Scroll down to watch the step-by-step video.
Homemade almond butter is easier then you may think (it was definitely easier then I thought!).
Literally, all you need to do is pop some almonds into a food processor and blend. It does take some time though (anywhere between 15-25 minutes) and you will need to periodically scrape down the sides.
I have found that warming the almonds first, helps them to break down a bit faster, but it’s not 100% necessary.
Watch the video below for the step-by-step, plus all of my extra tips and tricks to end up with a smooth and creamy homemade almond butter.
Have you ever made a homemade nut butter before? Which nut is your favorite?
Ingredients
- 16 ounces raw almonds (3 cups)
- 1/4 tsp sea salt optional
Instructions
- Pre heat oven to 250.
- Place almonds on a rimmed baking sheet and warm in the oven for 12-15 minutes. If you want a roasted flavor, leave the almonds in the oven a little longer until they are warm and golden brown. *note: you can skip this step but I find the warm almonds turn into almond butter faster then room temperature almonds, so I prefer to start with them warm.
- Place warmed almonds into your food processor and pulse a few times until the almonds have begun to break down. Then let the processor run, stopping whenever you need to scrape the almonds off the sides of the processor.
- Once the old release from the almonds it will become very smooth and creamy. This is what you are looking for. Be patient, it can take anywhere between 15-25 minutes.
Nutrition
Serving: 2tbsp | Calories: 164kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 208mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.3IU | Calcium: 76mg | Iron: 1mg
Comments
Toni says
Hi Dani,
Just came across your channel yesterday and love it! Question for you – how long does the homemade almond butter last in the fridge?
Dani says
I had mine for about a month before we finished it. My guess is up to three months (maybe even a little longer).
Pamela Parker says
Question is there a way to take this almond butter recipe and make it chocolate almond butter?
Thank you
Dani says
I would think if you added some melted chocolate at the end you would make choclolate almond butter.
Teri says
Is it 250 degree Celsius and Fahrenheit? Thank you.
Dani says
Fahrenheit
Marilia says
Dani, I’ve made using the rest of the “almond flour” left from the almond milk recipe you gave. I roasted it, along with the rest of “coconut flour” left from the coconut milk I made. It tastes amazing! Thanks for your tips 🙂
Best, Marilia (from Brazil)
Dani says
So good to know! Thanks for sharing these tips:)
Cori says
This is delicious, but I think I am going to roast mine longer to see if it speeds the process. Took 30+min to make for me.
Naima says
Hi Dani,
Can you please tell me how many calories in 1 tbsp almond butter???
Dani says
About 95 calories
Abigail Pale Ortiz says
Do you know what is the difference between using a food processor and a Vitamix? Thank you!
Dani says
I have never tried making this is a vitamix before! Curious to know if anyone else has?
Tammy says
250 degrees what? \F or C?
Dani says
Farenheit 🙂
Héctor says
Do I need a food processor or can it work just as well in a blender???
Dani says
Ideally, it works best in a food processor. But if you have a high speed blender, that would work too!
Gail Negroni says
Hello Dani, I absolutely love listening to you, I just making my almond as I message you. Your recipes as so easy to follow.
Thanks for sharing your home with us!
Pam says
Hi Dani
Am I suppose to put it in the fridge after making it?
Thanks
Pam
Dani says
I usually store mine in the fridge!