Homemade almond butter is a creamy, dreamy spread that’s as versatile as it is delicious. With just 20 minutes of prep and 10 minutes of cooking, you can create a jar of pure, nutty goodness that’s free from additives. The rich, velvety texture and deep, roasted flavor make it perfect for toast, smoothies, or even straight from the spoon.
This recipe lets you control the consistency, from smooth and silky to chunky and rustic, tailored to your taste. The natural sweetness of almonds shines through, with a hint of toasty warmth that’s utterly satisfying. Plus, it’s packed with nutrients, making it a wholesome treat you’ll feel good about enjoying. Once you try it, store-bought versions just won’t compare!
What You’ll Need?
- 3 cups raw almonds (unsalted and unroasted for best results)
- Avocado oil or another neutral-tasting oil (such as grapeseed oil, as needed)
- Sea salt (to taste, optional for seasoning)
Step-by-Step Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Toast the almonds by spreading them in an even layer on the baking sheet. Bake for 10 minutes, or until fragrant. Remove from the oven and let cool slightly.
- Process the almonds by transferring them to a medium food processor. Blend until very smooth, stopping every 30 seconds to 1 minute to scrape down the sides of the bowl and give the motor a break. The mixture will go from chunky to a thick ball, and finally become creamy and smooth. This process takes about 15 minutes.
- Add oil if needed. If the almond butter isn’t coming together after 15 minutes, add avocado oil, 1 teaspoon at a time, to help it blend.
- Season to taste with sea salt, if desired. Serve on toast, overnight oats, oatmeal, yogurt, or banana bread. Enjoy!
Creative Ways to Enjoy Your Almond Butter
Almond butter is incredibly versatile! Spread it on toast with a drizzle of honey or a sprinkle of cinnamon for a quick breakfast. Stir it into overnight oats or yogurt for added creaminess and protein. It also pairs beautifully with sliced apples, bananas, or celery sticks for a healthy snack. Feeling adventurous? Swirl it into smoothies or use it as a dip for dark chocolate.
How to Store Your Homemade Almond Butter
Store your almond butter in an airtight container at room temperature for up to 2 weeks, or refrigerate it for up to 2 months. If it thickens in the fridge, let it sit at room temperature for a few minutes or give it a quick stir before using. For longer storage, freeze it in small portions for up to 6 months.
Time-Saving Tips for Perfect Almond Butter
If you’re short on time, skip the toasting step—raw almonds work just fine! To speed up the blending process, use a high-powered food processor or blender. Adding a teaspoon of oil early on can also help the mixture come together faster. Remember to scrape down the sides frequently to ensure even blending.
Recipe Variations to Try
Customize your almond butter to suit your taste! Add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor. For a sweeter version, blend in a tablespoon of honey or maple syrup. If you love a bit of crunch, stir in chopped roasted almonds or a handful of dark chocolate chips after blending.
Common Questions About Making Almond Butter
Why isn’t my almond butter creamy? Be patient—it can take up to 15 minutes for the almonds to release their oils and become smooth. If it’s still too thick, add a teaspoon of oil at a time until it reaches your desired consistency. Can I use roasted almonds? Absolutely! Roasted almonds add a deeper flavor, but you can skip the toasting step if you use them.
How to Make Almond Butter
Ingredients
- 3 cups raw almonds
- Avocado oil or another neutral-tasting oil, such as grapeseed, as necessary
- Sea salt, to taste
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Spread the almonds in an even layer on the baking sheet and toast for 10 minutes, or until fragrant.
- Remove from the oven and allow to cool slightly.
- Transfer the toasted almonds to a medium food processor.
- Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor’s motor a break.
- The mixture will be chunky at first. Then, it’ll thicken into a ball, and finally, it will become creamy and smooth. The whole process should take about 15 minutes.
- If the almond butter still isn’t coming together after 15 minutes, add avocado oil, 1 teaspoon at a time, to help the mixture blend.
- Season to taste with salt, and serve on toast, overnight oats, oatmeal, yogurt, or banana bread. Find more serving suggestions in the post above.