About this recipe
Once you make almond butter at home, there’s no going back. It’s creamy, rich, and full of roasted almond flavor—without the added oils or sugars you find in most store-bought jars. All you need is one ingredient and a bit of patience; your food processor will do all the work.
Whether you love it spread on toast, swirled into oatmeal, or drizzled over fruit, this recipe delivers pure almond goodness.
Why you’ll love this recipe
- Made with just 1 ingredient—no additives, no oils.
- Customizable: add cinnamon, maple syrup, or cocoa for an extra flavor boost.
- Versatile: perfect for breakfast, baking, or savory sauces.
- Budget-friendly and fresher than any jarred version.
- Keeps up to 4 weeks in the fridge.
Ingredient notes
- Almonds: Use raw, unroasted almonds. Roasting them lightly at a low temperature (300°F) enhances flavor and helps release their natural oils.
- Salt (optional): Just a pinch helps balance and highlight the nutty flavor.
- Add-ins: For a sweet touch, mix in 1–2 teaspoons of maple syrup, cinnamon, vanilla, or cocoa powder once it’s creamy.
How to make almond butter at home?
- First, roast the almonds at a very low temperature, 300ºF, for 10-20 minutes. You will notice when they are ready because they start to smell delicious.
- Remove them from the oven and let them cool.
- Place roasted almonds in a high-speed blender, such as a Vitamix, or a food processor container. You can add a pinch of salt.
- Turn your device on, and you will first notice the almonds being ground into almond meal. But then magic happens, and slowly, they turn into creamy and delicious nut butter.
Variations
- Sweet almond butter: Add cinnamon, vanilla, and a touch of maple syrup.
- Chocolate almond butter: Blend in cocoa powder and a drizzle of agave or maple.
- Mixed nut butter: Combine almonds with cashews, walnuts, or sunflower seeds for unique flavors.
Home-cook to home-cook tips
- If your blender struggles, add up to 2–3 teaspoons of neutral oil (like avocado or sunflower).
- The key is patience—it takes time for almonds to release their oils, but the creamy payoff is worth it.
- Always scrape the sides of the processor so everything blends evenly.
- Make it plain if you want to use it in savory dishes, like almond noodle sauces or dressings.
Frequently asked questions
How to eat almond butter?
- It is the best in freshly baked bread
- You can use it as a base for noodle sauce.
- With homemade chia seed crackers
- Or with fruit, with a few apple, pear, and banana slices. Even with carrots, it tastes delicious.
Homemade Almond Butter (Easy, Creamy & 1 Ingredient)
Equipment
Ingredients
- 2 cups about 10 oz raw, unsalted almonds
- Pinch of sea salt optional
Instructions
Roast the almonds
- Preheat the oven to 300 °F (150 °C). Spread the almonds on a baking sheet and roast for 10–15 minutes, until fragrant and lightly golden in the center.
- Cool slightly
- Remove from the oven and let cool for a few minutes until you can handle them comfortably.
- Blend until creamy
- Transfer the almonds to a food processor or high-speed blender fitted with the S-blade. Blend until smooth, stopping every few minutes to scrape down the sides.
You’ll see these stages:
- Fine almond meal
- A thick ball forming
- Smooth, glossy butter once the oils release (about 10–15 minutes total)
- Adjust flavor (optional)
- Add a pinch of salt, maple syrup, cinnamon, vanilla, or cocoa powder to taste.
- Store and enjoy
- Transfer to a clean glass jar. Store in the refrigerator for up to 4 weeks.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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