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This easy 1-ingredient nut butter (2 if you count the salt) is so delicious, you will wonder why you’ve been wasting your hard-earned money on store-bought this entire time. I hate to say it, but store-bought has nothing on this smooth, runny almond butter. Ever bring a store-bought one home, and it’s super hard to mix? Oil at the top and stiff, dry almond butter on the bottom? Yeah, me too, and I can guarantee you that this is not that!
I have been making my own nut and seed butters for a while now. When I started, I realized how much tastier and cost-effective it is. I love buying my nuts and seeds in bulk so I get way more bang for my buck. Food costs are at an all-time high, and when I look at the cost of certain products, I just can’t do it. Bonus points because making your own makes you feel like a champ!
The best tip I have for nut and seed butter is to process the nuts while they are still hot. The oils will break down quicker than a cold nut. Trust me on this, and just be careful when you are handling the baking tray. If you don’t believe that you can make your own nut butter, go to my Instagram and watch the reel to see how it literally pours out of the food processor. No oil, just nuts and salt.
At its core, almond butter is simply roasted almonds blended into a smooth, creamy paste. Packed with protein and healthy fats, almond butter is a great option for smoothies, toast, making your own granola bars and more. It is truly a kitchen staple and actually healthier than peanut butter. Unlike store-bought almond butter, homemade versions don’t rely on added oils or preservatives. You control everything, from the roast level of your nuts to the texture and salt balance.
This simple almond butter recipe requires just two ingredients, but each plays an essential role in achieving the best flavour and texture.
Learning how to make almond butter at home is simple, and you’ll be questioning why you haven’t been doing it all along!
Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and roast for 15–20 minutes, stirring halfway through. You’ll know they’re ready when they turn golden and release a warm, nutty aroma. Roasting helps draw out the oils that make the butter silky smooth.
Carefully transfer the warm almonds to your food processor. Start by blending, and let the machine work its magic. At first, the almonds will crumble, then clump, and eventually start to release their natural oils.
This stage requires a little patience. The transformation happens in stages: from meal to paste, then to smooth, pourable almond nut butter. Stop to scrape down the sides occasionally, and continue blending for 7–10 minutes until it becomes creamy and glossy.
Once the texture is silky and smooth, add the salt and process for another 30 seconds. Taste and adjust as needed.
Transfer your homemade almond butter to a clean mason jar. Store it in your pantry for up to one month; if it lasts that long!
Once you have a jar of homemade almond butter, the possibilities are endless. Spread it over sourdough toast and top with sliced bananas or fresh berries, or stir it into oatmeal and yogurt for a creamy, protein-rich boost. It also works beautifully as a base for recipes with almond butter, like smoothies, energy bites, or cookies, and adds an indulgent, nutty touch when drizzled over banana bread or pancakes. For something extra special, whisk it with a bit of maple syrup and warm water to create a quick vegan caramel sauce.
Making almond butter from scratch is simple, but a few small adjustments can make all the difference:
You’re going to love this homemade almond butter recipe for so many reasons! Hello, no more store-bought almond butter with a bunch of ingredients you don’t need! Making your own nut butter is rewarding, easy and honestly more healthy. Knowing what goes into your food is half the battle of eating better. All you need is two ingredients (or one if you’re skipping the salt, which I don’t recommend!) and a little bit of time… oh and a strong food processor. Homemade almond butter has a freshness that’s impossible to replicate. It’s smooth, rich, and full of roasted almond flavour. Once you make it, you’ll never look at store-bought almond butter the same way again.
Is almond butter healthy? Yes! Almond butter is rich in protein, fibre, vitamin E, and healthy fats that support heart health and energy.
Do I need oil to make almond butter? No, roasting the almonds helps release their natural oils, giving you a perfectly creamy result.
Can I use raw almonds instead of roasted? You can, but the flavour will be milder, and the butter won’t be quite as smooth. Roasting enhances the texture and brings out the almond’s natural sweetness.
How do I fix almond butter that’s too thick? If it feels dry, keep blending! Warm almonds and extra time usually solve the problem. You can also add a small drizzle of warm water or neutral oil if needed.
Can I make flavoured almond butter? Absolutely. Try adding cinnamon, cocoa powder, vanilla extract, or maple syrup for a naturally sweet twist.
Did you make this recipe?
If you made this homemade almond butter, I’d love to know how you’re using it! Leave a rating and review below, and then try these other recipes:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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8 Responses
the granola is to die for, I can’t stop eating it.
I think i roasted my almonds to much. I couldn’t get them to go runny. I will try again
Hey Karen!! Love that you made a granola with this almond butter recipe!! A slow roast is always best since it gives you a chance to check in if your oven runs hot! I hope your almond butter turns out smoother next time 🙂
Do I need to refrigerate the almond butter? Or just leave it at room temperature ?
Hi Wimy! I keep my nut butters in the pantry so they don’t seize up and become super stiff.
I made the Almond butter today using my kitchen Aid Processor and the Almond butter came out beautifully silky (I did roast the almonds) and start blending from the oven 🤩
My goodness what a dream a god food processor makes huh?! Thanks so much for making this nut butter recipes Donna! I can’t wait for you to try the others
This is so delicious – and you’re right: I will never buy almond butter again. You have no idea how often I brag about this butter. Plus, making it is more fun than making something should be. It’s like magic. Thank you!
Couldn’t have said it better myself Ruth!! There is a deep joy inside of me anytime I make nut butter, share it with someone and they love it heheh I’m so glad you made it and are a homemade nut butter believer!!