Homemade Almond Butter

This post may contain affiliate links. Please read my disclaimer and disclosure policy.
Homemade Almond Butter
One of my favorite things in this world- nut butter! But most healthy store-bought butters are so expensive. And when you love peanut butter or almond butter as much as I do- it can be an expensive habit. So why not just make your own?

I make my own nut butters all the time. Ever since I started- it’s been a staple in my pantry. Nuts are expensive, but I find if you buy them in bulk- it is much cheaper in the long run. Easier on your wallet, too, if you’re a nut butter fiend. Haha
I buy a 3 pound bag of raw almonds from Sam’s Club for a little over $13. Cheaper than the typical $5-7 per pound that you see in the stores. I would recommend buying ย raw almonds and roasting them yourself. It’s difficult to buy nuts that are already roasted that do not already have salt coating them. I have made almond butter from roasted and salted almonds and I’m justย not a fan. I don’t recommend it.
Homemade Almond Butter

Homemade Almond Butter

0 from 0 votes
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • Raw Almonds - as much or as little as you'd like


  • Preheat oven to 325 degrees F.
  • Place the almonds onto a cookie sheet, spreading them out to give them sufficient spacing.
  • Bake for 10-15 minutes or until the almond color has darkened slightly. Remove from the oven and allow to cool.
  • Once cooled, toss the almonds into a food processor and process until it has reached a creamy consistency, like, you guessed it, nut butter!
  • You will see it turn to powder for a bit before the natural oils in the almonds come out, helping to blend into the desired creamy consistency.
  • Store in an air-tight container, such as a mason jar, and keep refrigerated. You can add additional oil and salt, is desired. But I find the consistency to be creamy without the oil. And it doesn't need the unnecessary sodium in my opinion.
TRIED THIS RECIPE?Tag me @withpeanutbutterontop or use my hashtag #withpeanutbutterontop on Instagram!
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! ๐Ÿ™‚
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • 11
    Leave a Reply

    7 Comment threads
    4 Thread replies
    Most reacted comment
    Hottest comment thread
    3 Comment authors

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    newest oldest most voted
    Notify of

    Thank you for posting this. I am going to try it. But in your 2nd paragraph you said but butter instead of nut butter! I am not trying to be rude. But it made me laugh.

    Hahah! Thank you for being the only one to tell me!

    Mina Bahadarakhann

    I love the fact that you are 20 years old and love Nutrition, I follow you on Instagram ( no i am not your stalker lol) and admire your thoughts. I have always loved being healthy but never noticed it until a year after all six sisters constantly tell me I’m a health freak ha ha ha in a good way. I plan to go to Nutrition School Next Year and cannot truly wait. There was a point in time I use to think that healthy means salads but your posts say otherwise! Love it!!! I also saw your post… Read more »

    Aww. Thank you! You’re so sweet! And that is wonderful to hear that you plan to go to school for Nutrition. It’s not easy, so I wish you the best of luck!!

    You can add oil and salt if you’d like, but I never do. I find that if you toast the raw almonds, allow them to cool and then process them down for 5-10 mins, then the natural almond oil is enough to make the butter creamy. I just strictly rely on the natural oils. ๐Ÿ™‚ But its your preference if you prefer it to be creamier, then you can add oil. I suggest maybe a tablespoon at a time. ๐Ÿ™‚

    Kristi Klaus

    Hi! It worked!!! And I just love it ๐Ÿ™‚

    Tobi-Gail Smith

    I used the almonds fresh and it refused to ‘liquify’ same with the coconut. I used fresh coconut as it is readily available here. Dunno what to do

    Hey Tobi-Gail!Ok, I have several questions to ask in hopes to help: What did you use to process these two down? It’s possible that your blender/food processor isn’t powerful enough to grind nuts down?Did you start with raw almonds and roast them in the oven as stated above?How long did you keep the processor/blender going? It should turn to a chunky flour first & for quite a bit before it starts to become chunky. As it continues, it will start to cream up.And by fresh coconut, do you mean- a live coconut? Not one that was pre-shredded and packaged? If… Read more »

    Hi, Just wanted to say thanks! I tried this tonight and while it didn’t turn out as creamy as yours appears (I think because I’m a wuss and my food processor is much too loud for my liking!), I absolutely love that I’m able to do this at home. I bought a $4 package of almonds and after all was said and done, it filled the empty almond butter jar I had laying around after finishing my $8 jar of brand-name almond butter. Awesome! : ) P.S – I added a small amount of sugar and salt (maybe 1/2 tsp… Read more »

    I know I’m ages behind, but I have a small question.. Would it be okay to use flavored almonds? I currently only have oven roasted, dark chocolate Blue Diamond almonds, but am dying to try making my own butter! Definitely seems like a great way to save money and the best way to guarantee a natural and fresh product ^^ Love your blog, btw!