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.
- 2 cups raw almonds (not roasted, unsalted)
- 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.
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