How to Make Almond Butter (in 1 Minute!)
Homemade almond butter is healthy, delicious and super easy to make. My version only has one ingredient – almonds (with no added oils) – and takes one minute to make with a Vitamix. Watch the video to see for yourself!
Homemade almond butter (or any nut butter for that matter) is a staple do-it-yourself recipe. Just like homemade nut milks. But I still remember the first time I made almond butter in a food processor and thinking, “sheesh, this is taking a really long time.”
20-minutes to be exact. Because everything I’d found on the interwebs said that the best way to make almond butter was in a food processor. So that’s what I did, for several years. Then, I got my first Vitamix and the homemade nut butter clouds parted ways to show me the light.
Making Almond Butter in a Vitamix
Here’s why I love my Vitamix. You can take 15-20 minutes (depending on the size and strength of your food processor) to make homemade almond butter in a food processor. And it works, no doubt about it. Or, you could take one minute to make homemade almond butter in your Vitamix – for rich, creamy, super smooth almond butter. Which would you choose?
Watch this Quick Video of My Almond Butter Recipe
Because there’s so much incorrect information out there that says it’s difficult to make almond butter in a Vitamix, I whipped up a video to show you just how easy it is. I’ve also timed it for you with my Ascent 3500 blender.
Yep, no smoke and mirrors around here. Just one minute to blend almonds into delicious almond butter. Give it a watch!
How to Make Almond Butter
In order to make the best almond butter possible, it’s important to know a few things about nuts. Namely, some nuts have more natural oils than others, which affects how easy they are to churn into butter. Peanuts, cashews and macadamia nuts have more natural oils (fatty acids) so they turn into nut butter quite easily. Almonds have a bit less oil.
Therefore, the easiest way to make almond butter is to:
- Add a little oil (I like avocado oil) to raw almonds while blending to help them churn easier, or
- Roast the raw almonds first which helps to release their natural oils. I usually opt for the latter – and that’s what I show you in the video above.
If you roast the almonds, there’s just one important step to not forget – let them cool to room temperature. You do NOT want to put hot nuts in your plastic Vitamix container or it may ruin/melt it. Vitamix containers can definitely take hot liquids and make hot soups (I do it all the time), but hot nuts are concentrated oils which then get even hotter when blended. So remember….roast, cool, then blend.
Whether you roast the almonds or not is up to you. I personally like the flavor of roasted almond butter – it’s so darn good!
But if you’re in a hurry, just toss raw almonds with 3-4 tablespoons of neutral-flavored oil into your Vitamix.
Then, turn your blender on high and use the tamper to push down on the almonds. Pushing the almonds into the blades quickly turns it into almond butter. And one minute later you’re done. Voila, homemade almond butter without a food processor.
More Tips for Your Homemade Almond Butter
- Storage: The almond butter will stay good for several weeks in the fridge (if not longer). I always store it in my favorite Le Parfait Jars.
- Temperature: Keep in mind that all ovens cook at slightly different temperatures and you may need to cook your almonds a minute or two longer, especially if you find them harder to blend without using oil.
- Tamper: Really use the tamper to push the nuts into the blades when blending and push towards the corners of the container. Don’t be gentle. It’s the friction that’s needed to turn it into nut butter.
- Nuts: I don’t recommend making this with soaked and dehydrated nuts. But if you do, you definitely need to add oil (and likely more) as you’ve now removed some of the natural oils within the nuts. Roasting soaked nuts alone simply won’t work. Alternatively, you can use almond that are pre-roasted for flavor, but you’ll still need to add additional oil. Only freshly roasted almonds will have their natural oils released and make it easy to blend them on their own.
- Quantity: Do NOT reduce the quantity of almonds if using a Vitamix. You need a minimum amount of almonds (4 cups) in the blender to ensure the blades work properly.
- Tips: If you’re making almond butter without oil (just roasting) and it seems dry and flaky and not turning into butter, there’s likely two reasons: 1) the almonds needed to roast just a little bit longer (see temperature note above), 2) the brand of almonds. I’ve found certain brands of almonds just blend better than others. I really have no idea why, but I’ve never had any problems with the brand linked in the recipe card notes. But if you’re in the predicament of your almonds not turning to butter, just add one tablespoon of oil at a time until it turns creamy. It’s totally salvageable!
