How to Make Almond Butter from Scratch (it’s so easy)

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Making your own almond butter from scratch is seriously a no-brainer. Almond butter is delicious and I promise you that the homemade version is even better.

If you’ve ever picked up a jar at the grocery store and done a double-take at the price tag, you are not alone. A quality jar of natural almond butter can run anywhere from $10 to $14 or more, and that jar disappears faster than you’d like to admit if you have a family.Here’s the good news: you can make your own homemade almond butter at home with one ingredient, in about 15 minutes, for a fraction of that cost. And I’m not exaggerating when I say it is so much better than anything you can buy.

This is one of those recipes that feels like a revelation the first time you make it. The flavor is richer, more natural, and more nutty than store-bought versions. Once you’ve had it fresh, it’s genuinely hard to go back.

You might also like – How to Make your Own Peanut Butter or nutella

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Why Make Your Own Almond Butter?

Beyond the cost savings (which are real and significant), there are a few great reasons to make your own:

You control the ingredients. Many store-bought almond butters contain added palm oil, sugar, and salt in amounts you didn’t sign up for. When you make it yourself, you decide what goes in — and what stays out.

It’s fresher. Homemade almond butter doesn’t sit on a warehouse shelf for months before landing in your pantry. You make it fresh and eat it fresh.

It’s incredibly customizable. Once you have the base recipe down, you can stir in cinnamon and maple syrup, a pinch of sea salt, a drizzle of honey, or even a dash of vanilla. The possibilities are genuinely endless.

It’s a backyard farming mindset. If you’re here, you’re probably already thinking about where your food comes from and how you can take more control of it. Homemade nut butters are a perfect extension of that philosophy, even if you’re not growing your own almonds (yet!).

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What You Need to Make Homemade Almond Butter

Equipment:

• A food processor or high-powered blender
• A spatula
• A jar for storing

Ingredients:

• 2 cups raw or roasted almonds (you can purchase roasted almonds or roast your own)
• Pinch of sea salt (optional)
• 1 tsp neutral oil like avocado or almond oil (optional, for extra creaminess – I rarely use this but it’s an option)
• Sweetener of your choice — honey, maple syrup (optional)

Should You Use Raw or Roasted Almonds?

This is one of the most common questions, and the answer depends on the flavor you’re after.

Roasted almonds produce a deeper, richer, nuttier-flavored almond butter and tend to blend more easily because the roasting process releases some of their natural oils. If you want the most classic, rich almond butter, start with roasted.

Raw almonds give you a lighter, slightly milder flavor. They take a bit longer to blend because their oils haven’t been activated by heat, but you can speed this up by warming them slightly in the oven first (see below). It much prefer to use roasted almonds.

The homesteader’s tip: Buy raw almonds in bulk: they’re significantly cheaper and have a longer shelf life than pre-roasted. Then roast them yourself at home for the best of both worlds.

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How to Roast Almonds for Almond Butter

This step is easy and makes a big difference in the final flavor:

1. Preheat your oven to 350°F.
2. Spread almonds in a single layer on a rimmed baking sheet.
3. Roast for 10–12 minutes, stirring once halfway through, until the almonds are fragrant and lightly golden.
4. Let them cool for about 10 minutes before blending. They should be warm (not hot) when they go into the food processor — this helps the oils release faster.

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How to Make Homemade Almond Butter: Step by Step

Here’s what you need to know going in: almond butter takes longer than peanut butter. Don’t panic. The almonds will go through several stages before they become that smooth, creamy, glossy spread. Just be patient and trust the process.

Step 1: Add your (warm, roasted) almonds to the food processor. 2 cups of almonds will yield roughly 1 to 1.25 cups of almond butter.

Step 2: Start blending. Process for 1–2 minutes. You’ll have coarse almond flour at this point. Completely normal.

Step 3: Keep going through the stages.

