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Homemade Organic Almond Butter
For when store-bought almond butter just isn't nutty enough for your wild kitchen.
There is something deeply satisfying about turning a humble pile of almonds into a jar of creamy, spoonable almond butter.
There is also something mildly ridiculous about standing over a food processor listening to almonds go from cheerful little nuts to gravel, sand, almond paste, and finally glorious golden butter while wondering if this machine is ever going to finish the job.
But then it happens.
Almond butter.
And suddenly you feel like a kitchen goddess who has conquered the almond kingdom.
Homemade almond butter is surprisingly simple. All you really need is almonds, a food processor, and a little patience.
Homemade Organic Almond Butter
Ingredients
- 2 cups organic raw almonds
- 1/4 teaspoon fine sea salt, or to taste
- Optional: 1/2 teaspoon cinnamon
- Optional: 1 teaspoon maple syrup for a lightly sweetened version
- Optional: 1 teaspoon vanilla extract for a dessert-style almond butter
For extra crunch:
Reserve 1/4 cup of the roasted almonds and roughly chop them. Stir them into the finished almond butter at the end.
Equipment
- Food processor with a sturdy blade
- Baking sheet
- Spatula
- Clean glass jar with a lid
A high-powered food processor makes the job easier, but you don't necessarily need the fanciest machine in the kitchen.
Step 1: Roast the Almonds
Roasting isn't required, but it makes a huge difference in flavor and can help the almonds release their natural oils more readily.
Preheat your oven to 350°F (175°C).
Spread the almonds in a single layer on a baking sheet.
Roast for about 8 to 12 minutes, stirring once or twice, until they smell fragrant and are lightly toasted.
Keep a close eye on them toward the end.
Almonds can go from beautifully toasted to burnt surprisingly quickly.
You want golden and fragrant, not dark and bitter.
Can You Use Raw Almonds?
Absolutely.
Raw almonds can be processed directly into almond butter. The process may take a little longer, and the flavor will be milder and more delicate.
Roasted almonds create a deeper, toastier flavor that many people prefer.
Let roasted almonds cool for several minutes before processing.
They should still be warm, but not piping hot.
Step 2: Start Processing
Add the almonds to your food processor.
Start on a lower speed if your machine has that option, then increase as the almonds break down.
At first, you're going to think:
"Okay, I made almond flour."
You haven't failed.
Keep going.
The almonds will usually move through several stages.
Stage 1: Chopped Almonds
The almonds become coarse pieces.
Stage 2: Almond Flour
Everything turns into a fine, sandy mixture.
Stage 3: Almond Crumbs
The mixture starts becoming slightly clumpy.
Stage 4: Almond Paste
The almonds begin releasing their natural oils and turn into a thick paste.
This is where many people panic and start adding oil.
Don't rush.
Scrape down the sides and keep processing.
Stage 5: Creamy Almond Butter
Eventually the mixture becomes smooth, glossy, and spreadable.
This can take 8 to 15 minutes, depending on your food processor, the almonds, and how warm the nuts are.
Some machines may take longer.
Give your processor a break if the manufacturer recommends doing so during extended processing.
Step 3: Add the Salt
Once the almond butter is smooth, add the salt.
Start with a small amount.
Process briefly.
Taste.
Add more if needed.
Salt can make a surprisingly big difference in bringing out the roasted almond flavor.
Step 4: Make It Crunchy
Now for the important part.
Because we are making Crunchy Style Almond Butter, remember those almonds we set aside?
Roughly chop them.
Stir them into the finished almond butter.
Don't process them again unless you want to lose the crunchy texture.
You can make the texture as chunky as you like.
A few bigger pieces?
Perfect.
Tiny little almond crunchies throughout?
Also perfect.
A ridiculous amount of crunch?
You have found your people.
Step 5: Add Your Favorite Flavors
Plain almond butter is delicious, but you can absolutely play around with it.
Cinnamon Almond Butter
Add:
- 1/2 teaspoon cinnamon
- Pinch of salt
This is wonderful on toast, apples, oatmeal, and pancakes.
Maple Cinnamon Almond Butter
Add:
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup
Because maple syrup adds moisture, make smaller batches and store them refrigerated.
Vanilla Almond Butter
Add:
- 1/2 teaspoon vanilla extract
- Pinch of salt
This one is especially good with bananas, apples, oatmeal, and yogurt.
Chocolate Almond Butter
Add:
- 1 to 2 tablespoons unsweetened cocoa powder
- Maple syrup to taste, if desired
- Pinch of salt
The cocoa will thicken the almond butter, so adjust the amount gradually.
Honey Cinnamon Almond Butter
Add a little honey and cinnamon to taste.
This is fantastic spread on warm toast.
Coconut Almond Butter
For a coconut variation, stir unsweetened shredded coconut into finished almond butter.
You can also toast the coconut first for a deeper flavor.
How to Make Extra-Smooth Almond Butter
If you prefer smooth almond butter instead of crunchy, simply process the almonds longer.
The longer the almonds process, the smoother the mixture generally becomes.
Don't add coconut oil just because the mixture seems thick.
The almonds contain their own natural oils.
If your almond butter seems dry, keep processing and scrape down the sides periodically.
Different almond varieties and roasting levels can produce slightly different results.
Why Your Almond Butter Isn't Getting Smooth
If you're stuck at the thick paste stage, don't immediately assume something went wrong.
