Homemade Almond Butter Recipe
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Learn how to make my homemade almond butter recipe with just one ingredient and a few minutes. I love that there’s no oil, salt, or sugar needed!
As much as I love peanut butter, I’ve always been partial to almond butter for its slightly sweeter and richer flavor. For years, I would fork out tons of money each week for a jar of store-bought ones.
Now that I make my own, I’m kicking myself for not doing it sooner! Homemade nut butters all follow the same process- blending them down in a food processor until smooth and drippy (like my honey peanut butter and granola butter).
When developing this recipe, I wanted to see what the difference would be between raw almonds and lightly roasted almonds. In testing, I found that the roasted version has a deeper, nuttier flavor that makes it genuinely hard to stop eating. Just ask my partner, who eats it with a spoon.
Table of Contents
Why I love this recipe
- One ingredient only. Raw and unsalted almonds– that’s it.
- Cheaper than store-bought. Some brands of almond butter cost around $8 per jar. This recipe makes enough for four jars AND still costs less.
- Easy to customize. Sweeten it up, make it smooth or crunchy, or fold in some cocoa powder to make it chocolate-flavored. I’m sharing 6 flavor variations below.
★★★★★ REVIEW
“My go-to recipe for homemade almond butter. Turns out perfect every time.” – Ally
Ingredients needed
- Almonds. I like to start with raw, unsalted almonds and roast them myself, but many grocery stores stock pre-roasted almonds. Just double-check they have no added salt, sugar, or preservatives.
- Salt. A pinch of salt balances the almonds’ natural sweetness, making the flavor more complex. I always add it.
How to make almond butter
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Roast the almonds. Place almonds on a baking sheet and bake for about 8 to 12 minutes, or until fragrant.
Step 2- Cool. Remove from the oven and let cool completely.
Step 3- Blend. Once cool, place toasted almonds into a high-speed blender or food processo and pulse until a crumbly texture remains. Add salt if desired. Continue pulsing until smooth, scraping down the sides as needed.
Step 4- Store. Transfer the almond butter into a jar or container.
Ways to use this nut butter
Now, I’m partial to eating my almond spread straight from the jar with a spoon, but there are plenty of other ways to use it. Here are some ideas to get you started:
- Spread on toast, toasted 2-ingredient bagels, or cinnamon raisin English muffins.
- In an almond butter and jam sandwich.
- Drizzled on your morning yogurt, overnight oats, oatmeal waffles, or healthy oatmeal pancakes.
- As the base for homemade protein bars or healthy granola bars.
Arman’s recipe tips
- Don’t try to blend raw almonds. Trust me, it’ll take twice as long to blend them and put serious strain on your blender (ask me how I know!).
- Patience is key. I know it may seem like the almonds will never blend, but I promise they will. Just keep going and scrape down the sides regularly.
- Save time. If I’m in a time pinch, I’ll use roasted almonds and skip the first step.
- Taste as you go. I usually add salt first, then taste. If I want it sweeter, I add a teaspoon of honey or maple syrup, but only after it’s fully blended.
- Let the almond butter cool completely before putting the lid on. The blending process will warm it up slightly, so don’t put the lid on right away.
Flavor variations
Like peanut butter, this spread is like a blank canvas, so try out these flavor combos!
- Crunchy. Fold through 1/2 cup of finely chopped almonds into the freshly blended almond butter. I make this version when I want a fun topping for my protein oatmeal or protein overnight oats.
- Chocolate. Add 2 tablespoons of unsweetened cocoa powder and a teaspoon or two of your favorite liquid sweetener, like honey or maple syrup. I like maple because it isn’t as overpowering.
- Maple. Add 1/4 cup of maple syrup (or keto maple syrup). I sometimes thin it out with milk and use it as a topping.
- Honey. Add 3 tablespoons of honey (or keto honey). It’s great on toasted sourdough.
- ABC Butter. It stands for Almond, Brazil, and Cashew. It’s my favorite variation and noticeably creamier than straight almond butter. Swap out half the almonds for equal parts Brazil nuts and cashews.
- Vanilla. Add 1 teaspoon of vanilla extract. I like to use this for my baking.
Storing instructions
To store: Almond butter can be stored in a sterilized jar or an airtight container for up to six months. The natural oils will separate over time, so just give it a good stir before spreading.
To freeze: Freeze leftovers in an airtight container for up to six months.
Frequently Asked Questions
Almond butter has slightly more vitamin E, magnesium, and fiber than peanut butter, though both are nutritionally solid choices. I use almond butter when I want a milder, less overpowering flavor in baking or no bake recipes.
This usually happens when the almonds are over-roasted. I stick to 10 minutes maximum. If it does turn out dry, add a teaspoon of neutral oil and blend again until it loosens up. Sandi in the comments also found that 8 minutes works better in her oven, which is a good reminder that oven temperatures vary.
Homemade Almond Butter
Video
Ingredients
- 1 cup raw almonds
Instructions
- Preheat the oven to 180C/350F. Place almonds on a large baking tray and place in the oven for 8 to 12 minutes, until fragrant and toasted.
- Remove from the oven and let cool completely.
- Once cool, place toasted almonds into a high-speed blender or food processor. Pulse until a crumbly texture remains. Give it a stir using a rubber spatula. If desired, add some salt. Continue pulsing until smooth and creamy, scraping down the sides as needed. If it's still struggling to blend down, add a teaspoon of oil and continue.
- Transfer the homemade almond butter into a jar or container.
Notes
Nutrition
Recipes using almond butter
- Almond butter smoothie– Smooth, creamy, and ready in seconds.
- Almond butter bars– They are a cross between fudge bars and dessert bars.
- Almond butter brownies– With crinkly tops and gooey middles, these may be my favorite wholesome brownies.
- Almond butter cups– If you love peanut butter cups, you’ll love these.
- Almond butter balls– 3 ingredients and no baking required.
Originally published January 2020, updated and republished March 2026
I needed this recipe. I made almond butter for the first time ever! It tasted really different aaaa!
It’s so good!!
Was really good! Had ro add a little bit of avocado oil since it was dry.next time I’ll only roast almonds for about 8 minutes. Did 12 and think that’s what caused the dryness. Once done, it was banging!
For sure, Sandi. It sounds like you have a super powerful oven (I’m jealous!).
Last week I made this for the first time. It was amazing. Thanks as its cheaper to make homemade.
Thank you, Mario- it sure is!
I didnt know almond butter is so easy to make. I will try as I always buy it!
This I can try. It is same as wirh peanuts to make homemade peanut butter?
My go-to recipe for homemade almond butter. Turns out perfect every time.
Great recipes! I can now find a recipes easy to managed I can get.
Thank you so much
Worked really well
Works great. I used 2 cups of almonds and got 8 ounces of finished product. Will definitely make again. Thanks! P.S. I’ve lost 55lbs with the help of your website!
My almond butter seem to be a little on the dry side. Maybe I roasted them just a little too much. And also I used slice almonds instead of home. But to give it some texture I added a little olive oil to soften it up and add some salt and it was very tasty. I made it to go into your ice coconut ice cream.
I made this & mine is very dry.. Ive made it before with a different recipe & it said to soak the almonds in water first before roasting. This recipe is way faster but I may need to add oil.
With what do you “blend” the roasted almonds to make a paste?
Food processor or high speed blender
I like the idea of simple recipes that don’t take alot of ingredients. And I’m on diet with no sugar or breads or noodles or candy or cookies or other sweets. Hoping your recipes can help me.
I hope it does, Debbie! Enjoy the recipe 🙂