How to Make Almond Butter

This homemade almond butter recipe is easy and fun to make, and it tastes incredible! Here’s how to make almond butter at home.

How to make almond butter

I happen to be married to a man who is right about just about everything, except for trivial things like where the leftovers are in the refrigerator (right here, in front of your face). Alex can handle everything: from what smartphone to buy to how to resolve a disagreement between friends, and all in the humblest manner possible. Yep, all our friends ask his advice on anything from fashion to tech to sports to food. And of course: he knows just how to make almond butter too. Keep reading for his recipe!

How to make almond butter

How to make almond butter

One interesting thing about developing recipes with one’s spouse is that there are about 1,768,342 decisions to make along the way. For example, in how to make almond butter: Should we toast the almonds, or use them plain? Should we add maple syrup for a little sweetness? Spices for complexity? While developing this recipe, I wanted to add all sorts of things, but Alex wanted to stick to the basics. A good philosophy!

How to make almond butter? It’s actually very easy. Here’s the basic concept:

  • Roast the nuts: First, you’ll roast the almonds in the oven to bring out the flavor. Also, they blend better when they’re warmed up!
  • Blend them: for quite a while! After you toast the almonds, throw them into a food processor and blend them for what seems like forever. You’ll see that they go through stages: they’ll be really crumbly at first, and then turn to gooey. Finally, they’ll turn to creamy: the perfect almond butter texture.

Want more with almonds? We’ve got 15 great almond recipes for you to try.

Storing almond butter

Most people say to store almond butter in the refrigerator. But this makes it thick and difficult to spread! Homemade almond butter has no preservatives, so it’s a little different than shelf-stable store-bought butters. But we did a little research and found that you can store this almond butter in the:

  • Pantry for 1 month: Keep it in a cool, dry place. (Source)
  • Refrigerated for 3 to 4 months: Extend the life by refrigerating it.

How to serve homemade almond butter

Learning how to make almond butter at home is so much fun! You can have the satisfaction of knowing you made it and the source of the ingredients. Here are some of our favorite ways to eat it:

How to make almond butter

Looking for a food processor?

You’ll need a food processor for this almond butter recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch: but you could half it if you have a small food processor at home.

More nut butter recipes

Let’s not stop at here! There are lots of other nut butter recipes to try. Here are our favorites that we make on the regular:

  • Peanut Butter The classic! It comes out ultra creamy and has no added sugar or oils.
  • Cashew Butter Homemade cashew butter is creamy, sweet and delicious! All you need is cashews and salt.
  • Nut Butter Use any nuts you like for this one! It’s great for cleaning out your pantry. We used a mix of cashews, walnuts, and almonds.

This almond butter recipe is…

Vegetarian, vegan, gluten-free, dairy-free, plant-based, and naturally sweet.

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How to Make Almond Butter

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.89 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: About 1 cup 1x


This homemade almond butter recipe is easy and fun to make, and it tastes incredible! Here’s how to make almond butter at home.



  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons grapeseed or canola oil


  1. Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
  2. Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
  3. Turn on the processor, then with the motor running add ½ teaspoon kosher salt and 1 tablespoon of oil. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. 
  4. Move the almond butter to a jar and store refrigerated for up to 4 weeks. 

  • Category: Sauce
  • Method: Blended
  • Cuisine: American

Keywords: How to make almond butter, Almond Butter Recipe, Homemade Almond Butter

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Kathryn @ The Scratch Artist
    October 21, 2015 at 6:42 am

    I had so much fun (and a good measure of frustration) creating my pumpkin recipe, it is so great seeing what everyone else did! This almond butter is so inventive and inspiring. I would never have thought to combine the two. I love your story about the creation of it. And I have definitely noted to watch my liquids around nut butters! #virtualpumpkinparty!!

  • Reply
    Laura (Blogging Over Thyme)
    October 21, 2015 at 7:07 am

    It was so much fun participating in this! Although I definitely had a head scratching moment trying to come up with an idea (merely because I feel like it so hard to come up with different pumpkin recipe ideas lately!). Love this idea. I’m wondering whether you could add some pumpkin butter? It wouldn’t harden, maybe??? But it would also be a MUCH sweeter. Huge fan of spiced almond butter :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 21, 2015 at 7:49 am

    Homemade almond butter is DEFINITELY the best! I love this pumpkin spice version!! I usually go plane jane, but this needs to change :)

  • Reply
    Rachel @ Vigor and Sage
    October 21, 2015 at 8:38 am

    I love this recipe! And I’m super hyped on discovering your blog — can’t wait to follow your work and drool over all of the delicious (and healthy) recipes to come. Thank-you #virtualpumpkinparty :)

  • Reply
    Abby @ The Frosted Vegan
    October 21, 2015 at 9:30 am

    I feel this way about almost everything my mom says, she’s usually right! I’m happy this finally worked out, it looks wonderful!

