How to make Homemade Almond Butter – Learn how easy it is to make healthy and delicious homemade almond butter using your food processor or high speed Vitamix blender. It comes together quickly and makes a delicious snack alternative to peanut butter.
As convenient as it can be to buy a store-bought version, I love knowing exactly what goes inside. Plus, homemade tastes better and it’s cheaper to make than most brands.
Plus, it’s easy to switch things up depending on what you like. You can get as creative as you want with your flavors by adding:
- maple syrup / honey
- cocoa power
- chia seeds
- flax seeds
- cayenne pepper
- cocoa / cocao powder
- unsweetened coconut
- coconut oil
- freeze-dried strawberries
- sunflower seeds
- pumpkin seeds
- pumpkin pie spice
Homemade almond butter great for baking, you can drizzle some over a bowl of oatmeal, add a spoonful to your smoothies, spread on your morning toast, as a snack with some apples, or by the spoonful straight out of the jar.
HOW TO MAKE HOMEMADE ALMOND BUTTER
- For more flavor, roast the almonds before blending. Roasting also helps the nuts to blend up quicker. Be sure to allow the nuts to cool down before processing otherwise, the concentrated oils may cause your blender or food processor to overheat.
- If you make a lot of your own almond butter, investing in a high-speed blender like a Vitamix can save you a lot of time since.
- Add a little bit of avocado or coconut oil as needed to help the nuts blend easier.
- If you’re using a food processor, be patient. It takes a few minutes for the nuts to release the oils and you’ll first start to see a crumbly meal-like consistency. Keep processing and scrape down the bowl. After about 5 minutes the nuts will start to clump and the fibers will eventually break down. After about 25 minutes, you’ll end up with a creamy nut-butter consistency.
WHAT IF I DON’T HAVE A FOOD PROCESSOR, CAN I MAKE HOMEMADE ALMOND BUTTER IN A REGULAR BLENDER?
I’m afraid not and highly recommend using a high-speed blender like a Vitamix or a food processor. You may end up burning out the motor on a regular blender.
For smaller batches, I’ll use a smaller food processor like this one.
For larger batches, I always use my handy Vitamix because it works like a dream when it comes turning nuts into a creamy, drippy butter in like, 3 minutes flat.
A food processor takes quite a bit longer to process versus a Vitamix depending on the strength and size of your machine.
HOW MUCH NUTS DO I NEED TO MAKE NUT BUTTER?
I recommend making smaller batches to start off with so they are easier to blend or process if you aren’t familiar with the process. Start with 2 cups of dry roasted nuts and then once you get a feel for the process and know how much your machine can handle, you can increase the amount.
Two cups of roasted nuts yields about 1 cup of nut butter.
Homemade Nut Butter
Homemade Almond Butter is made with simple pantry ingredients. It comes together quickly and makes a delicious snack alternative to peanut butter.
- 8 ounces (2 cups) raw almonds (can also buy preroasted almonds)
- 1/4 teaspoon Himalayan sea salt to taste
- avocado oil or coconut oil optional & to taste, depending on consistency desired
- ground cinnamon to taste
- sweetener: maple syrup honey, monk fruit , to taste
- shredded coconut to taste
If toasting the almonds, preheat oven to 325 F and spread a single layer of nuts on a large-rimmed baking sheet. Toast for 10-15 minutes, mixing half-way.
Remove from oven and allow to cool for 15 minutes, until no longer hot (warm is okay).
Transfer the nuts to a high-powered blender like a Vitamix (fitted with the four-blade attachment) or a food processor. Process on high speed until smooth and creamy, scraping down the sides of the bowl frequently. Depending on the type of nut and your machine, this may take anywhere from 5-15 minutes. Be patient and continue to blend and scrape down the sides, the mixture will come together after the dry paste forms. You can add a bit of oil to help the process or depending on the consistency desired. If the mixture gets too hot, you can pause for about 5-10 minutes and resume again.
Once the mixture is creamy, you can add any desired salt, sweetener or add-ins of your choice.
Allow to cool down slightly before to a glass jar. Seal and store in the refrigerator for up to 3 to 4 weeks.