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!
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.
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.
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.
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.
More DIY Vegan Recipes
- Vegan Nutella
- How to make Cashew Butter
- Homemade Peanut Butter
- How to make Coconut Butter
- Homemade Vegan Butter
- Homemade Almond Milk
Did you make this recipe? Be sure to leave a comment and rating below!
Homemade Almond Butter
- 3 cups Roasted Salted Almonds (450g)
- 1 Tablespoon Olive Oil
- 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.
- 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.
- 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.
- 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.
- This recipe makes around 1 and ½ cups almond butter.
- This recipe was first published in August 2017.
Hi, just curious, can the oil be replaced with water??
Alison Andrews says
Hi Alma, no, but it can be omitted altogether.
Vivienne frank says
Hi Alison , can I leave skin on ? I know the color will be effected but will it make the butter “drier “
Alison Andrews says
We left the skins on! No need to remove them for almond butter. 🙂
Cheryl Chua says
Hi there! can i start grinding with ground almonds instead of whole ones? 🙂
Alison Andrews says
Hi Cheryl! I really don’t know! Have never tried that. I have only made this with whole almonds.
Anna Andrews says
So tasty and useful!