More Healthy Basics Tutorials
- How to Make Almond Milk
- How to Make Cashew Milk
- Homemade Mayonnaise
- How to Make Coconut Whipped Cream
- How to Poach Eggs
How to Make Almond Butter (in 1 Minute!)
Recipe Video
Instructions
- If roasting your almonds, preheat the oven to 350 degrees fahrenheit.
- Place the almonds on a parchment lined baking tray and roast for 10-13 minutes.
- Let the almonds cool completely, to room temperature. Then transfer the almonds to your Vitamix container.
- If not roasting the almonds and using additional oil, add the oil to your Vitamix container, then the nuts.
- Place the lid on your Vitamix and remove the cap. Insert the tamper through the lid. Turn the Vitamix on high and use the tamper to continuously push down on the almonds, particularly in the corners. After one minute, you'll have almond butter.
- Transfer the almond butter to an airtight container and store in the refrigerator.
Lisa's Tips
- I use these raw organic almonds and this avocado oil (when not roasting).
- Make sure to read all the tips listed above if you have any issues.
Nutrition
Recipes Made With Almond Butter
Peanut Butter and Jelly Chia Pudding
I swap almond butter for peanut butter in this recipe, but it still tastes like a PB&J sandwich – in a healthy chia bowl. It’s instantly become a reader favorite.
Vietnamese Spring Rolls with Almond Butter Dipping Sauce
This almond butter dipping sauce is creamy, savory and umami with a blend of almond butter, tamari, blackstrap molasses, sesame oil and white wine vinegar. You’ll definitely be making your spring rolls extra long for a few more dips.
Flourless Almond Butter Cookies
With just 5 ingredients these almond butter cookies couldn’t be easier to make. They’re deliciously sweet and crunchy and perfect for dipping in the glass of homemade cashew milk.
This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own. The post was originally posted Jan 2017, but updated to include new tips and information.
The 7500 series and maybe some the newer Vitamix models need 6_cups of almonds to properly make good almond butter. Your tips and recipe are great, just use more almonds!!
Just made my first batch of almond butter! This was really so easy to make and it tastes fabulous!!! I took whatever time needed roasting the almonds as I didn’t want to add oil. I followed all your tips (scraping the container, etc.) I’ll never buy store bought again-Thank you Lisa!!
Have a great time on your trip!!
Thrilled to hear your first batch of almond butter was a success Susan!
Works perfectly. Used my new A2500 and followed directions exactly. I’ve had trouble in the past with other blenders/smoothie makers but this was exactly as she said it would be. I roasted my almonds for 13 minutes and let completely cool (took about 30 minutes) and then used the high setting on my Vitamix and tampered the entire time. Perfect texture and I didn’t have to add oil. I used Great Value whole natural almonds (Walmart brand in yellow bag). Best almond butter I’ve ever tasted.
Glad this method worked out perfectly April!
I have been making this almond butter now for a few months and it is awesome! It is easy to make after I roast my almonds! I dip carrots and celery into it and even some bananas too. I need to try some of the other recipes that use this butter. I roasted a bunch of almonds just today in order to prepare for a big batch of nut butter! Your recipes are the bomb! Yeah, baby!
Happy to hear you’re loving this almond butter recipe Elizabeth!
This looks absolutely delicious and have been on edge wanting to make it for so long now. I just can’t justify a $27 jar of peanut butter when I can go buy a 16oz jar of jiffy for $3. We just had a baby and I was looking into healthier choices and thought homemade would be cheaper, especially since the dog literally has his own hefty jar of peanut butter. I know it’s not as healthy or as good and I was wanting to make the switch to homemade nut butters, however, for me it’s just going to have to wait.
While I’m here, I might as well ask. The almonds you linked is a 2lb bag. How much of that do you use to equal 4 cups? There are many conflicting answers on the web. I’ve seen 1lb makes 2 cups, 3 cups, and 3 1/2 cups.
This is my go to nut butter guide. In my humble opinion, roasting the almonds is definitely the way to go though I have made it both ways with great success. I never enjoyed store brands as they were always too oily and the texture was off. This is not only gives a better texture, it’s a lot more cost effective. Enjoy!
