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Homemade Almond Butter

17 min


Homemade staple


10 ingredients or less


Almond butter is a staple in our home, and we add it to just about everything: toast, pancakes, oatmeal, smoothies, and even added into dressings. It's unbelievably easy to make yourself at home: just 1 ingredient + 15 minutes is all you need.


(1 Tbsp per serving)


17 min


7 min


10 min


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Free from

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  • 3 cups (414 g)
    raw almonds
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  1. Preheat the oven to 350°F (180°C).
  2. Place the almonds onto a baking tray, and toast in the oven for 7 - 10 minutes, stirring occasionally until lightly golden. Note, the almonds will continue to "bake" even when removed from the oven, so be careful not to overcook.
  3. Add the toasted almonds to a high-powered food processor* (ideally 600W or higher) and blend on high for 5 - 7 minutes, scraping down as needed, until the almonds are a smooth and runny nut butter**. Stopping too soon may mean the nut butter will be a thicker consistency, so keep blending if you'd like it to be more smooth. Enjoy!


  • * Using a blender for this is not advised, as there is not enough liquid. A food processor is better suited for a dryer mixture, such as this.
  • ** The mixture will go from crumbly to smooth over this time. During this time, you may even notice the mixture form into a sticky ball hitting the sides of the food processor, and this is normal. If you continue for another few minutes you'll see it turn into smooth and creamy nut butter. The longer you can blend it, the smoother it'll get. If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil or coconut oil to help the process along. If you notice the mixture heat up too much, let it rest to cool slightly so as to not damage your food processor.
  • Variations: while blending, add a bit of maple syrup to sweeten if desired, a little sprinkle of salt, or try adding a small spoonful of cacao powder or coconut flakes.


  • Store in an airtight container or mason jar in a cool, dry, and dark place for up to one month. Store in the fridge for up to three months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Leila - Nov. 8, 2021, 8:07 p.m.

This recipe inspired me to try making nut butter for the first time. I under roasted them a bit in the first batch so it didn’t have the strongest flavor, but the second batch was just right! My partner and I couldn’t get enough. So surprised how easy it was!

PUL Team - Nov. 9, 2021, 2:39 a.m.

Aw we're so thrilled the recipe was enjoyed by you and your partner, Leila 🤗

Alzena - Oct. 25, 2021, 8:48 p.m.

I blended my almond butter seemed like forever and it never got to the runny stage. I started out in the food processor then switched to the blender because it was taking so long. Any suggestion? Taste really good, I added cinnamon and vanilla..

PUL Team - Oct. 26, 2021, 5:24 a.m.

Hi there, Alzena, that's a lovely question! Pushing through can make all the difference. If your food processor isn't very powerful though, you may need to blend it for an extra 5-10 minutes to achieve the desired consistency. You could also consider adding a bit of vegetable oil or coconut oil to help the process along 🙂 We hope this helps for now!

Sumedha Gupta - Aug. 26, 2021, 8:33 p.m.

Such a simple and amazing recipe!

Devashree - Aug. 16, 2021, 5:58 p.m.

Oh my god this website is so amazing, crafted with love !

Melisa - July 24, 2021, 8:05 p.m.

Never would have thought that making almond butter was so easy. I don't buy it anymore. Thank you so much for this recipe!

PUL Team - July 26, 2021, 7:41 p.m.

Thank you, Melisa, for taking the time to share the review! It's so appreciated 🤗

Rowan - July 14, 2021, 5:34 a.m.

This almond butter is so beautiful, creamy, and tasty!

Rori Raccoon - July 11, 2021, 12:03 p.m.

Dear PUL team - do you have any suggestions for the almond butter if we don't have a food processor, but an ordinary blender? :(

PUL Team - July 16, 2021, 4:50 a.m.

Hi Rori, that's definitely a really common question! We wouldn't advise using a blender as your blender could break. We chat a bit more about it here:…. Hope this helps for now ✨

DeeGee - June 1, 2021, 7:44 p.m.

Will the almond butter separate like when purchased at the market?

PUL Team - June 5, 2021, 6:52 p.m.

Hi DeeGee, indeed if left to sit long enough the almond butter will separate a bit. This is normal as the oil tends to go to the top when untouched for a while. Giving the almond butter a good mix before using it, or storing the almond butter in a sealed jar upside down in the fridge can help minimize or prevent the separation if desired ✨🤗

Amour - April 26, 2021, 10:40 p.m.

I love this recipe and always come to it to make almond butter. More people should!

PUL Team - April 27, 2021, 5:42 a.m.

So glad you're enjoying the recipe, Amour!