Learn how to make Homemade Almond Butter at home with one simple ingredient! That’s right you guessed it … Almonds. Almond Butter is by far one of my favorite nut butters to make at home due to its naturally high profile of benefits. Almonds are high in Magnesium, protein, fiber, vitamin E, and overall provide a powerhouse of amazing benefits. When you make Almond Butter at home you avoid all of the chemicals and fillers that are used to make versions of the Almond butter that you can purchase in the store.
ALMONDS THAT WORK BEST
The best almonds to use for your Homemade Almond Butter are Organic, raw almonds. Almonds are nutrient dense and are jam packed with essential nutrients. I would not recommend any salted or roasted almonds as they tend to have unnecessary and unhealthy oils and salts that are used. When making your almond butter you want your ingredients to be as natural as possible and that includes the healthy and natural oils the almonds already contain.
HOMEMADE ALMOND BUTTER IN A BLENDER
I use a food processor or blender to make my almond butter. I recommend ¼ cup of oil to the recipe if you choose to use the blender to help facilitate the blending. My Vitamix can do both but I prefer to use the food processor. I have noticed unless you have a 10-speed Vitamix that could be set at a lower setting, you may opt for the food processor instead.
Be prepared, the food processor will be running for a while. During that time you will notice the almonds collecting around the edge of the bowl, so be sure to stop the processor every few minutes, to make sure everything continues to blend smoothly.
Around 15 mins in you will start to notice the change in the almond butter. The butter will begin to become warm and you will notice a large mass inside of your bowl. After consistenlty blending for about 20 minutes of processing, you will begin to notice a grainy look of the almond butter. After just a few more minutes of processing *wala* you will have a deliciously smooth almond butter. Transfer into an air tight container and store in the fridge for up to two weeks. I personally love Weck Jars. They are conveniant and easily stackable.
For another recipe with Almonds, check out my Super simple Almond Milk Video and Recipe here: Almond Milk.
- Food Processor
- 4 cups Almonds
- 1/4 cup olive oil optional if you are using a high speed blender
- preheat the oven to 350 degrees fahrenheit.
- Place the almonds on a parchment lined baking tray and roast for 13 minutes. Let the almonds cool completely, to room temperature. Then transfer the almonds to your food processor.
- While processing you may want to stop and scrape down the sides every now and then, but this process will take 25 minutes. The almonds will start out looking like a flour with clumps, then will form a ball that moves around the food processor, then it will turn to a grainy almond butter before it becomes silky-smooth. Be patient and trust the process : )
- Once your Almond butter is smooth and creamy, transfer into an air tight container and store in the refrigerator. Can be stored up to 2 weeks in the fridge.