Creamy, dreamy, DIY almond butter made with ease (and only 1 ingredient!). The ingredient is dry-roasted, lightly salted almonds and the results are sensational.
The Reliable Almond Butter without the High Price Tag
I used to come close to fainting when I reached for my go-to jar f almond butter at my local supermarket. It was accompanied by a wave of embarrassment (as in, “am I really going to shell out more than $10 for a small jar of spread?!”).
But darn it, almond butter is so darn satisfying, and it really is so much more than a bread spread (just ask my fingers, they’ve dunked their way into many a jar).
So I decided to make my own, for a whole lot less, and very little effort, too.
I’m never looking back. You can do it too with my quick and straightforward recipe forDIY Almond Butter!
What You Need to Make Your Own Almond Butter
Oh my heavens, kitchen-made almond butter is so heavenly! And you need very little time, effort, equipment or ingredients to make it.
Here’s exactly what you need:
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Dry-roasted almonds (lightly salted or salted)
Equipment
- High speed blender or food processor
- Rubber/silicone spatula (for scraping)
- Jars or other lidded containers
What YouDo NotNeed
- Sweeteners
- Oils
- Fillers/Starches
- An oven (no cooking involved!)
How to Make Your Own Almond Butter
Ready to do this? You will not regret it, so let’s go!
First, get your hands on some dry-roasted, lightly salted almonds. You can get them from the supermarket, natural foods store, superstore (for big bags) or online. I have instructions for roasting your own (in the recipe notes), if raw almonds are the only choice available.
Next, place the almonds in your food processor or blender. Process until finely chopped (if using a high speed blender, do this on low speed).
Scrape the sides of the bowl with a spatula, especially the corners. Process/blend for another 60 to 90 seconds until the chopped almonds begin to look like crumb topping (they will start to pull together into small clumps).
Scrape down the bowl and process for another 1 to 3 minutes, stopping to scrape again, as needed, until the crumbs pull together into a homogenous dough “umm, that would be almond butter!!!).
You can stop here if you prefer your nut butter to be stiff. But if you are aiming for a luxurious, drippy consistency (I am!), scrape again and fir up the processor for one more spin! It will only take 1 to 2 more minutes.
Hello, gorgeous!
How to Store Almond Butter
Scrape the almond butter into a jar, jars, or other go-to container and store in the refrigerator until ready to use. It will keep for up to 6 months (theoretically; we go through ours much faster than that).
Happy blending!
Try the Almond Butter in Some of These Yummy Recipes!
- Almond Butter Stuffed Dates (so straightforward)
- Almond Butter Coconut Flour Energy Balls
- Flourless Oatmeal Raisin Cookies
- Pumpkin Baked Oatmeal Cups
- Nourishing Chocolate Chip Skillet Cookie
DIY Almond Butter (oil-free, 1-ingredient, so straightforward}
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 2 cups (16 oz/500 mL)
Ingredients
- 1 pound 454 g dry-roasted, lightly salted almonds (see notes)
Method
- Place the almond in the blender or food processor . Process on low speed (blender) until finely chopped. Scrape the sides of the bowl/container, especially the corners.
- Process again (higher speed for blender) for 60 to 90 seconds until almonds begin to clump together (it will look a bit like crumb topping). Scrape and then blend again for 1 to 2 minutes until a cohesive butter forms.
- You can stop at this point (for a thick butter), or scrape the bowl and blend again for 1 to 3 minutes until the nut butter has a dripping quality.
- Scrape into storage container(s) and store in the refrigerator until ready to use.
Notes
Storage: Store the almond butter in a sealed container (I prefer glass jars) in the refrigerator for up to 6 months. Almond Notes: (1)1 pound of almonds is equal to about 3 dry cups; (2) You can use unsalted roasted almonds and add salt to taste. or leave out the salt altogether per your needs/preferences; (3) You can always dry-roast your own almonds! Spread the almonds on a large rimmed baking sheet and bake in a 350F oven for 10 to 12 minutes until golden brown and fragrant. Cool completely before using. Add desired amount of salt, to taste, when making the almond butter .
