Healthy Baking, Homemade Ingredients

How to Make Almond Butter

4 from 21 votes
Learn my How to Make Almond Butter recipe and you'll always have a nutty, creamy spread at the ready! Here's how to do it.
Almond Butter

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.

Almond prepped in the food processor.

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!

After the food processor, the Homemade Almond Butter takes shape.

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.

The Almond Butter is prepared.

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.

Almond butter recipe, jarred.

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How to Make Almond Butter Recipe

4 from 21 votes
Learn my How to Make Almond Butter recipe and you'll always have a nutty, creamy spread at the ready!
Author: Gemma Stafford
Servings: 14 servings
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!
Author: Gemma Stafford
Servings: 14 servings

Ingredients

  • 3 cups (15oz/426g) almonds, organic dry roasted and unsalted

Optional additions

  • 1 tablespoon vanilla extract,
  • 1/2 teaspoon salt,

Instructions

  • Add the whole roasted almonds to a large food processor or blender.
  • 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. 
  • Blend until you've reached your desired consistency. For chunky almond butter about 7 minutes. For smooth almond butter about 10 minutes.
  • Cover and store the almond butter in an airtight jar or container in the fridge for up to 6 months. 

Recipe Notes

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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Comments & Reviews

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diazbrao22
Member
diazbrao22
29 days ago

Hi wanna ask if this almod butter can use as spread in the bread? And is it advisable to sell this butter? Thanks in advance..

Member
Sarah Maye
1 month ago

Hi. Do you know how to make pecan paste or pecan butter to be able to use with making pastries?

Ramya
Guest
Ramya
4 months ago

Hi Gemma

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

Ramya

Vielda
Guest
Vielda
4 months ago

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 ?

Member
Sexy Baker
4 months ago

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?

carol evans
Guest
carol evans
4 months ago

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

Mary
Guest
Mary
4 months ago

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!

Mira Koska
Guest
Mira Koska
4 months ago

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!!!!

Jaylo1013
Member
Jaylo1013
4 months ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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