It takes just 15-20 minutes, and ONE ingredient to make this smooth, creamy homemade almond butter – refined sugar0free, hydrogenated oil-free, cheaper, and tastier than store-bought!
Homemade almond butter is an absolute kitchen pantry staple of mine. Using just one ingredient and less than twenty minutes, you can blend up some almond butter that is tastier, healthier and works out cheaper than grocery store-bought versions. You’re also able to be fully in control of all ingredients included as well. Not to mention that it is oil-free, vegan, and refined sugar-free!
Why Make Homemade Almond Butter?
It might not seem worth the effort to learn how to make almond butter if you haven’t done previously. However, this recipe is literally ONE ingredient – Almonds (& a sprinkle of sea salt). So you know exactly what is inside the almond butter. You don’t have to worry about additional oils, added sugars, preservatives, etc. that are in store-bought versions. Plus, the process is super simple, and you can buy a bulk bag of almonds to reduce costs further. You can use your homemade almond butter for all sorts of recipes too. This includes smoothies, on toast, as part of these 4-ingredient stuffed dates, an almond butter version of these Vegan peanut butter cups, within granola bars, Healthy fudge, energy balls, etc. Plus, homemade almond butter is also incredibly versatile and customizable. In fact, I include a list of ways to flavor it below too, for the best almond butter ever!
How To Make Almond Butter
Begin by roasting the raw almonds in the oven at 165°C for 10 mins. This will help the almonds to begin releasing their oils and add a wonderful additional nutty flavor to the almond butter too. *See my notes on making raw almond butter.
Once roasted, leave the almonds to cool just for a minute or two (we want them warm but not hot). Then add to a high-speed food processor or blender, add a pinch of salt and then blend until desired consistency. The longer you blend, the runnier the homemade almond butter will be. You’ll notice the almond butter goes through a variety of stages while blending. First into powdery almond flour, second is a clumpy, thick paste, then a thick, slightly grainy almond butter, before becoming soft and creamy.
Give your blender/food processor a bit of rest if it’s heating up. I like to blend for 2/3 minutes, then give the machine a break for 10-20 seconds, scrape down the sides, and then blend more. Different machines will take varying amounts of time to fully process the butter, so don’t give up- It will happen. This process takes me roughly 10-15 minutes in my food processor and 10-12 in my NutraMilk.
Once you’ve obtained the consistency you like, transfer in an airtight glass container, allow to cool completely before closing the lid, and storing in the fridge for around two months, although it may last a lot longer. The nut butter will separate the oils and nut over time, simply stir the almond butter well before using it.
Almond Butter Troubleshooting
When making almond butter, some people have no issues at all, whereas others just can’t seem to make it work. Over the years of experimentation, and lots of talking with my blog community, I’ve realized that the majority of issues come down to the machine being used. People have contacted me to let me know that they’ve made almond butter from 1 minute (using a Vitamix with a tamper) to over 30 minutes (using an old but high-power food processor). However, there are some general worries/issues that you may be having, so hopefully, I can sort a few out for you.
- The Almonds are taking ages to blend: Be Patient- making any nut butter is a test of patience. The blender will fool you into thinking it will never become more than powdery crumbs but persevere, and soon you’ll have a creamy, delicious swoon-worthy almond butter. Also, make sure you use enough nuts for your jug size to keep the momentum going and the blades working correctly. This will vary from machine to machine. If you have a blender with a ‘tamper’ – use it! Pressing the almonds into the blade will speed up the process.
- It isn’t creamy enough: If you’ve tried all of the above tips and still have yet to reach the desired texture, then it may be time to add oil. I avoid this, if possible. However, adding a drizzle of neutral-flavored oil ( safflower, coconut oil, etc.) may help to smooth your texture and get the results that you’re hoping for.
- The shelf-life was lower than expected: pasteurize the jar before transferring the almond butter. Submerge in boiling water for 3 mins then dry thoroughly. This will help to give the nut butter a longer shelf life, whether in the fridge or at room temperature ( over three months in some instances!). Any flavorings and additives will also reduce shelf life. Some people use water in their almond butter to get it smoother- I wouldn’t recommend this. Not only could it cause the butter to seize, but it will massively impact shelf life. If you are going to do this, then it’s best to use it within a few days.
- Why did my almond butter seize? Many people reach out to me with the issue that their almond butter has seized. Cold liquids, and sugars in general, have the potential to make your mixture seize. Especially if the almond butter is warm. I’ve found the best way to combat this is to make a large batch of plain almond butter and then flavor smaller portions. When the almond butter is completely cool, I’ll just add my flavorings and mix lightly with a spoon. Alternatively, warm your liquid sweetener slightly before adding it to the mix – either do this separately from the almonds.OR drizzle the almonds with the syrup when roasting, and they will remain the same temperature throughout.
- For a simple, delicious twist, pop in homemade Vanilla extract or Vanilla Powder.
- For a simple, sweet version, add your favorite natural syrup of choice ( see notes section above regarding liquid sweeteners). By adding maple syrup and some sea salt, you can make a delicious caramel-like sauce.
- Ground spices are a fantastic opportunity for flavor too—Cinnamon, cardamom, nutmeg, even possibly ginger or blends like pumpkin spice.
- Superfood and freeze-dried fruit powders could also make for a beautiful addition to boost flavor and nutrients. Just remember that any powder will make the nut butter thicker.
- Add cacao powder or coffee for a mocha/chocolate version.
- Add some desiccated coconut for texture! ( or blend coconut flakes into it for a more incorporated coconut flavor. You could also add a spoonful or two of homemade coconut butter.
This homemade almond butter recipe post has been updated in June 2020 – with up to date information, and recipe tips gathered over time and through reader feedback.
If you give this almond butter recipe a try, then let me know your thoughts in the comments below. Also, I love to see your creations, so feel free to tag me @Alphafoodie.
Homemade Almond Butter Recipe
This will yield 1.5 cups of almond butter
- Place the almonds on a baking sheet and toast in the oven for 8-10 minutes at 325ºF/165ºC. Let them cool down for a couple of minutes before blending.
- Once cooled, place the almonds and the salt in a food processor or a high-speed blender. Blitz them until you achieve your desired consistency - the longer you blend, the runnier the peanut butter becomes. This process can take between 5 and 15-20 minutes depending on your machine and desired texture.Make sure to give the machine a break so it doesn't overheat! Use this time to scrape down the sides of the processor bowl.
- Once you've blended to your desired consistency, pour the almond butter into a clean mason jar or glass container. Make sure it's completely cooled before you close the lid.
- Store it in a glass container or a jar in a cool dry place like a pantry or a kitchen cupboard for 3-4 weeks. Alternatively, keep it in the fridge for 2-3 months, if not even longer.
- Season to taste: I prefer the natural almond taste and don't usually add anything to it. However, you can sweeten or season to taste with maple syrup, vanilla, cinnamon, cardamom, cocoa powder, est. Just add your extra ingredients halfway through blending so they get incorporated into the butter. I prefer to only flavor smaller portions (as additional ingredients will affect the shelf life).
- A drizzle of oil: Only if needed! If the blending process is taking too long and you are stuck at the flour-like pasty stage, add a drizzle (just 1-2 teaspoons at a time) of neutral oil or coconut oil. This will help "grease" the nuts so they can blend into a runny smooth consistency.