How to Make Almond Butter

Why did making almond butter take me so long? I just had homemade almond butter on toast for breakfast and I have to admit that it is far better than almond butter from the store. Homemade almond butter has the flavor of warm, freshly roasted almonds and is incredibly thick and creamy.

I’m unable to return to purchasing jars from the store now that I understand the distinction. To give mine a particular touch, I add a tiny bit of cinnamon, vanilla, and maple syrup. why not

Additionally, homemade almond butter is less expensive. Simple math is used. The size of the typical almond butter jar found in stores is one pound of almond butter (or 16 ounces) made from one pound of almonds. Just contrast the price of your preferred almond butter with the cost of one pound of raw almonds.

The almond butter has a significant role in the cost savings. There isn’t much room for cost-cutting when jars of almond butter cost seven dollars at Trader Joe’s.

However, I’ve seen almond butter priced around $17 per jar on store shelves. seventeen bucks! For nutmeg-blended almonds! I won’t be robbed; this is highway robbery.

Making Tips for Almond Butter

Patience is essential while preparing almond butter. The entire almonds may appear to never transform into smooth nut butter, but they always do. Never give up!

Purchase raw almonds and roast them on your own in the oven. Almonds that have been warmed up will blend more smoothly and taste the best. It barely takes ten minutes to roast the almonds, and it is totally worthwhile.

Although their vitamin content is slightly lower, roasted almonds provide the same nutritional advantages as raw almonds (protein, fiber, healthy fat, and vitamins). I think the flavor difference is very worthwhile. The “raw” almonds you purchase from the grocery store have likely already been heated to remove bacteria and will unavoidably warm up from the heat of the machine.

Recommended Equipment

As long as you have a reliable food processor or blender and some time, making almond butter is simple. With the help of my Cuisinart food processor and Vitamix blender, I prepared nut butter successfully (affiliate links).

I could not discern any differences in the texture or flavor of the finished product, even though the blender may have been a few minutes faster (the tamper is helpful to crush almonds down into the blades).

What’s the best way for me to eat almond butter? I enjoy it best with berries on top of whole-wheat toast (fresh berries, defrosted frozen, or chia berry jam). Almond butter can also be used to top muffins and other fast pastries like banana bread. For more protein, you may also add it to smoothies or yogurt.

A nice homemade gift would be this almond butter that has just been freshly roasted. The jar must only be wrapped in a ribbon to be prepared for use. Make your own pecan butter if this recipe gets you on a nut butter binge. Please comment and let me know how you liked the recipe!

Also read: Tropical Acai Bowl


  • 3 cups of 16 ounces of raw almonds
  • optional: 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
  • 12 teaspoon vanilla extract is optional.
  • 2 teaspoons of honey or maple syrup are optional.


  1. Set the oven’s temperature to 350 degrees Fahrenheit. Spread the almonds out over a sizable baking sheet with a rim, and roast them for 10 minutes, stirring once.
    Allow the almonds to cool for about 10 minutes, or until they are only warm (not hot).
  2. Almonds should be added to a food processor or blender at high speed. Blend until creamy, pausing occasionally to scrape down the sides. It will take some time to blend, so have patience! As you continue to scrape down the sides and break up the ball, the almonds will transform from clumps that resembled flour into a lusciously creamy consistency. Stop and let the mixture cool for a few minutes if it starts to get really hot while cooking.
  3. You can incorporate in any additional ingredients of your choice once the almond butter is very creamy and smooth (but not before!). I constantly add salt to my food to enhance the flavor. Additionally, you may add vanilla, maple syrup, or cinnamon for a hint of spice and to make your almond butter taste more distinctive than store-bought.
  4. Blend the ingredients until they are uniformly distributed. To get the mixture creamy again after adding maple syrup, I had to let the mixture cool and blend it for a further few minutes.
  5. Transfer the almond butter to a mason jar and secure the lid after allowing it to cool to room temperature. For up to two weeks, or until you notice or smell any symptoms of decomposition, keep in the refrigerator.


UPGRADE IT: By replacing some of the almonds with raw cashews, walnuts, or pecans, you can make a mixed nut butter. Simply roast them all at once in the same pan.