Lisa,
May I ask a quick question? When I make this recipe my almond butter isn’t creamy like yours. It’s chunky and thick. Any recommendations?
Thanks!
Pearl
Did you make sure to use a tamper as you were blending? Also, adding a bit of oil as you’re blending should help thin it out too.
Hello. Thanks for the recipe. I wanted to know if you tried the hack to use almond butter to make into almond milk, and your thoughts on it. Thanks
I haven’t yet, but if you do, let me know how it turns out Shahana!
Just tried this recipe! It tastes great!!
I Roasted the almonds and also added 2 TBSP of safflower oil. It was super runny, which was totally ok with me. I used a cheap black & decker small food processor & it took less than 10 minutes to get creamy. It’s more like creamy with grit, but still delicious!
I had intentions of making chocolate almond spread to sub for Nutella (trying to cut back on sugar for my toddler).
I added a couple of broken pieces from an 85% dark chocolate bar and a drizzle of honey. The almond butter got SUPER thick.
Any thoughts on what happened? How did it go from being super runny to super thick?
I’m curious if the honey or chocolate some how absorbs the oils?
Oh, I also allowed my extremely picky 3 year old to try it. She tasted it, looked up at me, smiled and said, “can I have some more?”
Hi Kayla – I’m happy you loved the almond butter recipe! For the nutella, make sure to check out the notes on my nutella recipe. Yes, I’ve found honey and maple syrup can “seize up” and thicken the nutella. So I recommend a powdered coconut sugar for sweetener. Hope that helps!
Hi Lisa, if we want to make another kind of nut butter such as cashew or macadamia, do we swap out the type of nuts, or do you have another recipe?
Absolutely love your website, and all your helpful tips for de-cluttering and having a kitchen you want to bake and cook in. Thank you for putting this all together, totally appreciate it.
Yes, generally you can follow this same process for other nuts!
What can you use in place of a Vitamix, please?
Any high powered blender will work.
Thanks for another great recipe! I’ve been going crazy over your recipes lately as I am preparing a whole bunch of soups and dipping sauces and freezing them for later use. Just curious, can I also store the almond butter in the freeezer and for how long as I’d like to make a big bunch? Thanks in advance 😊
Amazing! I will never buy store bought almond butter again. I made this recipe in a ninja blender and I didn’t have that stick thingy to push on the almonds, so I kept stopping to scrape down the sides. Took alittle big longer than a minute but it was worth the mintues. I didn’t add any oil , but almost did because it was taking long to blend but so glad I didn’t. definitely time and patience and it will come together. I do have one question though, when putting the almond butter in the mason jar, should you allow the almond butter to cook before placing it in the refrigerator?
I would allow it to sit at room temperature a bit before storing in the fridge 😉
Hi, I used Nutribullet PRO and took 3-4 minute. Also this way 2cups almond is enough :) So it will be a smaller batch. So thanks for the recepie it’s fantastic!!!
Love the recipe, love the taste. I’ve played with this a little too, by using, Almonds, Cashews & Macadamia Nuts… made a wonderful alternative…
However… however I make this whether completely Almonds, or my made up alternative, it always comes out too runny.
Any suggestion on how to thicken it up so it’s like the consistency of shop bought peanut butter?
Any help here will be gratefully appreciated 🙏
Thank you
Hi Malcolm – so happy you love the recipe! For nuts that have a higher oil content, I’m guessing that store bought version probably strain out some of the oils.
Thanks Lisa 😊
Yes that make perfect sense that factory manufactured nut butters that the processing plant filter off some of the oils & add additives too!…
I have had a play since messaging back on the 12th… maybe not the healthiest way & you need to be careful how much you add!!… but I tried adding a touch of organic runny honey!… it does make it slightly sweeter & obviously brings sugar in to the mix!… but it does manage to thicken it, believe it or not… I added approx a 5ml spoon (1 tsp) of honey to what I had leftover and it thickened the mixed nut butter to a reasonably good texture. So if you fancy experimenting, you could try that or anyone else that reads this message.
Anyway Lisa, I will be trying out more of your recipes as they all read so Tasty & healthy. I am looking forward to trying your braised short rib & the recent air fried chicken wings 😋
Once again Love your recipes.
Take care & keep safe.
