Why buy expensive almond butter from the store when it’s so easy to make at home? All you need are nuts and a food processor! This homemade almond butter recipe is smooth, creamy and delicious. For an even creamier consistency, try using blanched almonds!
Since I now love making homemade almond milk, I decided to invest in bulk almonds to save money. It got me wondering what else I could do with them, and homemade almond butter was the next logical step!
It’s unbelievably easy and incredibly economical. I can’t believe I waited this long to try it. I now also enjoy making homemade cashew butter! Ready to get started?
How to Make Homemade Almond Butter
To make almond butter, all you have to do is place 1-2 cups almonds in a food processor, pulse several times until the nuts are chopped, then puree until the natural oils release and break down the solids to create a smooth butter consistency. This can be done using raw or toasted almonds, and you can optionally add salt as well as oil to help the process along.
For my version, I definitely recommend toasting the nuts and at least adding a small amount of salt. Both of these steps enhance the the nutty fragrance of the almonds, making the final product taste much better.
How to Make Smooth Almond Butter
Homemade almond butter is a bit grainier than what you’d buy at the store. You can use blanched almonds, which have the skins removed, for a smoother consistency. Blanched almonds can be purchased, but they’re more expensive than raw almonds. Another option is to blanch them yourself.
How to Make Raw Almond Butter
Homemade almond butter is no longer considered raw once you toast the almonds. To make raw almond butter, simply place the almonds directly into the food processor (with or without the oil and salt), chop, and puree until smooth.
How Long will Almond Butter Last?
Homemade almond butter will keep in the refrigerator for up to one month.
- 1 cup raw almonds (use blanched almonds for a smoother consistency)
- 1/4 teaspoon kosher salt
- optional: 1-2 tablespoons peanut oil (any neutral flavored oil will work)
- Preheat the oven to 350 degrees F. Place then almonds on a sheet pan in a single layer, and roast until golden brown and fragrant, shaking the pan periodically for even roasting. This can take anywhere from 5-10 minutes. Allow to cool.
- Pulse the almonds with the salt in a food processor until finely chopped.
- Slowly add the oil while the machine is on, and continue to puree until smooth. This will take several minutes. Scrape down the sides periodically.
- The food processor will heat up the almond butter, so it may need to chill before it's a spreadable consistency.
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.