Homemade Raw Almond Butter
Homemade Raw Almond Butter is easy to make and affordable. With almonds, patience and a food processor, you can create delicious almond butter at home. This recipe includes step by step instructions plus expert tips so that it’s perfect every time.
Instead of buying almond butter at the store, make it yourself at home with just a few easy steps. Drizzle it over your favorite snacks or use it for baking your favorite treats. Add a pinch of cinnamon and few drops of vanilla to add even more flavor.
Why You’ll Love It
You will love making almond butter at home because it’s:
- vegan and gluten free.
- smooth and creamy.
- often more affordable than store bought almond butter.
Ingredients You Need
- Raw almonds: 16 ounces of raw almonds yields about 1 2/3 cups of almond butter, which is equivalent to a 16 ounce jar of almond butter.
- Maple Syrup: Adds a subtle sweetness. You can omit, if desired.
- Vanilla: Adds flavor. You can omit, if desired.
- Cinnamon: Adds more flavor. You can omit, if desired.
A good heavy duty food processor or blender is a must for making almond butter. I use Cuisinart Food Processor or Vitamix Blender with good results.
Steps to Make Homemade Almond Butter
- Roast the raw almonds. Roasting the nuts gives them more flavor. You can skip the roasting if you prefer a more mild flavor.
- Process the almonds in a heavy duty food processor or blender.
- Stop to scrape down the sides of the bowl with a spatula every 5 minutes or so.
- Keep blending until smooth. Depending on the strength of your food processor, it may take anywhere from 5 to 20 minutes to smooth out. Just keep processing.
- Add the remaining ingredients and process until smooth.
Patience is key: The mixture will start to clump and you may think that it’s never going to come together smoothly. However, have patience, keep processing and it will eventually smooth out.
- No oil is needed. You do not need to add oil when making almond butter. When the almonds are processed, their natural oils will release to help smooth out the butter.
- Use warm almonds to decrease processing time. After roasting the almonds, let them cool slightly, but then add them to the processor when they are still slightly warm. Warm almonds helps drastically cut down on the amount of time it takes to process.
- Add liquids at the end. Do not add the vanilla or maple syrup until the end. The liquid will cause the mixture to thicken, but just keep processing to smooth it out. If you continue processing and it doesn’t smooth out, you can add a small amount of oil until it’s smooth.
- Let cool to room temperature before storing. After the almond butter is smooth, it might be warm from all of the processing. Allow it to cool to room temperature before storing in the refrigerator. If you cover it while it’s warm, it may trap steam in the jar which will cause it to spoil quicker.
Raw homemade almond butter tastes great drizzled over a stack of Banana Oat Pancakes. Try it and let us know what you think!
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Raw Homemade Almond Butter
- 3 cups raw almonds, (16 ounces)
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat over 350 degrees F (175 degrees C).
- Spread almonds on a baking sheet lined with parchment paper. Toast almonds for 13 minutes or until they turn a deeper brown color. Take out of oven and allow to cool for 5 minutes.
- Place the almonds into a food processor or high powered blender. Blend until smooth and creamy, scraping down the sides of the bowl every 5 minutes or so. Depending on the power of your food processor, it could take anywhere from 5 minutes to 20 minutes to achieve a smooth texture.
- Add maple syrup, vanilla, cinnamon and salt to almond butter and blend for a few more minutes. When you first blend in these ingredients, the mixture will clump. Keep blending until everything goes smooth again.
- Allow to cool, then pour into a jar and store in the refrigerator.
- Store the almond butter in a sealed container in the refrigerator for up to 2 weeks. It may last longer, but it’s usually gone in my house by then.