Homemade Almond Butter

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  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 just not a fan. I don’t recommend it.
Homemade Almond Butter
0 from 0 votes

Homemade Almond Butter

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


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


  1. Preheat oven to 325 degrees F.
  2. Place the almonds onto a cookie sheet, spreading them out to give them sufficient spacing.
  3. Bake for 10-15 minutes or until the almond color has darkened slightly. Remove from the oven and allow to cool.
  4. Once cooled, toss the almonds into a food processor and process until it has reached a creamy consistency, like, you guessed it, nut butter!
  5. 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.
  6. 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.
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

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



    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.

      Sammy B

      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 about the negative comments, all I have to say is to ignore them because you will always have haters… It upsets me to see people having such negative comments or thoughts on people who love living the healthy lifestyle. They’re just haters. Keep doing your thing! Love- @minalicious7

      Sammy B

      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!!

    Sammy B

    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. 🙂 But its your preference if you prefer it to be creamier, then you can add oil. I suggest maybe a tablespoon at a time. 🙂

    Kristi Klaus

    Hi! It worked!!! And I just love it 🙂

    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

      Sammy B

      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 so, I have never used a fresh coconut as they are not readily available here and when they are I am too cheap to buy them. haha. The only coconut that I have experimented with to make coconut butter are the packaged kind. Do not buy the sweetened or reduced-fat kind. The only kind that I have found to work is the unsweetened coconut flakes/shreds.

    Allayna Nicole


    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 each?) and also 1 tsp olive oil – just my preference though!


    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!

      Samantha Buckner

      Hi Josh!
      Yes, you can use flavored almonds if you’d like! But I cannot attest to having done it with more than just roasted almonds, salted almonds, or Blue Diamond’s Cocoa Almonds. The roasted and cocoa almonds are the best, in my opinion, but I wouldn’t recommend doing it to roasted & salted almonds as it makes the nut butter very salty! What flavor were you looking to blend down??