How to Make Almond Butter
For the best almond butter you’ve ever tasted, make it yourself! Here’s how to make almond butter at home, with honey, vanilla, and cinnamon for cozy flavor.
Almond butter is good, but you know what’s even better? Homemade almond butter! You can fancy it up with your choice of sweeteners and spices, and it tastes so much better than the kind you buy in a jar at the grocery store. It’s also healthy, packed with protein, and it has about a gazillion different uses, from breakfast to dessert. Yep, homemade almond butter is the bee’s knees.
Just like homemade Nutella, it’s a breeze to make almond butter at home—and once you know how to make almond butter, you’re going to want to make it all the time. (It’s also oddly satisfying to watch as the whole almonds get ground into pieces, then powder, then a creamy, dreamy butter.)
Incidentally, why not learn how to make almond milk, too? It’s easy and you can be sure there will be no additives or preservatives added.
About this almond butter recipe
Homemade almond butter starts with almonds, of course. We like to roast them in the oven to enhance their flavor, but you can also use raw almonds if you prefer a more mild almond butter. You’ll add a little bit of oil for that perfect creamy consistency, then you can a sweetener—we like using honey, especially with the combination of vanilla and cinnamon, but we share some other ideas below.
Once your almond butter is ready, you can scoop it into a jar and then spread (or drizzle!) it onto all the things. A roasted apple topped with almond butter and homemade granola is the ultimate healthy dessert, and you can’t go wrong with a slice of thick, hearty bread toasted and topped with almond butter, sliced bananas, and a sprinkle of cinnamon. Or just eat it with a spoon—there’s no shame in that either!
What you need
- Raw almonds – Don’t buy roasted and salted almonds; you need raw almonds for this almond butter recipe.
- Olive oil or another natural oil – You can adjust the amount for a thicker or creamier almond butter.
- Honey – Agave nectar or maple syrup can be substituted for vegan almond butter, or you can omit the sweetener altogether.
- Vanilla extract – Because vanilla almond butter is the best almond butter!
- Cinnamon – A little bit of cinnamon brings it all together.
How to make it
Prepare. Preheat your oven to 375ºF.
Roast the almonds. Place the almonds on a rimmed baking sheet and toss them with vanilla and cinnamon. Roast for 10 minutes, keeping a close eye on them towards the end of the cooking time to ensure they don’t burn.
Blend. Let the almonds cool to room temperature, then transfer them to a high-speed blender (like a Vitamix) or food processor. Add a tablespoon of oil and honey, then process until the almonds are ground into a creamy butter; add more oil as needed to adjust the consistency.
Tip: If you are using a blender, make sure you remove the cap on the lid and use the tamper to push the almonds towards the blade.
Store. Once the almond butter has reached your desired consistency, transfer it to an airtight container or Mason jar for storage.
FAQs
This honey almond butter recipe is healthier than peanut butter because it’s lightly sweetened and made without any fillers. While peanut butter has more protein than almond butter, almond butter beats peanut butter when it comes to vitamins, minerals, and fiber.
You can use almond butter any way you use peanut butter—including in almond butter and jelly sandwiches! We also love it on toast, pancakes, and waffles, spread onto apples and bananas, and drizzled over a bowl of steel-cut oats.
How to make this almond butter recipe your own
The fun part about making almond butter at home is that you can customize it with all different kinds of flavors and add-ins! Here are some of our favorites.
- Chocolate almond butter. Add cocoa powder to the blender or food processor for a decadent, dessert-worthy almond butter. Start with ¼ cup for a lighter flavor, or add more for deep, dark chocolate. This is so good drizzled over 2 ingredient banana pancakes!
- Coconut almond butter. Toast unsweetened coconut and add it to the blender or food processor with the almonds.
- Crunchy almond butter. After roasting the nuts, pulse 1 cup in the food processor or blender until they’re roughly chopped; transfer them to a bowl. Use the remaining 3 cups of almonds to make smooth almond butter, then fold in the reserved chopped nuts. This method gives you a creamy, spreadable base with bits of crunchy nuts.
Storage Suggestions
To keep almond butter from separating or getting runny, it’s best to store it in the refrigerator. It will last up to 3 weeks in an airtight container or jar.
More topping recipes
Get the Recipe: How to Make Almond Butter
Ingredients
- 4 cups raw almonds
- 2 – 3 tablespoons olive oil or another natural oil (more or less depending on the consistency you want)
- 1 – 2 tablespoons honey (more or less, depending on how sweet you want it)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375ºF.
- Place the almonds on a rimmed baking sheet and toss with vanilla and cinnamon until they are evenly coated. Roast for 10 minutes.
- Let the almonds cool completely to room temperature. When cooled, transfer the almonds to a high-speed blender (vitamix or blendtec) or food processor. If you are using a blender, make sure you remove the cap on the lid and use the tamper to push the almonds into the blade while it's blending for easier, more even blending.
- Add the oil (start with 1 tablespoon and add more as needed) and honey. Use more or less honey, depending on how sweet you like your almond butter. You will notice the almonds will change consistency throughout the process before becoming smooth and creamy. If you feel it is too thick, add more oil to make it creamier.
- Once it has become creamy and smooth, transfer it to an airtight container for storage. A mason jar works well.
Notes
- Almond butter tastes great with toast, banana slices and a dash of cinnamon. You can also spread it over rice cakes and make a healthy snack.
- Store in fridge for a longer shelf life.
- Recipe makes about 2 cups. It can easily be halved if you want a smaller batch.