In just a few simple steps, smooth and creamy almond butter can be made in minutes using a food processor or blender. It’s the perfect protein-packed spread to use on sandwiches, snacks and baked goods.
Almonds are a favorite healthy snack because they are rich in unsaturated fatty acids, plant protein, antioxidants, plus fiber. Making almond butter at home is easy to do and only requires three ingredients!
This recipe uses unsalted roasted almonds, salt, and a little bit of coconut oil to make the spread super smooth and creamy. With a bit of help from a food processor or blender, homemade nut butter can be mixed together in a matter of minutes. Learn the essential tips for making fresh almond butter spread whenever that jar gets empty.
How to Make Almond Butter
Skip the store-bought version and learn how to make homemade almond butter! Here are some helpful step-by-step tips for creating creamy almond butter.
Any kinds of almonds can be used, raw, roasted, or blanched. Almonds without the skin will be smoother in texture with less bitter notes. I didn’t notice a strong bitter flavor with the skins on, so this is more of a personal preference.
1) Toast the Almonds
Giving the almonds a few minutes to warm up in the oven and toast does three things. The heated almond oil imparts a sweet and nutty aroma to the spread. Some of the oil also rises to the surface of the skin making the outside slicker and more straightforward to process. Warm oil is more fluid, making it a little easier to break down during processing.
Almonds are pretty hard in texture, so working in stages to grind them down into a creamy spread is key. You will notice the motor heating up the nuts from the immense shear force required. If needed, take some breaks to allow the motor to cool down to prevent burn out.
I recommend working in smaller batches, about 2 cups of almonds at a time so that it processes quicker and reduces the chance of overheating.
- Add the toasted almonds and salt to the food processor or blender. Process until a fine ground nut texture is reached, but not yet a paste, about 1 minute.
- Scrape down the sides of the unit and process for another minute until the almonds become fine in texture. Then process another minute until a paste forms. You may notice that the almond butter may clump together in a “ball” before it becomes smooth. Keep working the almonds until it looks consistent in texture before adding the coconut oil.
- Add 1 tablespoon of coconut oil to the almond mixture and process for 1 minute. Continue to scrape down the sides and process until a smooth and creamy consistency is reached, about 3 minutes.
The almond butter will have a fluid consistency right after processing because all of the heat generated. This will make it easy to transfer to an airtight container or jar. Bringing the almond butter to room temperature or storing in the refrigerator will make it more of a viscous yet spreadable consistency.
The almond butter will store well in the refrigerator for up to 1 week. It helps to leave it out a few minutes before using if spreading on sandwiches.
Making my own almond butter has allowed me to control all the ingredients that go into this delicious spread. I hope you enjoy the recipe!
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The benefit of adding coconut oil
Even though almonds have a good portion of unsaturated fats to make smooth nut butter, a little bit of coconut oil can help make the texture even more creamy. The coconut oil acts and an emulsifier, helping to keep the oil droplets separated and in suspension in the spread after processing.
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Homemade Almond Butter
- 2 cups unsalted roasted almonds
- ½ teaspoon kosher salt
- 1 tablespoon coconut oil
- Preheat oven to 325°F (163°F).
- Spread almonds evenly on a sheet tray and bake for 8 minutes, shaking the tray to rotate the almonds after 5 minutes.
- Add warm almonds and salt to a food processor or blender.
- Process on high for 1 minute. Almonds will look coarsely ground.
- Scrape down the sides and process for 1 minute. Almonds will look finer in texture.
- Process on high for 1 minute until the texture becomes smoother and forms into a paste.
- Add coconut oil and process on high for 1 minute.
- Scrape down the sides and process until the almond butter is smooth and creamy, about 3 minutes. Stop and scrape down the sides every minute.
- Taste and add more salt as desired.
- The almond butter will be slightly thin in texture and become thicker as it cools to room temperature.
- Transfer to an airtight container or jar with a lid.
- Recipe Yield: 1 cup
- Serving Size: 1 tablespoon
- Refrigerate for up to 1 week. Bring the almond butter to room temperature to make more spreadable or using for a dip.
- If the food processor or blender becomes very hot, stop the unit and allow it to cool for 10 minutes to prevent burn out. Continue to process almond butter until smooth and creamy.
- Raw almonds or blanched almonds with skin removed can be used instead of roasted almonds.
- MAKE IT WHOLE30: Use sea salt instead of kosher salt.
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