The Best Homemade Almond Butter
Simple, easy and delicious, this Homemade Almond Butter truly is the best! 1 ingredient and 15 minutes later you’ll have the best almond butter ever!
I have a slight obsession with almond butter. 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. I was determined to make my own, since the store bought options were full of added oils and sugar.
This Homemade Almond Butter is made with only one ingredient: almonds. There is one catch though – you have to be patient!
Ingredients to Make The Best Homemade Almond Butter
- Almonds – just whole, raw almonds. We will roast the almonds in the oven for 10 minutes to enhance the nutty flavor, release the natural oils, and make them easier to blend.
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Optional Almond Butter Add-Ins
- Salt (optional) – salt helps bring out all the flavors. If your almonds are already salted, you can leave this out.
- Maple Syrup (optional) – add 1-2 tablespoons of maple syrup to sweeten it up, if desired. You can also use honey or agave.
- Oil (optional) – if your food processor is not very powerful and you are running short on time, then adding a little bit of melted coconut oil one tablespoon at a time will make it turn creamier faster.
How to Make The Best Homemade Almond Butter
- Roast the almonds on a baking sheet at 350F for 10 minutes.
- 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.
- 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!
- 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 small glass jars. Almond Butter stores and tastes better in glass.
How to Enjoy The Best Homemade Almond Butter
I put homemade almond butter 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 Vegan Almond Butter Bars. They are such a hit!
Almond Butter Flavors
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 Almond Butter – 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 Almond Butter – 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 Nut Butter Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
The Best Homemade Almond Butter
Ingredients
- 3 cups almonds
- pinch of salt, optional - if the almonds are unsalted
Instructions
- 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.
Equipment
Notes
- Store almond butter in small glass 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.
I tried making nut butters at home but they turn out grainy. Like they’re creamy but also grainy, never smooth like those store bought ones. Why is that?
Hi Aisha, some nut butters can be grainy to a certain extent. For example, almond butter is a little more grainy than peanut butter due to it’s hard shell. Are you roasting the nuts beforehand? Doing this will help break them down & release their natural oils. Also, patience is key! Keep processing (sometimes mine takes 20 minutes of processing to get it silky) & if your food processor isn’t that powerful or the blade isn’t sharp enough, add a little bit of melted coconut oil to help thin it out. Good luck! 🫶🏻
I’ve tried other recipes for almond butter but this one is the best.
I did add 3/4 tsp of salt and increased the almond oil to almost 5 tbsps to get the creamier texture. Do be patient because it does take the food processor about 8-9:minutes total.. my guess is a newer more powerful processor( mine is a 30 year old. Cuisinart) will take less time.
As it is Passover now I find myself dipping matzo into the almond butter as a snack.
I will never buy almond butter again!. Thank you Megan.
I am so glad you enjoyed it, Karen! I agree, I can’t go back to store-bought ever again! Thank you so much for the review – wishing you a happy Passover 🙂
so delicious!
Thank you, Emma!