Homemade Almond Butter

Why You’ll Love This Recipe

I love how simple this recipe is—just almonds and a food processor, and I end up with a silky spread that tastes incredible. It only takes a few minutes of active time, and I can experiment with different flavors like cinnamon, maple, or vanilla. Since it’s homemade, I know exactly what’s in it, and I can skip any added sugars or oils that store-bought versions often contain.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 cups (about 400g) whole almonds (I recommend roasted and lightly salted)
optional as needed: 2 teaspoons avocado oil, light olive oil, or melted coconut oil

Directions

I pour the almonds into my food processor and begin pulsing. The almonds go through several stages—whole, coarse meal, crumbly, finely ground, and finally smooth. I stop every couple of minutes to scrape down the sides of the bowl and give the processor a break. This part takes patience, usually 10–15 minutes, sometimes longer depending on the power of the processor.

If the almonds don’t come together on their own, I add up to 2 teaspoons of oil to help smooth things out. Once the almond butter is completely creamy, I transfer it to a jar or container. I let it cool uncovered for at least an hour before sealing it shut, then I store it in the refrigerator for up to 1 month.

Servings and Timing

This recipe yields about 1.5–2 cups of almond butter. It only takes about 5 minutes of prep and no cooking time, though the processing itself can take 10–15 minutes.

Variations

I like to play with flavors depending on what I’m craving. Sometimes I add honey or maple syrup for sweetness, a dash of cinnamon for warmth, or vanilla extract for a bakery-like flavor. For a salted maple version, I toss raw almonds with maple syrup and coconut oil, roast them, and then grind them into a nut butter that tastes like a treat on its own.

Storage/Reheating

I keep the almond butter in a sealed jar in the refrigerator for up to 1 month. Since it doesn’t have preservatives, I always refrigerate it to keep it fresh. There’s no need to reheat it, but if it firms up too much, I simply let it sit at room temperature for a few minutes to soften.

FAQs

Can I use raw almonds instead of roasted?

Yes, but I recommend toasting them first for a better flavor. I roast them at 350°F for 10 minutes before processing.

Do I need to add oil?

Not always. Often, the almonds release enough natural oils, but I add a little if the mixture isn’t coming together.

Can I use a blender instead of a food processor?

Yes, but I need a high-powered blender like a Vitamix. Regular blenders may overheat or struggle.

How long does homemade almond butter last?

It lasts up to 1 month in the refrigerator.

Can I freeze almond butter?

Yes, I can freeze it in small containers for up to 3 months. I thaw it in the fridge before using.

How can I make flavored almond butter?

I add vanilla, cinnamon, honey, or maple syrup toward the end of processing for extra flavor.

Why is my almond butter grainy?

It may just need more processing time. I let it run longer until it becomes smooth and creamy.

Can I use salted almonds?

Yes, I often use roasted salted almonds, but I adjust any added salt if I flavor it later.

Is almond butter healthier than peanut butter?

Both are nutritious, but almond butter has slightly more vitamins and minerals, while peanut butter has more protein.

What can I eat almond butter with?

I spread it on toast, add it to smoothies, drizzle it over oatmeal, or just enjoy it with apple slices.

Conclusion

Homemade almond butter is one of those recipes I love because it’s so simple yet so versatile. With just a handful of almonds and a little patience, I can create a creamy spread that’s healthier and tastier than store-bought. Whether I keep it plain or add fun flavors, it always feels like a homemade treat that elevates everything I pair it with.