• Minutes 2–4: You’ll get a thick, clumpy ball that looks like it’s never going to become butter. It will. Keep going, scraping down the sides as needed.
• Minutes 4–7: The mixture starts to loosen up as the natural oils release. You’ll see it getting creamier.
• Minutes 7–10: This is where the magic happens. The almond butter becomes smooth, glossy, and absolutely beautiful.

The images below show the progression on the almond butter – my tip is not to give up. It will seem like it’s all clumpy and then suddenly the oil will start to release you you will get almond butter!

Step 4: Season to taste. Add a pinch of sea salt, a drizzle of honey or maple syrup, and a splash of oil if you’d like it extra smooth. Blend for another 30 seconds.

Step 5: Store. Spoon into a clean jar. Store at room temperature for up to 2 weeks, or in the refrigerator for up to a month. Give it a stir before each use if it separates, that’s just the natural oils doing their thing.

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Tips for the Best Homemade Almond Butter

• Don’t stop too early. This is the number one mistake. If it looks dry and crumbly, you’re only halfway there. Keep going.
• Give your food processor breaks if needed. If your machine starts running hot, pause for a minute or two to let the motor rest. This is especially common with smaller food processors.
• Warm almonds = faster butter. Blending almonds while they’re still slightly warm from roasting makes the whole process faster and smoother.
• A high-powered blender speeds things up. A Vitamix or Blendtec can cut the time down significantly. A regular food processor is fine — it just takes a little longer and more patience.

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Flavor Variations to Try

Once you’ve mastered the basic recipe, here are some fun ways to change it up:

Cinnamon Honey Almond Butter: Add 1 tsp cinnamon and 1 tbsp honey. Perfect on toast or apple slices.

Vanilla Almond Butter: A splash of vanilla extract and a pinch of salt makes this taste almost like dessert.

Dark Chocolate Almond Butter: Stir in 1 tbsp unsweetened cocoa powder and a drizzle of maple syrup. Your kids will go wild for this one.

Spicy Almond Butter: A pinch of cayenne and a little salt makes a surprisingly addictive spread that pairs beautifully with savory dishes.

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Is Homemade Almond Butter Worth It Nutritionally?

Almonds are genuinely one of the most nutritionally dense foods you can eat. They’re loaded with vitamin E, magnesium, healthy monounsaturated fats, fiber, and protein. By making your own almond butter, you get all of those benefits without any of the unnecessary additives, excess sugar, or cheap filler oils that sometimes sneak into commercial versions.

The difference between homemade almond butter made from two ingredients — almonds and a pinch of salt — and a conventional store-bought product is significant.

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How Much Does It Cost to Make Homemade Almond Butter?

Almonds can be expensive if you buy them in small quantities, but buying in bulk changes the equation dramatically. At a warehouse store or bulk bin, raw almonds typically run $5–$8 per pound. Two cups of almonds (about 10 oz) make roughly 1 cup of almond butter. Compare that to $12–$14 for a comparable jar at the grocery store, and you’re looking at savings of $5–$8 per batch, which adds up fast.

My kids eat a lot of this almond butter on sandwiches and apples.

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Frequently Asked Questions

Why is my almond butter too thick? Add a teaspoon of neutral oil (avocado, almond, or even coconut oil) and blend again. This loosens it up nicely.

Can I make chunky almond butter? Absolutely! Remove about ¼ cup of roughly chopped almonds before you start blending. Once your butter is smooth and creamy, stir the chunks back in by hand.

Does homemade almond butter need to be refrigerated? It doesn’t have to be, but refrigerating it extends its shelf life and keeps it fresher longer. It will firm up in the fridge, so let it sit at room temperature for 10–15 minutes before using.

Can I use blanched almonds? Yes! Blanched almonds (skins removed) produce a lighter-colored, milder-flavored almond butter. It’s a little smoother in texture and a beautiful pale tan color.

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Homemade almond butter is one of those kitchen projects that seems way more complicated than it actually is. Once you’ve done it the first time, it becomes completely second nature, and you’ll wonder why you ever paid grocery store prices.

Almond Butter Recipe