How to Make Almond Butter
Homemade almond butter is healthy, affordable and even more delicious than store-bought! Learn how to make almond butter with this easy recipe.
Updated by Kathryne Taylor on August 29, 2024
What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.
Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
Homemade Almond Butter Tips
When it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don’t give up!
Buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it’s absolutely worth it.
Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.
Watch How to Make Almond Butter
Suggested Equipment
Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I’ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).
The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn’t tell a difference in the texture or flavor of the final product.
My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.
This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it’s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments!
Homemade Almond Butter
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It’s easy to make, too. You’ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that’s 16 ounces, the equivalent of a jar of almond butter from the store).
Ingredients
- 16 ounces (3 cups) raw almonds
- ¼ teaspoon salt
- Optional: ¼ teaspoon ground cinnamon
- Optional: ½ teaspoon vanilla extract
- Optional: 2 tablespoons maple syrup or honey
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they’re just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Notes
Change it up: You can create a mixed nut butter by substituting raw cashews, walnuts or pecans for some of the almonds. Just roast them all on the pan together.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
You have made my day, and my birthday today, to boot! I too, tried the TJ almond butter, but… noticed there are also cashews in it too. Can’t wait to try this. You have so many great recipes that I make all the time. Thanks for all you do!
Happy birthday! Thank you so much for your kind words and review. I hope this almond butter makes your birthday even sweeter!
I made this and it was so smooth and creamy! But after I added my mix ins, it seized up pretty badly. I blended it a but more in my food processor and it’s creamy, but still quite thick. Any tips on how to smooth it out more and make it a bit more thin?
Actually the same thing happened with me after I added honey! But I kept processing it and it went through the last stage of being incredibly thick again but it did thin out eventually!
Hi Kate, I’ve been wanting to try to make almond butter for awhile. Your recipe will be the one I try! Question for you…if I use bagged almonds (Blue Diamond lightly salted) should I still roast them? Or is that unnecessary?
Hey Amber! Good question. I think the almonds will blend better if they’re warm. I haven’t tried making almond butter with pre-roasted almonds so I’m not entirely sure how that will work out, but it might be worth a shot!
Did anyone try it with roasted almonds? Did this work out?
That’s what Whole Foods has in the grinder for fresh almond butter.
I did (used the Blue Diamond, lightly salted) and it worked out fine. I warmed them in a skillet first. Such an easy process! Thank you for sharing.
Question: When you buy the raw almonds, are they with skin or without skin? I have no desire to peel skin off almonds, but if that can be skipped this looks great and will definitely try!
Hi Erin! This is made with almonds with skin still on. I hope you enjoy it!
I *love* almond butter, I don’t know why it’s never occurred to me to make it at home! I suppose I’ve been intimidated, but I have a cuisinart, so it’s totally doable… In addition to spreading it on toast, I also love stirring almond butter into oatmeal (using your method for steel cut oats, of course!) or spreading it on breakfast treats like pancakes. The possibilities are endless!
Mmm. Those are two delicious ideas. I hope you enjoy making the almond butter. Thanks for the comment and review, Sarah!
It was pretty easy, and delicious! I layered toast with the almond butter, banana and berries, then sprinkled with coconut and flax seed. So good.
I made it differently with raw organic almonds, 1/4 to 1/2 tsp iodized salt, 1/8 to 1/16th pure monk fruit powder. Perfect! I need a better nut butter maker for sure on a budget! If you have ideas for food processors I’d appreciate it. Thanks for the ideas and making me brave enough to try making my own allergy free fast food! I also made the roasted hazelnut butter with & without cocoa. Didn’t care for them but the almond like this tastes like peanut butter which I can’t have. Blessings
Hi! I can’t wait to make this. Do you have any tips if the Almond butter is super thick? How could I thin it out a little?
Hi, Antoinette! With enough blending or processing, the almond butter should be nice and creamy. I’d keep going until the almond butter has reached that desired creaminess before adding anything to it. I hope you enjoy it!
I wonder if the homemade almond butter is full of very small nut pieces, or is it more creamy such as peanut butter? My reason is that while I love nuts, I cannot have too many nut pieces that do not digest fully. It stinks, but a fact of life! Any information would be helpful. Maybe more blending would get more little pieces chopped up? I hope so as this sounds glorious!
Thanks
Hi, Mark! It takes a while, but with enough patience this almond butter is super creamy and smooth. I hope you enjoy it!
Thanks, that was what I was hoping to hear!
Got my almonds and will give it a whirl in the next day or so.
