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Almond Butter

How to Make Almond Butter

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Learn my How to Make Almond Butter recipe and you’ll always have a nutty, creamy spread at the ready!


Hi Bold Bakers!

Just like making your own Homemade Peanut Butter, this method for How to Make Almond Butter is going to blow you away! All you need is one ingredient — almonds, of course — and a food processor. My simple method yields a rich, creamy, and nutrient-dense nut butter. If you’ve never had it before or opted for the same old peanut butter because of the price tag, get ready for your go-to homemade nut butter!

Almond Butter Benefits

Not only does it taste buttery and rich, but this nut butter is packed with added benefits other kinds simply cannot match.

The skins of the almond provide added fiber, flavor, and texture while the nuts are full of healthy fat and vitamin E which actually helps to lower cholesterol. It’s is high in magnesium, potassium, and antioxidants. On top of all that, the satiating effect of almond butter helps to stabilize blood sugar throughout the day making this nut butter the perfect snack.

From a spoonful on its own to using it in your smoothies and baked goods, almond butter is super versatile and has way more added health benefits than highly inflammatory peanut butter.

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What Kind of Almonds Should I Use?

I like to use roasted, unsalted, organic almonds. From raw almonds, it has great flavor too and is very smooth, but the toasty flavor of the roasted almonds really adds that extra aromatic nutty flavor. Feel free to use either in the same ratio. As long as they are organic, they are good to go!

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Can Almond Butter and Peanut Butter Always Be Swapped In Baking?

YES! Anytime a recipe calls for nut butter or tahini it can be swapped for a 1:1 ratio. This is one of my favorite ways to add that extra hit of goodness to my recipes.

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Can Almond Butter Be Frozen?

Almond butter can be frozen for up to 3 months. To use from frozen simply thaw to room temperature then give it a good stir and use as directed in your recipes.

How Long Does Almond Butter Last?

It will last covered and stored in an airtight jar or container at room temperature for up to 3 months. After 3 months, for longer shelf life, I suggest storing it in the fridge for up to 6 months.

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3.95 from 20 votes
Almond Butter
How to Make Almond Butter Recipe
Prep Time
10 mins
Total Time
10 mins
 

Learn my How to Make Almond Butter recipe and you'll always have a nutty, creamy spread at the ready!

Course: Ingredient
Cuisine: American
Servings: 14 servings
Calories: 154 kcal
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/426g) almonds, organic dry roasted and unsalted
Optional additions
  • 1 tablespoon vanilla extract,
  • 1/2 teaspoon salt,
Instructions
  1. Add the whole roasted almonds to a large food processor or blender.

  2. Blend in 2-minute intervals, scraping down the sides of the food processor as needed. You need to blend the nuts until the oils come out of the nuts. This takes a few minutes. 

  3. Blend until you've reached your desired consistency. For chunky almond butter about 7 minutes. For smooth almond butter about 10 minutes.

  4. Cover and store the almond butter in an airtight jar or container in the fridge for up to 6 months. 

Nutrition Facts
How to Make Almond Butter Recipe
Amount Per Serving (2 TBLS)
Calories 154 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Polyunsaturated Fat 14g
Sodium 69mg3%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Calcium 70mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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15 Comments

Write a Comment and Review

  1. Ramya on July 17, 2019 at 7:21 am

    Hi Gemma

    What food processor do you use to make but butters?
    Thanks!

    Ramya

    • Gemma Stafford on July 18, 2019 at 6:46 pm

      Hi Ramya,

      Here you go: Cuisinart food processor
      https://amzn.to/2QgxDk7

      Best,
      Gemma.

      • Ramya on July 18, 2019 at 6:49 pm

        Thank you Gemma!

  2. Vielda on July 8, 2019 at 9:16 pm

    Hi Gemma, so I tried it last night but my almond isnt toasted, so what do you suggest to use it for ? Any suggestions for the recipe ?

    • Gemma Stafford on July 9, 2019 at 1:47 am

      Hi there,
      The roasting of the nuts will help as they will blend easier when warm. However, you can make almond butter from raw almonds too, it will come together eventually when you blend them and then you can use it as you wish. You can use it in cookies as these (https://www.biggerbolderbaking.com/?s=Peanut+butter) and that will work well for you.
      Enjoy it now, it is a great and highly nutritious food,
      Gemma 🙂

  3. Sexy Baker on July 8, 2019 at 5:00 pm

    I have not made it yet but I have two questions?
    1. Can I add honey instead of vanilla and how much?
    2. Can I use the pulp from making almond milk to make this?

    • Gemma Stafford on July 9, 2019 at 2:12 am

      Hi there,
      the pulp will already have lost the oil to the milk, so you would need to add it back, and I am not too sure that it would be great. I like to use roast almonds to make this butter as it has more flavor, and the warm almonds blend really nicely too. If you choose to use the pulp in this way then coconut oil will help.
      You can add honey, to taste I would say. Choose light runny honey for best results. One to two tablespoons of honey to about 10ozs/285g nuts will do it.
      Taste this as you go, that will tell you,
      Gemma 🙂

  4. carol evans on July 8, 2019 at 5:18 am

    Love love your recipes and we are ordering your books and I follow you on fb

    • Gemma Stafford on July 8, 2019 at 10:16 am

      Thanks a million for the support! I really appreciate it. Gemma 😊

  5. Mary on July 7, 2019 at 7:14 pm

    Gemma….your a genius……………..this stuff is so expensive at the grocery store…even the off-brand…………I was in love with you when you put the recipe for powdered sugar online the other day and now this! Thanks so much!

    • Gemma Stafford on July 8, 2019 at 10:58 am

      Glad that you loved it! Gemma 😊

  6. Mira Koska on July 7, 2019 at 11:57 am

    Hi Gemma, my English is not so very good because I’m from Belgium so forgive my mistakes! But I must say, I find your recipes awsome and easy to make! Thank you very much, you’re the best!!!!

    • Gemma Stafford on July 8, 2019 at 10:21 am

      Thank you for being here from Belgium! I love hearing from Bold Bakers from around the world! Gemma 😊

  7. Janet Oresick on July 7, 2019 at 9:56 am

    I’ve made my own almond butter in the past. My recipe is similar to this, but I did not add the vanilla or salt. I like the idea of those additions. I do roast my almonds in the oven on a cookie sheet for about 15 minutes, and then let them cool before processing in my blender. I forgot to roast one time and ended up with a blob of almond paste. The roasting brings out the oils I believe and makes the blending easier.

    • Gemma Stafford on July 8, 2019 at 9:16 am

      Thanks for sharing, Janet!

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