almond Butter
Simple, easy and delicious, this Homemade Almond Butter truly is the best! 1 ingredient and 15 minutes later you have the best Almond Butter ever!
Almond Butter is my latest obsession. The nutty, creamy, lightness of it all has me more obsessed with it than peanut butter (which is saying a lot!). I first had Almond Butter at a local smoothie bowl shop and I was hooked (note – it was homemade there). Unfortunately, they didn’t sell it there. So, I ran to the grocery store to buy a tub of it (um…. expensive!). However, I was disappointed. It didn’t taste anything like the one from the smoothie bowl shop. Also, it contained additives, preservatives, and unnecessary ingredients that I wasn’t a fan of. So, I thought to make my own.
This Homemade Almond Butter is made with really only 1 ingredient – almonds. The ingredients are optional. It does not contain any additives, preservatives, etc. Simply raw, whole almonds. There is one catch though – you have to be patient!
Ingredients – The Best Homemade Almond Butter
Optional Ingredients – The Best Homemade Almond Butter
• Salt (optional) – to bring out all the flavors! If your almonds are already salted, you can leave this out.
• Oil (optional) – obviously it’s preferable to leave this out, but if your food processor is not very powerful and you are running short on time, then adding a little bit of oil (melted coconut, vegetable, avocado, canola) one tablespoon at a time will make it turn creamier faster.
How to Make The Best Homemade Almond Butter
Next, transfer the roasted almonds to a food processor (I have not tried this in a blender so I’m not sure if it would work). Add a pinch of salt (if the almonds are unsalted) and process the almonds for 10-15 minutes, scraping down the sides as needed. It will become crumbly, then form into a ball, then, as it continues heating, the natural oils from the almonds will release and make it smooth and creamy.
Then, if using, add the maple syrup and/or oil and continue processing for another 5-10 minutes. It may all come together and form into a ball again – don’t worry – keep processing and it will become smooth as the oil and maple syrup will help make it creamier. If you aren’t using oil or maple syrup, it will still turn creamy, it will just take a little longer. Patience is key here!
Finally, transfer your Homemade Almond Butter into jars and store in the cabinet for several weeks or in the fridge for longer. I like to store mine in these mini glass jars from Amazon. Almond Butter stores and tastes better in glass!
How to Eat The Best Homemade Almond Butter
I put it on everything! Fruit, rice cakes, oatmeal, açaí bowls, smoothies, dates, toast, bananas, cookies and even with a spoon! The possibilities are endless.
Make this recipe, then use the almond butter to make my Raw, Vegan and GF Almond Butter Bars – they are such a hit!
Spice Up Your Almond Butter With These Add-Ins
Sometimes I like to spice things up and flavor my almond butter with various spices and ingredients. Here are some of my favorites and how to make them.
• Maple Cinnamon / Cinnamon Roll – add 3 tbsp maple syrup, 1 tsp cinnamon and 1/2 tsp vanilla extract to the food processor once the almond butter has turned smooth and process until well incorporated.
• Chai – add 1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp vanilla extract to the food processor once the almond butter has turned smooth and process until well incorporated.
More Homemade Nut Butter Recipes
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The Best Homemade Almond Butter
- 3 cups almonds
- pinch of salt optional - if the almonds are unsalted
- Preheat oven to 350℉ and place almonds on a baking sheet. Roast for 10 minutes.
- Transfer the roasted almonds along with a pinch of salt to a food processor and process for 10-15 minutes, stopping to scrape down the sides as needed, until it becomes smooth and creamy. It may take longer depending on how powerful your food processor is. Patience is key!
- If using, add the maple syrup and/or oil, or any of the flavor add-ins referenced in the blog post above, and process for another 5-10 minutes, until it's creamy and silky. It will likely form back into a ball when you add it, but it will become smooth and creamy again.
- Once desired texture is achieved, pour into jars and enjoy! Or, eat with a spoon straightaway.
- Store almond butter in jars in the cabinet for a month weeks or in the refrigerator for longer.
- For flavor add-in and recommendations, see the blog post above.
Nutrition information is automatically calculated, so it should only be used as an approximation.