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A glass jar of creamy almond butter with an orange-rimmed lid sits open on a wooden surface, surrounded by whole almonds scattered around it.
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5 from 1 vote

Easy Homemade Almond Butter Recipe (+9 Flavor Variations)

Learn how to make homemade almond butter, creamy, smooth, and budget-friendly, with tips, variations, storage guide, and uses.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American, World
Keyword: homemade, nut-based
Servings: 2 cups

Equipment

Ingredients

  • 16 oz Almonds raw (about 3 cups)

Optional:

  • ¼ teaspoon Salt
  • 1-2 tablespoons Neutral flavoured oil optional
US Customary - Metric

Instructions

  • Roast: Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 8 minutes, until lightly golden and fragrant. Let cool slightly.
  • Blend: Transfer the warm almonds to a high-speed blender or large food processor. Add salt, if using. Blend, stopping occasionally to scrape down the sides.
  • Process: Continue blending patiently. The almonds will go through several stages: crumbly, thick paste, and finally smooth and creamy. This process takes 5–15 minutes, depending on your blender or food processor.
  • Adjust: If the almond butter isn’t smoothing out, add a small amount of neutral oil and continue blending until creamy.
  • Store: Transfer the almond butter to an airtight container or mason jar and store in the refrigerator.

Video

Notes

  • Oil: Almonds release their own oils naturally. Only add oil if needed. Use neutral oils like avocado or light olive oil.
  • Minimum quantity matters: For best results, use at least 400 g (about 14 oz) of almonds. Smaller amounts often won’t blend properly in many blenders or food processors, making it difficult to achieve a smooth, creamy paste.
  • Blender power: If your blender or food processor isn’t very powerful, blending can take longer and may stall. In this case, adding 1–2 tablespoons of neutral oil can help the almonds break down more easily and blend smoothly.
  • Flavor variations:
    • Sweet: Add a touch of honey, maple syrup, or vanilla.
    • Spiced: Cinnamon, cardamom, or pumpkin spice.
    • Savory: A pinch of salt.
  • Add-ins: Stir in cacao powder, coconut flakes, or chopped roasted almonds after blending.
  • Storage: Store in the refrigerator for up to 3–4 weeks. Stir before using if natural separation occurs.
  • Blender tip: A high-speed blender works fastest, but a strong food processor also does the job, just give it time.