Almond butters are everywhere nowadays, but did you know you can make it yourself easily at home? All you need is a good solid food processor* and 15 minutes of your time. Super easy and clean with only 3 ingredients. Raw almonds, a little grapeseed oil, and salt, that’s it. Almonds are rich in vitamin E, minerals, and protein so it is tasty and good for you! If you are allergic to peanuts, almond butter is a great alternative. If you are allergic to peanut butter and nuts in general, check out my homemade sunflower butter recipe instead.
*I don’t recommend using a low grade food processor, as running it for 15 minutes like this recipe requires, might potentially overheat the motor and damage it.
Let’s get cracking! Get it? Add the raw almonds, dry and straight from the bag into the food processor and turn it on. You are going to be running it for 10-15 minutes, while stopping in between to scrape down the sides. In the beginning, it may look like there’s no way these almonds are going to turn into almond butter. They will so don’t worry! It will first look like fine ground up almonds, then the almond’s oil will start to release and it will begin to stick together into a ball. After that, it’ll disperse and become a thick almond butter paste.
Once it becomes a the thick paste, stop the food processor. Add in the salt. Then let it run again, as you pour in grapeseed oil, 1 tablespoon at a time from the pour spout until the desired almond butter consistency is achieved.
Tada! Beautiful freshly made raw almond butter! Time to slather it on everything! Literally!
- 3 cups raw almonds
- 1-2 Tablespoons grapeseed oil
- Salt to taste
- Add the raw almonds into the food processor, and turn it on. You are going to be running it for 10-15 minutes.
- Stop every few minutes to scrape down the sides with a spatula until the almonds begin to stick together and form a ball. Continue running until the almond butter disperses from the ball back into a thick paste.
- Stop the food processor. Add in the salt. Then let it run again, as you pour in the grapeseed oil. Add 1 tablespoon at a time from the pour spout until the desired almond butter consistency is achieved.
Hi, haven’t try this yet, but I’m excited to try it!
Quick question:
1. Is it necessary to use grapeseed oil or can we replace with any other oil (EVOO, coconut oil)? If it’s possible to replace with EVOO or coconut oil, what will the measurement be? Is it the same 1-2 tbsp?
2. How can we prevent the butter from getting molds or spoil as most homemade jams or spread tends to perish quite easily?
Thanks a million, really love your blog 🙂
Hi Scarlet,
Thank you so much for your lovely comment! Yes, you can replace grapeseed oil with EVOO, if you don’t mind your almond butter tasting a bit like olive oil. Grapeseed oil was used in this recipe because of its neutral flavor. Coconut oil works too but since it solidifies under 76℉, when kept in the fridge it will harden up and you will have to let it sit for a while in room temperature before use until it’s softer and spreadable.
In order to make sure your almond butter keeps long, make sure you don’t soak the almonds and use it straight out of the bag. Having no water content prevents bacteria growth and prolongs its life span. Be sure not to double dip when you are using the almond butter and this should last longer than homemade jams.
Let me know if there’s anything else! xx