Description
Learn how easy it is to make homemade almond butter. It’s simple, nutritious, and tastes so much better than store-bought!
Ingredients
- 3 cups (about 400g) whole almonds (I recommend roasted and lightly salted)
- optional as needed: 2 teaspoons avocado oil, light olive oil, or melted coconut oil
Instructions
- First, you need a food processor with at least 750-watt power for making almond butter. Pour almonds into your food processor. I use and love this one. This one and this one are other great choices.
- Pulse/process until the almonds go from whole to coarse meal, to crumbly, to finely ground, and finally, completely smooth. Every couple of minutes, stop the processor and scrape down the sides of the food processor bowl to help things move along and to give the motor a break. Be patient with it; this takes 10–15 minutes, or possibly even longer, depending on your food processor’s strength. If the almonds aren’t coming together easily, add up to 2 teaspoons of oil and continue processing.
- Transfer almond butter to a jar or container. Leave uncovered for at least 1 hour to cool before sealing shut. Store in the refrigerator for up to 1 month.
Notes
- Special Tools (affiliate links): 750-Watt Power (or higher) Food Processor (like this KitchenAid one, this Ninja one, or this Cuisinart one)
- Can I Use a Blender? Yes, but you’ll need a high-powered blender (e.g., a Vitamix or Blendtec blender). Regular blenders will struggle and may overheat. Additionally, you’ll need to increase the amount of almonds; most blenders need at least 4 cups of food in order to begin blending.
- If Using Raw Almonds: Spread them out in a single layer on a baking sheet (no need to line it), and toast them in a preheated 350°F (177°C) oven for 10 minutes. Let cool for a few minutes before processing—it’s OK if they’re still a bit warm. Add a pinch of sea salt toward the end of processing time.
- Can I Add Flavor? Yes! Toward the end of processing time, add 1 or 2 Tablespoons of honey or pure maple syrup, or 1/2 teaspoon ground cinnamon, or 1/2 teaspoon pure vanilla extract.
- Try Salted Maple Flavor: For this you need 3 cups (about 400g) whole raw, unsalted almonds. Toss them with 1/3 cup (80g/ml) pure maple syrup and 1 Tablespoon melted coconut oil. Spread onto a lined baking sheet and bake at 300°F (149°C) for 15 minutes, stirring halfway through. Cool for 20 minutes, and then grind them into almond butter using the same instructions as plain almond butter. Once finished, pulse in 1/2 teaspoon pure vanilla extract and a sprinkle of sea salt.