Smooth, creamy, drippy homemade almond butter made with just one ingredient and your food processor. This easy recipe uses raw almonds for a mild taste that works well in a variety of recipes. Once you try homemade almond butter you won’t want to go back to store-bought.
Homemade Raw Creamy Almond Butter
Almond butters can vary so much in flavor, texture and added ingredients. Many brands add refined oils and refined sugars to their jars. Having the right kind of almond butter in my recipes is critical to the end result – especially in baked goods and energy bites. My favorite almond butter has always been Trader Joe’s raw creamy almond butter. It has the smoothest, runniest texture and no added oils, sweeteners or salt. And it has a mild sweet flavor that works well in recipes. Plus, it is so inexpensive compared to most store-bought almond butters. But, with this quarantine I have not been able to get to Trader Joe’s. I tried other almond butter varieties and they just weren’t doing it for me. But, I did have raw almonds from the bulk section of my grocery store so I decided to give homemade raw almond butter a try! I was pleasantly surprised at how simple it was and the amazing results it produced. I like it even better than my beloved Trader Joe’s almond butter! I know! Quite a statement given how much I love that brand. I’m telling you though, it is a game changer! I don’t know that I would go back to it even post-quarantine.
With grocery shopping being tricky these days and inventory in many stores low, you may find yourself without almond butter in your pantry. But, if you happen to have almonds on hand then all you need is 17 minutes (and like 10 seconds of hands-on time). After that, you too can have almond butter.
How to Make Homemade Almond Butter
It is beyond easy. Simply add the almonds to a dry food processor and press “Process”. Then you can walk away for a good 10 minutes. The machine literally does all the work for you.
After ten minutes I like to check on it and see if the food processor needs any “help.” If it does I stop to scrape down the sides. You may need to do this more than once depending on your food processor. But for me that is all I ever have to do.
Then I press the “Process” button again and walk away for another 7 minutes. After that, the almonds have magically turned into smooth, creamy, drippy almond butter that is so delicious. I could eat it by the spoonful at this point. Sometimes I do.
After it cools completely, I transfer the almond butter to an airtight storage container (a lidded mason jar works great). You can store it in your refrigerator for up to two weeks. After that I recommend checking for any signs of spoilage to be sure it is safe. It may last up to a month if you are careful not to introduce any moisture or other food to the jar.
Health Benefits of Almonds
Almonds offer a lot of nutritional benefits. They are low in carbohydrates and high in protein. They also offer a good source of fiber, healthy fats, vitamin E and magnesium. And, they provide iron and calcium.
How to Use Homemade Almond Butter
I love to incorporate almond butter for both its nutrients and sweet and nutty flavor in many of my dessert and smoothie recipes. It is wonderful on toast with raspberry chia jam. I also love it swirled into smoothies, yogurt, chia pudding or anything sweet and creamy really!
Recipes that use raw creamy almond butter (all vegan and gluten-free):
Grain-Free Chocolate Chip Cookie Cake
Grain-Free Cookie Dough Energy Bites
Almond Butter & Jelly Energy Bites
No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
Protein-Packed Chocolate Chip Cookie Bars
Healthy Chocolate Chip Cookies
Chocolate Chip Cookie Dough Energy Bites
If you love this homemade almond butter recipe and have more raw almonds on hand you may also want to try my homemade almond milk recipe.
Now, Let’s Make Some Homemade Raw Creamy Almond Butter!
This easy Raw Creamy Almond Butter recipe will forever change you from store-bought to homemade. The flavor is far superior and it is much less expensive. This recipe is vegan, gluten-free, grain-free, peanut-free, paleo-friendly and refined sugar-free.
I cannot wait for you to give this Homemade Raw Creamy Almond Butter a try! Let’s get processing!
Homemade Raw Creamy Almond Butter
- Prep Time: 17
- Total Time: 17
- Yield: 1 cup 1x
- Diet: Vegan
Description
Smooth, creamy, drippy homemade almond butter made with just one ingredient and your food processor. This easy recipe uses raw almonds for a mild taste that works well in a variety of recipes. Once you try homemade almond butter you won’t want to go back to store-bought.
Ingredients
- 2 cups raw almonds (not roasted, unsalted)
Instructions
- Add the raw almonds to a dry food processor with an S-blade. Process for 10 minutes then stop to scrape down the sides with a mini spatula. Process for another 7 minutes until completely smooth and creamy.
- Allow to completely cool to room temperature. Transfer the almond butter to a 1 cup storage container. Store in your refrigerator for 2 weeks. Avoid adding any ingredients or moisture to the jar to keep it fresh.
Notes
If you want to create salted almond butter, simply add 1/4 teaspoon of fine salt at the end and process another couple seconds to incorporate fully. Taste and add more if desired. My recipes typically call for unsalted, raw creamy almond butter so I usually do not add salt.
For sweetened, salted vanilla almond butter: After the almond butter is creamy and fully processed, add 1 tablespoon pure maple syrup, 3 tablespoons avocado oil, 1 teaspoon vanilla extract and 1/2 teaspoon salt. Blend until smooth and creamy.
- Category: Condiment
- Method: Food Processor
Keywords: Homemade Raw Creamy Almond Butter
Worked great! Tastes delicious! Thank you!
Thank you so much for letting me know, Janice! 🙂
Tastes great, but I found that I had to add a little bit of oil to turn it from crumbly into a real butter!
Oh no, I’m sorry to hear that. You shouldn’t have to add any oil at all… only if you add the maple syrup. Did you add maple syrup? How long did you process for?
I made half of the recipe and processed it for the time you told in the recipe! Only thing I could think of is that it would work better with a larger amount, so I will try that next time. I didn’t add maple syrup but in the end I added one tablespoon of seed oil!
I agree – I usually go with 2 cups when I make a batch. I usually don’t add in the maple syrup etc. But wanted to provide the option in case people really like it salty and sweet! :). I hope it goes well for you next time. Best, Elaine