Thanks again,
Mark
I, too, cannot have large pieces of nuts for health reasons, but making this almond butter gives you the same nutrition of almonds without having to worry!! This comes out so creamy and delicious!! Just be patient… it takes awhile blending to become creamy!!
I tried making almond butter once a couple of years ago. It so did not turn out. Your post though has encouraged me to try again! Will be making this within a week
Yes, Trish! I hope you like it!
Could you freeze this? It takes me a long time to get through a jar of almond butter.
Hi Hashi, that’s a good question. I haven’t tried, but I don’t know why it wouldn’t work! Please let me know if you give it a try.
I was thinking of this too. I’m planning do porton controls using ice cube trays freezing and then bagging the cubes
About feezing nut butters: I recently tried this, as to keep cubes of almond butter and/or PB for perfect and easy portions for my smoothies. I thought I was a genius time-saving woman! Boy was I wrong. The butters never frozen like ice cubes, but just got cold and were so difficult to get out of the trays, and what a mess! Maybe there is a better way out there, but this isn’t it, in my experience :( Hope this saves people some headaches! Provecho!
YESSS! Love homemade almond butter
I just made this and really liked it. I have never tried almond butter before. The honey was the best thing I added in. I did add salt, ok, cinnamon, better, vanilla, ok, then honey, that’s the ticket! It’s a little on the dry side, but has a nice taste. Can’t wait to use it this week. Thanks for the recipe.
I’m glad you liked it, Dana! Thanks so much for your review!
Thank you Kate and cookie
I just made some yesterday and I used sliced almonds,From Costco I roasted a big bag and it’s a lot faster to process. After it was totally blended i put some dates in it to sweeten it up..yum
I love your blog,Thank you both with all my heart and stomach!!! Ally
Dates sound delicious! Thank you so much for your comment, Ally.
Hi,
Can I use this recipe for the cashew nut?
My friend just gave me a small bag and I think the almond and cashew is quite similar :D
Yes, I believe you could! Cashews will be even easier to blend, so that’s a plus. :)
I like to soak my walnuts and would like to soak the almonds have you tried it with nuts prepared this way?
Hi Muriel, I haven’t tried making almond butter with soaked nuts. Please let me know how it turns out if you give it a try.
You are so right, buying almond butter is pricey ! I plan to make this in the near future. Thank you for the recipe ! Could you also make cashew butter or tahini by this procedure.. warming the cashews or sesame seeds first? Thank you again
Yes, you can! The only consideration with sesame seeds is that tahini is usually made with hulled sesame seeds. Those tiny shells on sesame seeds that you buy at the store can actually make homemade tahini taste bitter. So, you might stick to cashew butter. :)
Thank you for your reply!
Yay! I’ve been wanting to do this, but I figured it was only a Vitamix type thing, which I don’t have. Going to give it a shot in my food processor!
It should work great in your food processor! Patience is key. :)
Does it need to be refrigerated, considering I added honey it maybe too thick to spread. It tastes so much better than store bought almond butter, I used salt and honey as my additives
Thank you, Joanne! I do recommend refrigerating it to prolong the shelf life, unless you’re going to consume it all within a week or so.
Oh my! how haven’t I tried almond butter? The picture of it on toast looks like it would make the most amazing brunch!
I think the hardest part of this recipe would have to be finding my patience in waiting for the almond butter to form! The last time I tried making walnut butter, I was unsuccessful. However, I definitely want to try again with another nut butter. This almond butter looks fantastic!
I hope this one works well for you, Cassie! I can attest that it is hard to be patient when you smell those delicious toasty almonds blending for a long time. But it’s well worth it!
Amazing! The first time I’ve been successful at making almond butter. I added the salt, cinnamon and vanilla. Will be a new fave in our household!
Great! Welcome to the homemade club. I won’t go back either. :)
Do you know if it is worth the extra money to buy organic almonds?
Thanks!
Sarah
I didn’t use organic for this, but if you have a preference then I would say use them. However, as you noted this might increase the price some.
I do buy organic almonds for one main reason. Almonds and peanuts have some of the highest level of pesticide spraying of most nuts. For anyone wanting to reduce toxins, or with a compromised immune system, it is almost a necessity anymore. And as a side note, all almonds that come from California have to be irradiated unless you buy them direct from the farm, farmers market, or small independent market (even they may purchase irradiated almonds). Irradiated almonds are also not good to soak or sprout.
I love to make my own peanut butter, but have never had success with almond butter so I am excited to try your recipe!!! I have used a Blendtec in the past, but have switched to a VitaMix recently so I am hoping it will blend the nuts as easily, although, I love crunchy nut butter, as well!