  • Reply
    Amy @ Parsley In My Teeth
    October 21, 2015 at 10:17 am

    Your husband sounds exactly like mine! Too funny. And this twist on almond butter sounds amazing — and dangerous. Waaaay too easy for me to eat the whole thing!

  • Reply
    Katie @ Whole Nourishment
    October 21, 2015 at 10:28 am

    Roasted almond butter is hard to beat and so satisfying to make (at least when no liquid is added! ;-). But these spices would definitely elevate it to another level and I will definitely remember this next time I make some.

  • Reply
    Grace @ Earthy Feast
    October 21, 2015 at 10:31 am

    I always tell Mark he’s right, but then he always says I’m right – it all ends up being an ongoing joke because I’m pretty sure we both can’t be right about stuff all the time, lol! This perfectly pumpkin spiced almond butter is amazing! I could easily eat that whole jar up just with a spoon!

  • Reply
    Meg @ Beard and Bonnet
    October 21, 2015 at 11:28 am

    I want to slather this all over everything!!!! I totally have to make this for my family – thanks for the inspiration ;)

  • Reply
    Alexandra @ Vandy Vagabonds
    October 21, 2015 at 11:45 am

    I believe we married twins. :) I have the same observations about my husband as you do! The immediate, little things I can probably get right. But man, does he always seem to know just want to do or say when it really matters.
    Also – you are a genius. Almond butter – yes. Pumpkin – yes! Pumpkin Almond Butter? Mind blown. Can’t wait to make this!

  • Reply
    Carol Hart
    October 21, 2015 at 12:00 pm

    What a great idea! Can’t wait to give this a try once my kitchen remodel is done and I have a stove again! Love these pictures too. Really shows off the texture of the butter.

  • Reply
    Liora @ Allthingsloveli
    October 21, 2015 at 12:14 pm

    I have never made my own nut butter but this seems like the perfect place to start. I love your addition to the pumpkin party!

  • Reply
    Bethany @ Athletic Avocado
    October 21, 2015 at 12:38 pm

    Now this almond butter recipe is my style! I want to make it so that I can spread it and top it on anything!!

  • Reply
    Sara @ Cake Over Steak
    October 21, 2015 at 12:54 pm

    Wow, you guys really went hard with this pumpkin party! Thanks for putting so much recipe testing effort into it. I think a lot of people went through that for this event. What you ended up with looks/sounds amaaaaaazing. Nut butters are definitely finicky. I really appreciate you joining in! xoxo

  • Reply
    Brandon @ Kitchen Konfidence
    October 21, 2015 at 1:03 pm

    Love this!! I’m envisioning a breakfast of toasted sourdough, this almond butter, a drizzle of honey and a sprinkling of sea salt. YUM!

  • Reply
    Stephanie @ Girl Versus Dough
    October 21, 2015 at 1:44 pm

    Well I’m so glad you guys got this one figured out because YUM X 1,000. I can’t wait to make this!

  • Reply
    October 21, 2015 at 2:09 pm

    Love the story for this post, reminds me of my own man haha.
    Beautiful almond butter! Can you imagine this on a toasted slice of Amelia’s bread? OMG.

  • Reply
    Lily | Kale & Caramel
    October 21, 2015 at 8:02 pm

    Hi new bloggy friends!! So glad we connected today—I heard so many awesome things from Molly about your visit this summer :). Glad I’m finally here on your gorgeous blog. And particularly glad because HOLY WOW I WANT THIS ALMOND BUTTER. I want to smother all the apples I just picked with all of its spicy goodness. Immediately. If not sooner. YUM!

  • Reply
    Liz @ Floating Kitchen
    October 21, 2015 at 8:55 pm

    Oh this looks so luscious! I want to lick it right up!

  • Reply
    Sophie | The Green Life
    October 22, 2015 at 12:11 pm

    Love this almond butter and love the story behind it! <3

  • Reply
    October 22, 2015 at 3:03 pm

    This looks like it would be such a treat on toast with tea in the morning.

  • Reply
    Kelsey @ Appeasing a Food Geek
    October 22, 2015 at 5:25 pm

    Finally getting around to more pumpkin recipes today! This was quite the roundup! I absolutely love this recipe (and appreciate the failed efforts that got you here ;) ). I can’t wait to try!

  • Reply
    Jayme | holly & flora
    October 23, 2015 at 2:31 am

    Thanks for sharing your recipe testing challenges. I think we all go through those kind of situations. It took me multiple tries getting my pumpkin recipe just right. I dumped out about half a bottle of pricey rum! Adding it to cocktails is a little tricky, as well. Thanks for the tips on adding liquids to nut butters. I think I’ll let whatever I’m topping with nut butter take the stage. It was so nice finding your blog via this grand celebration of all-things-pumpkin!

  • Reply
    October 24, 2015 at 1:11 am

    I love this idea! I just made almond butter cookies and this would be amazing in them! On the kid note, even though Casper is just over a year old I find that telling him already doesn’t work. Oof.

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