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    Home » How To

    Homemade Almond Butter

    Published: May 28, 2020 Updated: May 30, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Homemade Almond Butter

    It’s so easy to make your own homemade almond butter and it’s so much better than store-bought. Smooth, creamy and utterly delicious!

    Spoonful of almond butter.

    If you want to learn how to make almond butter then you’ve come to the right place! And it could not be easier.

    And the benefits? It can save you quite a bit of money. Almond butter from the store can be quite costly.

    There are just 2-ingredients in homemade almond butter: roasted, salted almonds and olive oil (or other oil of your choice).

    If you prefer an unsalted version, then you can use roasted unsalted almonds. But I find the salted variety to result in a fantastic flavor.

    They definitely need to be roasted though. You can roast them yourself if needed, but if you can save time and buy them ready roasted then that helps. 

    And then all you need is a decent food processor and you’re ready to go. And if you love making some homemade nut butters, also check out our homemade peanut butter, coconut butter and cashew butter.

    Almond butter pouring from a food processor into a glass jar.

    How To Make Almond Butter

    Full measurements can be found in the recipe card at the bottom of the post. This is just a summary of the process. 

    • Add the almonds to the food processor and process.
    • They will start off crumbly and then will gradually start to stick to the sides of the processor. Stop it, scrape down the sides and start it up again.
    • When it looks like it does in the second picture then add in some olive oil (or other oil) while the machine is running.
    • Continue to process until you have a smooth almond butter. 
    Step by step process photo collage of making almond butter.

    Ingredient Notes & Recipe Tips

    Roasted Almonds: This is the way forward for making almond butter. If you can only get raw almonds, then you’ll need to roast them yourself beforehand. Preheat the oven to 350°F and spread your raw almonds over a parchment lined baking sheet. Roast for 10 minutes, giving them a stir at the 5 minute mark. Let them cool for a few minutes before proceeding with your almond butter. 

    Salted Almonds: If your almonds are roasted AND salted then this is the easiest way to make it. But if you can only get raw unsalted almonds and need to roast them yourself (as above) then you’ll likely also need to add a bit of salt to your almond butter to balance those flavors nicely. Around ¼ to ½ teaspoon of salt is likely enough, but just taste test and see how salty you want it to be. 

    Olive Oil: This isn’t strictly necessary, but I do find that adding a little oil (in this case 1 Tablespoon) really helps to turn your crumbly almonds into a smooth butter as fast as possible. You can omit it, but it will likely just take a few minutes more, which brings me to my next point:

    Be patient! It might seem as if this crumbly almond mix will never turn into almond butter. But it absolutely will. Just have some patience. It’s entirely worth it. 

    Spoonful of almond butter above a glass jar.

    Storing and Freezing

    Transfer your almond butter to a glass jar with a lid and keep it stored in the fridge. It will keep for up to 2 weeks in the fridge. 

    It’s also freezer friendly if you do want to freeze some. Just place it into a freezer safe container and freeze. Thaw it in the fridge when you’re ready to use it. 

    Spoonful of almond butter above a glass jar of almond butter.

    More DIY Vegan Recipes

    1. Vegan Nutella
    2. How to make Cashew Butter
    3. Homemade Peanut Butter
    4. How to make Coconut Butter
    5. Homemade Vegan Butter
    6. Homemade Almond Milk
    Almond butter in a glass jar with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Almond butter in a glass jar with a spoon.

    Homemade Almond Butter

    It’s so easy to make your own homemade almond butter and it’s so much better than store-bought. Smooth, creamy and utterly delicious!
    5 from 2 votes
    Print Pin Rate
    Course: How To
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 24
    Calories: 117kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups Roasted Salted Almonds (450g)
    • 1 Tablespoon Olive Oil
    Prevent your screen from going dark

    Instructions

    • Place the almonds into the food processor and begin processing. It will start off crumbly and then gradually it will become sticky and start sticking to the sides of the food processor.
    • Stop the machine and scrape down the sides. Start it up again and pour in the oil while the machine is running.
    • It will gradually start to form a butter, keep processing until thick and smooth.

    Notes

    1. Roasted and salted almonds are the easiest to use for making homemade almond butter. If you can only get raw almonds, then you’ll need to roast them yourself beforehand. Preheat the oven to 350°F and spread your raw almonds over a parchment lined baking sheet. Roast for 10 minutes, giving them a stir at the 5 minute mark. Let them cool for a few minutes before proceeding with your almond butter. If your almonds are unsalted then you will also need to add some salt. ¼ – ½ teaspoon should be sufficient, just taste test to see how much to add.
    2. Added oil isn’t strictly necessary, but I do find that adding a little olive oil really helps to turn your crumbly almonds into a smooth butter as fast as possible. You can omit it, but it will likely just take a couple of minutes longer. You can also use a different oil if you prefer. 
    3. Storage: Keep your almond butter stored in a glass jar in the fridge (covered) for up to 2 weeks. It can also be frozen, place into a freezer safe container and freeze it. Let it thaw in the fridge before using.
    4. This recipe makes around 1 and ½ cups almond butter. 
    5. This recipe was first published in August 2017.

    Nutrition

    Serving: 1Tablespoon | Calories: 117kcal | Carbohydrates: 3.7g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 0.8g | Sodium: 89mg | Fiber: 1.9g | Sugar: 0.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Alma says

      May 30, 2020 at 4:47 pm

      Hi, just curious, can the oil be replaced with water??

      Reply
      • Alison Andrews says

        June 01, 2020 at 9:49 am

        Hi Alma, no, but it can be omitted altogether.

        Reply
    2. Vivienne frank says

      May 28, 2020 at 6:02 pm

      Hi Alison , can I leave skin on ? I know the color will be effected but will it make the butter “drier “

      Reply
      • Alison Andrews says

        May 29, 2020 at 9:30 am

        We left the skins on! No need to remove them for almond butter. 🙂

        Reply
    3. Cheryl Chua says

      July 26, 2018 at 3:32 am

      Hi there! can i start grinding with ground almonds instead of whole ones? 🙂

      Reply
      • Alison Andrews says

        July 26, 2018 at 10:35 am

        Hi Cheryl! I really don’t know! Have never tried that. I have only made this with whole almonds.

        Reply
    4. Anna Andrews says

      August 23, 2017 at 6:55 am

      So tasty and useful!5 stars

      Reply

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