I bought your cookbook for the holiday, and we are so excited to try out some of your recipes this week!! Just did our marketing!!
Thanks for such great recipes!
Hi Kate!
I made your almond butter today and it’s amazing. I added the vanilla extract and maple syrup and oh man, is it good. I don’t know why I never thought to make it before!
I’ve been following your blog and making your recipes for some time now, but this is the first time I’ve thought to post a comment. They’ve all been wonderful (your baked oatmeal is a fav). Keep ’em coming!
It’s so good to add in those little extras! Thank you, Samantha for your support and taking the time to comment. I love hearing from you!
This recipe is absolutely gorgeous! Can’t eat shop bought almond butter now! Just on my second batch of the week after my family devoured the first lot! Thanks for all your great recipes!
Thank you! I’m glad you are already on your second batch. It’s so simple but amazing.
I made it this week and oh man, is it ever delicious! I followed the recipe exactly, adding salt, cinnamon and maple syrup. The maple syrup was the only tricky part – my butter went from a smooth, creamy consistency back to a chunky, dry ball. And it stayed like that for awhile. It took at least as much processing to get it back to the smooth state after maple syrup was added, as from nuts to butter. I stopped the processor when it got to the right consistency, and noticed that the oils were just starting to separate. Patience and attention definitely required, and will be rewarded!
Yes, it takes a little time. But it’s so worth it!
If I sprouted the almonds first, then roasted them, would the process still be the same?
I *think* so but I’m not entirely sure.
This recipe is awesome!! Best almond butter ever!! I’ll never go back to buying it!! It was also super easy in a food processor – I’ll be making this on a regular basis!
Love, love that! Thank you, Anne for your comment and review. It’s gold. :)
Lovely recipe, have made it a few time now and it never fails to impress- I tend to add the maple syrup just for a little bit of sweetness but I love how there a few suggest of what to add!
Great to hear, Lucy!
Omg! I’m so thankful I came across your blog. I just made the almond butter and it’s so yummy. I used Agave Syrup instead of maple and it’s still tasty. Thank you for sharing , my kids love it. Follow me on Instagram @cecered3 I did post it on there. Blessings to you. ❤️❤️
Thank you! I’m happy you like it so much. If you would like to leave a star review since you liked it so much, that would be great.
Hi how long is the shelf life of this recipe? Thanks
mariel
Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Does this absolutely have to be refrigerated? I really want to make some and send to my husband overseas, but it takes week or a little more to get to him in the mail… His healthy options are limited where he is, so I’m always trying to think of things I can make and send him. I’ve already sent him a bag of your cherry pecan muesli and he loves it! Thanks!
I would recommend it to keep it fresh and less likely to run into spoilage. How thoughtful of you! Possibly try to ship in an airtight container with dry ice to keep it fresh. It only keeps in the refrigerator for up to 2 weeks. But, I’m not sure how well it will travel.
Thank you for the advice!
Looks great, as does your site. I just went through a whole process of soaking then roasting my raw almonds as I read you get a lot more of a digestible nut and utilize more nutrients that way. Just a tidbit for you. Off to make almond butter!
Thank you for sharing! Let me know what you think, Robin.
Hi quick question, how long will the almond butter stay “fresh”? Should it be stored in the refrigerator or in the cupboard?Thanks so much!
Step 6 has the storage recommendation. :) Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Thank you, Kate! I’m going to try with a little bit of fresh coconut.
Thank you, Stuart! I appreciate the review.
Thanks for sharing! I have been making my own nut butters(almond & peanut) for awhile with my Vitaminmix. I do roast my almonds and I buy my peanuts from Trader Joe’s already roasted. I do not add anything to them and I absolutely love them.
Before making my own nut butter, I never would have eaten it by itself. A spoonful of either is one of my quick go to snacks with apple. Never tried almond butter on banana nut bread. I will have to try that the next time that I bake some. Thanks for that tip.
Homemade is the best! Thanks for sharing!
I have the 5200 Vitamix and have been totally unsuccessful with nut butters.
Did you ad anything to the almonds. I did not toast them, did you?
Any help will be greatly appreciated. Thanks.
This was so good! When I first tasted it, I thought I must have added 1/2 tsp of almond extract instead of vanilla…but no! I had added vanilla, and the almond flavor was truly the almonds shining through in a way I don’t taste from store-bought. Thanks for a great and detailed recipe!
Fantastic! It truly is gold. Thanks for sharing and for your review, Molly!
This was easy and good. I skipped the additional ingredients but added about 2 tsp salt. Thanks!
Thank you, Stephanie for sharing!
