Homemade Almond Butter (Easy 1-Ingredient Recipe)
Learn how to make creamy homemade almond butter with just one ingredient! It's easy, affordable, and tastes so much better than store-bought. Use it as a dip, spread it on toast, swirl it into oatmeal, or blend into smoothies.
Equipment
Ingredients
- 3 cups whole, raw almonds
Instructions
- Roast the almonds: Preheat oven to 350°F. Spread the almonds on a baking sheet and roast for 10 minutes.
- Blend: Transfer the warm almonds to a food processor. If your almonds are unsalted, add a pinch of salt (it enhances the flavors). Process the almonds, stopping to scrape down the sides as needed.
- Watch the texture change: The almonds will go from crumbly → thick → clumpy → smooth and creamy as their natural oils release. This can take 5–15 minutes depending on your food processor, so patience is key here!
- Add flavorings, if desired: Once creamy, add any flavorings and continue processing until smooth. It may thicken or form a ball again when you them, but keep processing, it will smooth out again.
- Store: Transfer to a glass jar and store in the refrigerator for up to 2 weeks.
Notes
- Roast the almonds: Don't skip this step! It brings out their flavor and helps release their natural oils which makes blending much easier.
- Be patient: The almonds will go through a crumbly stage before becoming creamy. Depending on your food processor, blending may take 5–15 minutes or longer.
- Scrape the sides: Stop and scrape down the food processor as needed to keep the almonds blending evenly.
- I recommend using a food processor: A high-powered blender (such as a Vitamix) can work, but I think a food processor is much easier.
- Add flavorings: Add your favorite flavorings (such as cinnamon, vanilla, or maple syrup) after the almond butter becomes smooth and creamy. It may clump again, but keep blending. It will turn smooth and creamy again.
- Storage: Store in a glass jar in the refrigerator for up to 2 weeks.
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