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There’s something incredibly satisfying about making homemade almond butter. Watching simple almonds transform into a smooth, silky nut butter feels like kitchen magic — and the flavor? So much fresher and nuttier than anything you’ll find at the store. Once you make homemade almond butter, you’ll never want to stop!
This homemade almond butter is simple, delicious, and endlessly customizable. Whether you love it classic and salty or swirled with mix-ins, you’ll never go back to store-bought again.
Why You’ll Love This Recipe
- Only 1 required ingredient
- No added oils or preservatives
- Naturally gluten-free, dairy-free & vegan
- Customizable to your taste
- Budget-friendly compared to store brands
All you need is almonds and a little patience!
Ingredients You Need
You need just one ingredient to make almond butter, but feel free to spruce it up with add-ins!
Required Ingredients
- 16 oz raw or roasted almonds
Optional Add-Ins
- Sea salt
- Pure vanilla extract
- Cinnamon
- Cocoa powder
- Chocolate chips or cacao nibs
- Shredded coconut
- Finely chopped nuts
- Raw honey, pure maple syrup, or coconut sugar
Equipment
I find the Cuisinart 14-Cup Food Processor works best!
Flavor Variations to Try
- Honey Vanilla Almond Butter
- Double Chocolate Almond Butter
- Sweet & Salty Almond Butter
- Coconut Chocolate Almond Butter
- Maple Vanilla Almond Butter
Once you master the base recipe, the possibilities are endless!
Raw Versus Roasted Almonds
Raw almonds produce a milder, slightly sweet, and more neutral almond butter. It will take a bit longer to blend since the natural oils aren’t warmed and loosened. The result can be a slightly thicker and less nutty almond butter.
Roasting brings out the almonds’ natural oils and creates a deeper, richer, more pronounced nutty flavor. This is the classic almond butter taste most people expect. Roasted almonds blend more easily and usually create a creamier, smoother butter because the oils release faster.
Ways to Use Almond Butter
- Spread on toast with banana slices
- Swirl into my overnight oats or yogurt
- Blend into smoothies
- Drizzle over my oatmeal pancakes
- Dip apple slices
- Use in baking or energy bites
- Eat straight off the spoon (no judgment)
How to Store It
If you make raw almond butter, store it in the fridge. If you make roasted almond butter, you can store it in the fridge or in the pantry. The almond butter will last for 3-4 weeks!
Ready to make your own almond butter? The full recipe below!
Homemade Almond Butter
Ingredients
Required Ingredients
- 16 oz raw or roasted almonds
Optional Ingredients
- sea salt
- pure vanilla extract
- cocoa powder
- chocolate chips or cacao nibs
- cinnamon
- raw honey, pure maple syrup, or coconut sugar
- shredded coconut
- finely chopped nuts
- neutral oil
Instructions
For Roasted Almond Butter
- If starting with raw almonds, preheat your oven to 350°F. Spread the almonds in a single layer on a large baking tray. If starting with roasted almonds, skip to step 3.
- Bake for 10–20 minutes, stirring halfway through to prevent burning. I find 15 minutes is the sweet spot — you want them fragrant and lightly golden, not dark brown. It's better to under-roast than burn the almonds.
- Let the almonds cool for 15-30 minutes. They can be slightly warm (this helps them blend), but not piping hot. Add the almonds to a food processor and begin processing.
- At first, the almonds will turn into a crumbly mixture. Then it may form a thick paste/ball. Stop the food processor and scrape down the sides as needed. After several minutes, the natural oils will release and the mixture will become smooth and creamy.⚠️ If your machine gets hot, turn it off and let it cool before continuing.
- This process can take anywhere from 5–10 minutes, depending on your equipment. Keep going — it will get smooth! Once you have a smooth almond butter, add in any optional ingredients. Process briefly to combine.
- Transfer your almond butter to a mason jar or airtight container. Store in the pantry for easy spreading or refrigerate for a thicker texture and longer shelf life.
For Raw Almond Butter
- Add the almonds to a food processor and being processing. At first, the almonds will turn into a crumbly mixture. Then it may form a thick paste/ball. Stop the food processor and scrape down the sides as needed. After several minutes, the natural oils will release and the mixture will become smooth and creamy.⚠️ If your machine gets hot, turn it off and let it cool before continuing.
- This process can take anywhere from 10-15 minutes, depending on your equipment. If you are having trouble processing, add in 1-2 teaspoons of a neutral oil.
- Once you have a smooth almond butter, add in any optional ingredients. Process briefly to combine.
- Transfer your almond butter to a mason jar or airtight container. Store in the fridge for up to 4 weeks.
Video
Notes
- You will need a high-speed food processor for this recipe. You can try using a high-speed blender, but I have not tried that yet myself.
- Store roasted almond butter in the pantry for 2-3 weeks or in the fridge for 4 weeks.
- Store raw almond butter in the fridge for up to 4 weeks.
- Let it cool completely being storing.