Thank you, thank you, thank you. I made this last week and it was amazing, made a triple batch today. I make paleo tortillas and put this on them, they are such a great treat. Had it on a banana and again amazing. Thank you so much for sharing it, truly worth making.
You’re welcome! I love the combination, Lisa.
Wow this is awesome! For some reason I always thought Almond Butter was difficult to make. One question, as far as preservation goes, only two weeks in the fridge? Are there any tricks as I want to make a big batch, as store bought lasts forever outside the fridge, but I guess they do some unnatural stuff to the butter.
But thanks so much for all you do. Originally from US, I now live in Italy and am missing a lot of stuff I buy in US Supermarkets, and it’s causing me to look how to make a lot of things on my own, and ya know what? Million times better than store bought…and easy. Been really stepping up the veggies recently because my wife is pregnant and we want to be as healthy as possible. Thanks so much!
I wouldn’t feel comfortable saying something else. You could try longer and use your best judgement on taste and smell. Thank you for trying it, Nick and for your review!
I cant get over how simple this is! I added 1tsp coconut oil + 1tsp cocoa powder and boom! My favorite nut spread ever. Thank you for this♡
Oh that sounds great! Thank you, Ellie.
Just made this yummy almond butter, had some muesli bread in the oven and thought this would be a great combo, it was. I only used 2 cups of almonds as I didn’t want such a gig batch. I used a Kitchenaid blender and played around with the settings. I found that the stir setting made perfect almond butter fairly quickly with minimum scraping down of the sides. Am now enjoying my almond butter and fresh from the oven bread.
Hank you for sharing, Dorothy!
Dorothy, what is muesli bread? I usually make muesli for breakfast with yogurt, fruit, oatmeal, and chia seeds.
Please let me know where to find the recipe for muesli bread?
Thanks, PattyP
What happens if you put the add ins before it’s creamy?? Oops
Did it turn out for you?
Hi from the UK. Just made this lovely almond butter – thank you
You’re welcome!
So I worked out my butter starts to go crumbly again when I add the maple syrup. My key is to go light on the maple syrup and it seems to be fine. Great recipe Kate!
Is there a way to make this into crunchy almond butter?
Hi Kate, I’m intrigued! Will this almond butter separate in the fridge like the store bought natural ones do? Will I have to stir it up again each time before I use it? Thanks.
Thanks for emphasizing patience, patience, patience! I kept thinking it wouldn’t turn creamy but it finally did! It is really delicious. It definitely would make a really nice holiday gift or host gift.
I’m glad you loved it and took my warning! It’s so worth it.
I forgot to pick up almond butter for a recipe I was planning to make, but I had plenty of almonds on hand. I found your instructions and probably won’t be buying premade almond butter any more! It definitely was more delicious than store bought. Outstanding!
Just tried this and its so good and so easy!! My husband and daughter loves it!! Thank you! I didnt even have to add the honey. its so sweet with the vanilla and cinnamon!
You’re welcome! It’s so good as is, I agree.
Hi, have you ever tried soaking and then roasting your almonds? The soaking is supposed to get rid of the tannins which inhibit nutrient absorption. Just wondering if it would work the same.
I haven’t for this one. I would need to try it. I like the idea of one less step of not soaking. If you try it, I would love to hear how it worked for you!
I’ve made this a couple of times now and it is so good! I’m from the UK but live in France and almond butter doesn’t really exist here so I used to have to buy it every time I was back in the UK. So happy to finally be able to make it myself!! Thank you for this recipe
I’m glad this recipe is perfect for you, Eleanor!
I was looking for an almond butter recipe and stumbled across your website during my search. I followed your tips exactly, using my Vitamix, and my almond butter turned out great!! Thanks so much for sharing! I prefer homemade to store bought any day… not only for the taste, but also because I have total control of the ingredients going in my body.
Welcome! I agree, another reason to make homemade. Thanks for sharing, Cia!
Hi Kate,
This is a first for leaving a comment anywhere. I wanted to start making my own nut butter and started with your Almond Butter as a start. I changed it up with making it with almonds, cashews and pecans. I did toast them a little but you have to be so careful with the pecans because they burn quickly. I wasn’t as patient as you with the food processor (mine kept bogging down)and added in 1/4 cup of avocado oil which doesn’t change the flavor in my opinion. Instead of cinnamon I used pumpkin pie spice along with the salt and vanilla. I did not add anything sweet in it. All the flavors are subtle and the outcome was the best Nut Butter that I have every had. I couldn’t have created it without you. Thank you so much.
Thank you for commenting, Betsy! Tank you for sharing you variations. I love that this provided inspiration for you.