Here’s how to make Almond Butter that’s so luscious, you’ll want to eat it out of the jar with a spoon. When you’re not doing that, you’ll be dreaming about all the delicious ways to snack on this easy nut butter.
Once you master the technique of making your own nut butter at home, you can buy nuts in bulk and save even more money. Buying in bulk from high-volume stores means that your almonds will be fresher, too. Fresh nuts=fresh almond butter.
Which means a new batch of delicious, warm almond butter is only a few minutes away, anytime the craving hits. You’ll probably never buy it at a store, ever again. It’s so much better than store-bought.
Swirl homemade almond butter into granola, or spread it on toast with a drizzle of honey. Almond butter banana sandwiches, anyone?
(I didn’t add a click and slide text, because who has a large enough food processor, anyways?)
Almond Butter ingredients:
What’s in almond butter? Just one ingredient: almonds.
Yup, that’s it!
Of course, there’s lots of ways to enhance homemade nut butters: salt, a little oil or coconut oil, as well as a pretty wonderful bunch of mix-ins (see below) to make the almond butter of your dreams.
But as long as you have a good food processor, you can make excellent almond butter with just one ingredient.
Almonds: to roast or not to roast?
It’s completely up to you whether or not you want to roast the almonds before making nut butter. You don’t have to—you can use raw almonds, too.
But if you’re a fan of a deeper, toasty-toasty flavor, then by all means roast those nuts.
Here’s how to roast almonds:
- Preheat the oven to 350 degrees.
- Then spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway between the cooking.
- Let the almonds cool a few minutes until warm to the touch before processing.
How to make Almond Butter:
Here’s what most people miss: the best almond butter is made with gradual processing on low speed, to get everything smooth and creamy.
Most folks just throw the nuts in the machine, hit HIGH power, and go! Then they add water, or oil, or some other ingredient to get everything to blend smoothly, because their almond butter is a clumpy mess. Don’t do this.
The blending process usually takes around 10-12 minutes, so be patient! It’s absolutely worth it.
Hint: if you’re going to mix in anything to the almond butter, wait until the very last step, after you’ve made the butter.
- First, in a high-powered blender or food processor, pulse the almonds in short bursts until they are finely chopped.
- Next, turn the machine on to a low speed and process the almonds for about a minute. Stop the machine and scrape down the sides if necessary. At this point, the almond butter will appear dry and gritty. That’s okay.
- Once again, run the machine at a low speed for another minute. Stop the machine and scrape down the sides again. This time, the almond butter should start to form a clumpy paste.
- Then, process the almonds for another minute on low speed, then scrape down the sides again. After a third full minute of processing, the nut butter will have thickened.
Tip: at this point, if your blender or food processor feels too warm or starts to overheat, stop what you’re doing and take a break to let the equipment cool down. Nut butter can be hard work for machines! Give it a rest for 15 to 20 minutes and then continue.
- Finally, process the almond butter a fourth time—this time on a slightly higher (medium) speed for 1 to 2 minutes. During this stage, the almond butter should be creamy and smooth, as well as warm to the touch.
- If you want to add any other ingredients, now’s the time to do it!
Adding stuff to almond butter just makes it better:
While almond butter ingredients can be as simple as just…almonds, that’s only a jumping off point. You can add lots of other delicious ingredients to almond butter, each one more incredible than the next.
- Toasted coconut almond butter. Toast 1 to 2 cups unsweetened, shredded coconut by spreading it out on a baking sheet and roasting it for about 3 minutes at 400 degrees. Add it to the almond butter, along with a drizzle of honey. A pinch of ground cardamom tastes amazing, too.
- Sweetened almond butter. Add honey, powdered sugar, agave nectar, maple syrup, raw Manuka honey, or monk fruit powder to naturally sweeten almond butter.
- Salted almond butter. A little sea salt goes a long way to make almond butter even better.
- Chocolate almond butter. Add 1 to 2 tablespoons of unsweetened cocoa powder or 1 square melted bittersweet chocolate, then add sweetener to taste.
- Honey almond butter. Use cooled roasted almonds and 1 to 2 tablespoons honey plus a pinch of sea salt.
- Maple vanilla almond butter. Sweeten the almond butter with 1 to 2 tablespoons maple syrup or 2 teaspoons pure vanilla extract.
- Mocha almond butter. Sift in 1 tablespoon cocoa powder and 2 teaspoons finely ground instant espresso; sweeten to taste.
- Cinnamon spice almond butter. Spice up the almond butter with a pinch of cinnamon, turmeric, or cardamom. Good luck not finishing the whole batch in one sitting!
How to store Almond Butter:
At room temperature, almond butter should keep for up to 2 weeks, if you can keep away from it for that long.
If it sits out any longer, you run the risk of letting those precious nut oils go rancid! When you’re planning on eating almond butter slowly, store the almond butter in a sealed jar in the refrigerator for several weeks. However, cold almond butter can be more difficult to spread.
Almond Butter vs. peanut butter
Why is almond butter better for you than peanut butter? Well, one isn't really healthier than the other— they’re just a little different. Sometimes peanut butter gets bad publicity because of food allergy concerns. Almonds are tree nuts, while peanuts are technically legumes. People who are avoiding legumes in their diet can still enjoy almond butter.
Both nut butters contain healthy fats, protein, and dietary fiber. Some commercial peanut butters have added fats, hydrogenated oils, and sugars to make their product shelf-stable and tasty. Making your own nut butter lets you control the ingredients and eat a healthier diet.
Almond butter benefits:
- Almond nutrition: One ounce (about 23 almonds) contains 180 calories, 6 grams protein, 4 grams fiber, and 14 grams fat.
- Almond butter nutrition: One tablespoon of almond butter contains about 3 grams of carbs, 3.4 grams protein, 9 grams fat, 1.6 grams fiber, and 98 calories.
- Almonds are high in dietary fiber, vitamin E, protein, potassium, and magnesium. They are naturally a great source of healthy fats, which raise good cholesterol and lower bad cholesterol levels. Plus they’ve been shown to support healthy blood sugar levels.
- And almonds are a good source of calcium! One ounce of almonds contains as much calcium as 1/4 cup of milk.
- Nuts like almonds are highly recommended for weight loss regimens. Because they’re packed with nutrients instead of empty calories, snacking on almonds or almond butter between meals can help keep hunger in check and the metabolism steady.
Is almond butter keto friendly?
A keto diet focuses on high fat, low carb, and moderate protein amounts throughout the day. Even though almonds have slightly higher carbs than other nuts, you should still be able to enjoy almond butter occasionally.
What can you substitute for almond butter in a recipe?
Typically most nut butters can be interchangeable for cooking or baking. Swap almond butter with cashew butter, peanut butter, sunflower seed butter, walnut butter, or even tahini paste.
If you’re concerned about food allergies or cross-contamination, be sure to check package labels as nuts are often processed on equipment used with other foods.
Almond Butter Recipe
- 4 cup raw or roasted almonds
- Add almonds to a high-powered blender or food processor. Pulse the almonds until they are finely chopped.
- Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The almond butter will be dry and gritty.
- Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The almond butter will start to form a clumpy paste.
- Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The almond butter will be thick and grainy at this point. If the blender can't handle the load or if it starts to overheat, add a little oil and/or allow motor to cool for 15-20 minutes, then try again.
- Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The almond butter should be creamy and smooth at this point. It will also be warm and fragrant and delicious. If adding any other ingredients, add them now and blend until well-combined.
- The almond butter will keep in a covered container in the refrigerator for several weeks.