Try:
- Processing longer
- Scraping the sides of the bowl
- Making sure your food processor blade is working properly
- Using warm roasted almonds
- Giving the machine a short break if it is getting hot
- Processing a larger batch if your food processor requires a minimum volume
The amount of almonds matters too.
A very small batch may simply bounce around the bowl instead of staying in contact with the blade.
Follow your food processor manufacturer's recommendations for minimum and maximum quantities.
How to Store Homemade Almond Butter
Transfer the finished almond butter to a clean glass jar with a tight-fitting lid.
For the best quality and storage life, refrigerate homemade almond butter.
Because homemade nut butter doesn't contain the stabilizers and preservatives found in many commercial products, refrigeration is a good habit.
The natural oils may separate during storage.
That's completely normal.
Simply stir the almond butter before using it.
For the best quality, use homemade almond butter within a few weeks and check it before eating. If you notice an off smell, unusual flavor, mold, or other signs of spoilage, discard it.
A Note About Added Oils
You may see recipes that add coconut oil or another oil to homemade almond butter.
You usually don't need it.
Almonds naturally contain a substantial amount of oil, and continued processing should release enough to create a spreadable butter.
Adding extra oil can make the finished almond butter thinner than you want.
If your almonds are particularly dry and your machine is struggling, a very small amount of neutral oil can be used, but try processing longer first.
How to Use Homemade Almond Butter
Now comes the really important question.
What are we going to eat this stuff with?
The Classics
- Sourdough toast
- Apple slices
- Banana slices
- Celery
- Crackers
- Oatmeal
- Pancakes
- Waffles
- French toast
- Yogurt
- Smoothies
Make an Almond Butter Breakfast Bowl
Add:
- Greek yogurt or your favorite yogurt
- Banana
- Berries
- Homemade almond butter
- Chia seeds
- Granola
- Cinnamon
Drizzle almond butter over the top.
Almond Butter Apple Sandwiches
Spread almond butter between thin apple slices.
Add cinnamon.
For extra crunch, add granola or chopped almonds.
Almond Butter Banana Toast
Spread almond butter over toasted sourdough.
Top with banana slices, cinnamon, and a tiny drizzle of honey or maple syrup.
Simple.
Excellent.
Dangerously easy to eat.
Almond Butter Overnight Oats
Combine oats with milk or a milk alternative, chia seeds, almond butter, cinnamon, and a little maple syrup.
Refrigerate overnight.
Add berries or banana before serving.
Almond Butter Smoothie
Blend:
- 1 banana
- 1 tablespoon almond butter
- 1 cup milk or milk alternative
- 1/2 cup berries
- Cinnamon
- Ice, as desired
For a thicker smoothie, add yogurt.
Almond Butter Energy Bites
Combine:
- Rolled oats
- Almond butter
- Chia or flax seeds
- Dried fruit
- Honey or maple syrup
Mix until the ingredients hold together.
Roll into small balls and refrigerate.
Almond Butter Dip for Fruit
Stir almond butter with a little yogurt, cinnamon, and maple syrup.
Serve with:
- Apples
- Pears
- Bananas
- Strawberries
It's a ridiculously easy snack.
Almond Butter Noodles
For something completely different, whisk almond butter with soy sauce or tamari, lime juice, garlic, and a little warm water to make a creamy sauce.
Toss with noodles and add vegetables.
Top with chopped almonds, green onions, or sesame seeds.
Now your almond butter has officially left the breakfast department.
Homemade Almond Butter Tips
Use Fresh Almonds
Older nuts can develop stale or rancid flavors.
Fresh almonds will give you a much better starting point.
Don't Walk Away From the Food Processor
Especially during the roasting stage and the final processing stage.
You want to keep an eye on both the almonds and the machine.
Be Patient
This is the biggest secret.
Almond butter can take time.
Don't judge the process during the almond-flour stage.
Don't Add Too Much Oil
Let the almonds do their thing first.
Taste at the End
Salt and other flavorings are easier to adjust once the almond butter is fully processed.
Make Small Batches
Homemade nut butter is easy to make again, and smaller batches can help keep it fresh.
Can You Make Almond Butter Without Roasting?
Yes.
Simply process raw almonds until they reach your preferred consistency.
The finished butter will have a lighter flavor than roasted almond butter.
You can even experiment with lightly roasted versus deeply roasted almonds to find your favorite flavor.
A Crunchy Little Kitchen Victory
Making almond butter from scratch isn't difficult.
It just requires patience.
The almonds will look wrong.
Then they'll look even more wrong.
Then suddenly, somehow, they're turning into glossy almond butter and you're standing there holding a spatula like you've just unlocked an ancient kitchen secret.
That's the fun of making things yourself.
You get to take something incredibly simple and turn it into something completely your own.
So roast those almonds.
Turn on the food processor.
Wait through the gravel stage.
Survive the almond paste.
And when that beautiful golden butter finally appears?
Grab a spoon.
You earned it. 🥜✨
Technical Note
Processing time varies by food processor, almond variety, roasting level, and batch size. If the mixture remains dry and crumbly, continue processing and scrape down the bowl periodically before adding oil. If necessary, a very small amount of neutral oil can be added, but most almonds will release enough natural oil to make a smooth butter. If adding liquid sweeteners or other perishable ingredients, refrigerate the finished almond butter and use it promptly.
