Learn how to make almond butter at home. Made with just almonds, it’s smooth, creamy, and nutritious. You’ll love it on toast, smoothies, porridge, and so much more. How to make Homemade Almond Butter couldn’t be easier, healthier and cheaper!
With nut butters getting more and more popular, buying already made ones can be quite expensive. Unless there’s a good deal, raw nuts are much cheaper than the same quantity of pre-made butter. So, since I got a powerful food processor, I’ve been making my own and I am not going back.
Making your own almond butter is super simple, you just need a powerful machine and magic happens. If you’ve never learned how to make almond butter at home, you have to try this recipe. You will always end up with silky and creamy almond butter that you’d like to put on anything (or downing it straight off a spoon!).
What Do I Need to Make Almond Butter?
To make this homemade almond butter recipe, you’ll need 2 things:
- Raw almonds.Using raw, unroasted and skin on almonds, it’s cheaper. Leaving the skin on gives a deeper taste, but it netiher makes it bitter nor changes the flavour. Not peeling them makes the process a lot quicker.
- A food processor or high-speed blender – To grind the almonds into a smooth, creamy nut butter. I have a Magimix food processor and I am very happy with how it performs.
Is Roasting the Almonds Necessary?
Roasting the almonds brings out their nutty flavor, which I think is essential in good almond butter. This step also makes them easier to blend, since roasting helps to release their natural oils.
If you roast them at home, you can easily do it while you have another recipe in the oven to save time and money.
What If I Want to Peel the Almonds?
If you want to peel the almonds, bring some water to a boil. Put the almonds in a bowl and cover them with the boiling water for a few minutes, it will loosen the skin. Once the water is warm, you can proceed with peeling them. The skin should easily unstick from the almond.
How to Store Almond Butter?
You can store the almond butter in a jar in a cupboard (away from direct light). However, there are some benefits to storing it in the fridge if you are not going to eat it in less than 3 months. Almond butter can go rancid quicker if opened and left at room temperature. Storing in the fridge means the almond butter lasts longer, but it’s not essential.
Over time, the oil in the butter separates from the rest. Keeping it in the fridge makes the butter more solid, which prevents the oil from separating and you don’t have to stir it before use. However, the texture will be less creamy as it’ll be harder – in case you want to use it for its creaminess then you’ll need to let it sit a room temp for a while.
- Be patient. It might seem like the almonds will never turn into creamy nut butter, but they always do. Scrape down the sides of the bowl if the blade gets stuck and continue blending.
- Add a bit of oil if you do not roast your almonds. Adding a bit of neutral oil will help them churn easier.
- If you roast the almonds, let them cool to room temperature. Hot nuts are concentrated oils which then get even hotter when blended and this can ruin your food processor or blender container..
Delicious Uses for Almond Butter
Almond butter is incredibly versatile. It can be used in a wide range of recipes, from sandwiches and dips to salad dressings and smoothies. You can substitute it in nearly any recipe or dish that calls for peanut butter. Here are a few ideas.
- Almond butter and jam sandwich.
- Porridge or oatmeal. My got-to is banana, bluberries, oats and a tablespoon of almond butter at the end.
- As a pancake or waffle topping.
- Make a smoothie with it for a rich, creamy texture. Just blend it with a frozen banana and milk (any dairy or non-dairy milk will do). Simple and delicious.
- Make a non-dairy ice cream. Add almond butter and a couple of frozen bananas in a food processor until well mixed to make a sugar-free treat that’s delicious and good for you.
- Energy bars. Here’s a yummy Cornflake Bars recipe (the recipe calls for cashew butter, but you can easily substitute with almond butter).
- Healthy treats, like my Banana Almond Butter and Chocolate bites.
More Homemade Basics
If you make this Homemade Almond Butter recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Homemade Almond Butter
- 500 g Almonds - raw (unroasted), skin on
- Preheat the oven to 180C.
- Spread the almonds on a baking sheet and bake them for 15 minutes, or until they smell nutty. Remove them from the oven, and allow them to cool a bit.
- Transfer the roasted almonds to a food processor or powerful blender. Process/blend the almonds until you get a smooth cream. At first, the mixture will be crumbly. Then, it’ll thicken into a sort of ball. Finally, it’ll become smooth and creamy! Scrape down the sides of the bowl every 5 minutes. If the food processor gets stuck, stop it, scrape the sides of the bowl and process again.
- Transfer the almond butter to an airtight container or jar and store in a cupboard or the refrigerator.
- Using raw, unroasted and skin-on almonds is cheaper than buying roasted peeled almonds.
- Leaving the skin on gives a deeper taste, but it netiher makes it bitter nor changes the flavour. Not peeling them makes the process a lot quicker. See the blogpost for details on how to peel almonds if you prefer them without the skin.