Learn how to make homemade almond butter made with just 1 ingredient – almonds! It whips up into a delicious creamy nut butter that’s inexpensive, healthy, and so easy to make!

homemade almond butter in a glass jar on white tablecloth with almonds scattered around

Homemade almond butter is easy to make, healthy and tastes just as good, if not better, than store bought. Today, I’m excited to share with you this simple recipe so you can make it in your own kitchen.

I eat it almost every day, someway, somehow! I may have almond butter for breakfast on my morning toast with sliced apples or bananas, or as a dessert or snack smeared on pieces of my favorite dark chocolate or apple slices. It’s delicious in more ways than one!

This almond butter recipe requires one simple ingredient and a bit of patience. And in the end, your labor of love will pay off with the best almond butter ever!

We’ll use one pound of raw almonds, costing about $6 – 7 dollars. This is about the same price, for the same amount of almond butter I currently get from TJ’s. On the high end, I’ve also seen almond butter go for upwards of $16.00. Yikes!

Not only is cheaper to make yourself, but its nice knowing exactly what’s in your almond butter. Plus, you easily customize it with optional add-ins like cinnamon and pure maple syrup making a fun and flavorful nut butter.

almond added to the bottom of a food processor before starting to blend

How To Make Almond Butter

What you’ll need:

  • 1 pound almonds (raw or toasted, pref. unsalted), about 2 1/2 cups
  • Good food processor or high speed blender (I used this Cuisinart Elite Food Processor (affiliate link), using the small bowl)

Now you’re ready to proceed:

Start by adding the almonds to the bowl of your food processor or high speed blender (as shown above), and start blending.

top down view of almond butter processing in food processor for about 5 minutes

After about 5 – 7 minutes it will start to bind and clump, as shown above.

top down view of homemade almond butter in a food processor after being processed for about 10 minutes, clumpy in formation

Here, pictured above, we’re at about 10-12 minutes of processing the almonds. It’s starting to clump up at this point.

top down view of homemade almond butter after processing in a food processor for about 15 minutes, beginning to become smooth

Now you see the almond butter after 15 minutes of processing. The almonds are starting to warm up, releasing their oils, creating a smoother consistency. It’s finally coming together now.

Below is after about 20 minutes. Your patience has payed off and you now have the best almond butter ever!

How To Make Flavored Almond Butter

You can easily add flavor to your almond butter by adding any of these various ingredients with the almonds before blending.

  • 2 tablespoons maple syrup
  • 1/2 – 1 teaspoon vanilla extract or powder
  • 1/4 cup cacao powder
  • 1/2 – 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice

How To Store

  • Counter: You can store homemade almond butter in the pantry for up to 1 month.
  • Refrigerator: For longer storage keep in the refrigerator for up to 2 – 3 months, maybe more.

Serving Suggestions

Here are a few of my favorite ways to use this delicious, creamy condiment:

top down view of homemade almond butter finished processing in a food processor, result is smooth creamy almond butter

If you try this almond butter recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Easy to make at home, this raw almond butter is a staple in my kitchen. Spread it on sandwiches, use it in nut butter dressing and so much more!

  • Author: Julie | The Simple Veganista
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: Makes 2 cups 1x
  • Category: Condiment
  • Method: blender, food processor
  • Cuisine: American
  • Diet: Vegan


  • 1 pound (16 oz) almonds (raw or toasted), about 2 1/2 cups

optional add-ins

  • 1/2 teaspoon or so of cinnamon
  • 1 teaspoon vanilla extract or seeds of 1 vanilla bean
  • 2 tablespoons pure maple syrup, warmed


Add almonds to high-speed blender or food processor blend until creamy, stopping frequently to scrape down the sides as needed. If adding in extra ingredients, please do so after you have achieved a creamy consistency.

The total time from beginning to end may take 15 to 25 min, depending on your machine.

Makes 2 cups


To make sure you get that super creamy texture, just when you think you’re done…keep the blender going for another 5 minutes or so. I’ve stopped to soon and had a somewhat pasty batch, it wasn’t bad but the creamier it is the easier it is to spread.

Be sure if adding maple syrup it’s a little warm before adding. If you add cold maple syrup your mixture will seize up a bit and take longer to finish.

Roasted almonds will be fine too!

Enjoy and have fun experimenting with add-ins!

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  1. Almomds right now $3.99 /lb at Sprouts! Wow! Have made this several times and this time something weird. Never got creamy. Ran my Vitamix for 40min, steam coming out of top. I soaked them, peeled them, dash of sea salt and tbspn Coconut oil. Stayed a paste. 1st time ever. ??

    1. Julie | The Simple Veganista says:

      That is strange! I hope next time it turns out. Let me know if you have that issue again! And $3.99, WOW, great price!

    2. I substituted cashews for the almonds and it came out good. Only took four minutes to make.

      1. Julie | The Simple Veganista says:

        Thanks for sharing, Allan! Cashew butter is delicious!

  2. Questions (albeit, this article is old):
    1. What food processor or blender have you used to successfully make creamy almond butter w/o the processor overheating?
    2. If I wanted to make sure the almonds don’t get heated above 118 degrees F (to preserve the ‘rawness’ and those benefits), I’m assuming I can periodically check the temperature of the almond mixture (e.g. via an infrared, non-contact thermometer) & stop and let the mixture cool if it’s too hot? But if I do stop and let it cool periodically, will the mixture become unmanageable (as long as I don’t let it cool down too much?)
    3. A couple of sources cited that almonds need to be soaked and their skin peeled to allow the body to digest it in a way that gets the nutrients (the skin has enzyme inhibitors); I was going to soak, peel the skin, and dry them out — any experience w/ this?

    Note: A nutrition-minded friend told me that roasting almonds changes their fats; I’m in the process of researching this …

    1. Julie | The Simple Veganista says:

      1. I used the Cuisinart Elite food processor. It’s a workhorse in the kitchen. A Vitamix or higher end Omega blenders would due well for making nut butters. So I would look into both of these brands.

      2. I’m not sure about the heating, but they do get warm which is what you want, to release their oils. You don’t want to stop while the almond butter is processing to cool down, it will seize up your progress. I suppose you could try it, but it will definitely take longer for your almond butter to be done.

      3. It is good to soak your nuts before consuming, especially if you are sensitive. I personally don’t soak them when making almond butter. I do sometimes soak cashews when making cashews creams and cheeses. It is true that soaking nuts will make them more easily digestible and helps with retaining nutrients. You can most definitely soak and peel them before making almond butter if you like. I would love to know how it goes!

      And I’m not sure about how roasting affects the fat content in almonds, sounds interesting though.

      I hope this helps. Cheers :)

  3. Dale Maxwell says:

    One caution, it is easy to melt the container when making almond butter. I know this from experience. So plan on just a short one time and a long off (cooling time) should take two to three hours to create great almond butter.

    If you rush it you will melt the container near the center and ruin the machine and your almond butter.

    You can also melt a Vitamix making almond butter.

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