Worked like a charm! The nut butter setting on the Vitamix made it even easier. Thank you Lisa for another amazing recipe :)
I had a ton of fun making the almond butter! Even though I roasted the almonds, I added 2 tablespoons of avocado oil as I like my almond butter super creamy! I followed your instructions to a tee and it came out perfect and I also got a great arm workout😃 Thanks Lisa, another great recipe!
I love your website and bought a brand new Vitamix 7500 a few weeks ago because of your videos and this almond butter recipe. I believe it has the same horsepower as the Vitamix Ascent that you use in this demo.
Unfortunately, my first attempt at this recipe did not go as well as hoped. I followed your instructions to the letter (toasting raw almonds at 350 for 10 minutes, letting them cool to room temp and then putting them in the Vitamix to blend on high speed for a minute and make magic butter) except I used only 2 cups of almonds instead of 4 (I didn’t want to make a huge amount).
The almond flour/paste/butter ended up underneath the Vitamix blades for most of the blending time until the very end. I tamped the mixture down with the Vitamix tamper continually for over 10 minutes and the blender made the most horrible noises. My husband came into the kitchen and said it sounded like a dentist’s office. I stopped blending periodically and used a Vitamix spatula to scrape the almond flour off the sides of the carafe into the center. In the end, after close to 15 minutes of blending on high speed, the almond butter began to form.
Where did I go wrong? If I had used 4 cups of almonds instead of 2, would it have taken just one minute because with more volume the mixture could then cycle above the blades? I baked the almonds exactly as instructed but I wonder if they needed to be roasted for more time or for less time or on a different temperature than you suggest?
One more question: how do you get the almond butter out from between the blender blades and into a jar? The edges of Vitamix spatulas are very soft plastic, and after using one to get the mixture off the blades it is now totally chewed up along the edges. Fortunately, they ship 3 if you order the spatula option, so I have two more that aren’t chewed up!
Hi Emily – congrats on your new Vitamix! Yes, unfortunately you cannot reduce the quantity of nuts in this recipe. It’s highlighted in the tips section above. If you reduce the quantity there’s not enough “stuff” in the blender to create the proper friction with the blades. In terms of getting the almond butter out, I love their under blade scraper. But if you have a little bit left in the container I love to toss in a banana with a little milk and blend it into a smoothie! It’s the tastiest way to clean the container. ;)
Hi Lisa – I just wanted to let you know that I’ve made at least a dozen pints of almond butter very successfully and easily since I posted the comment above about my first failed attempt, and I’ve given some away as gifts too. 4 cups of almonds is the magic number. I usually blend it for nearly 2 minutes to get it super smooth and then I slowly pour it in a jar adding chopped almonds as I go to make it crunchy. I’ve been painstakingly scooping out little bits of almond butter until the container was mostly clean, but gosh, I LOVE your idea of using a banana and milk to clean the container. Thank you!!
I have to try 1 minute almond recipe.
Hope you enjoy this almond butter recipe Anita!
I was so excited to try to make the almond butter in my vitamix I had to add 4 Tbsp of avocado oil and it’s still not creamy and my vitamix is hot! I cooked them for ten minutes and let them rest before putting them in the vitamix. Can I add more avocado oil?
Yes, you can add more oil. You may also need to roast your nuts a little bit longer next time.
I am obviously buying my almonds at the wrong place. I followed these instructions very closely. I am now at the four-hour point and have managed to create almond mastic. One minute? Sorry, folks, this video is definitely not genuine.
Hi Dan – I can assure you that the video is genuine. And I’ve made this recipe in real time on social media, for all to watch, many times. ;) Are you using a high-powered Vitamix blender with a tamper? And did you roast the almonds properly? Make sure to read my tips above.
I have a Ninja Professional food processor. No matter what you have at home, when done grinding up the almonds and it looks like wet sand, I add up to 3 tablespoons of water, little at a time until it’s the texture I want it. I’m a type 1 diabetic so sometimes I put sugar-free maple syrup in it and it’s to die for. I don’t put any water in it because the fake maple syrup is on the watery side.
I did this in a Cuisinart food processor and it took forever. So long that I now buy almond butter even though home made tastes better and is cheaper.
You have an honest face and a good reputation so I will accept the one minute claim. Very impressive.
I have made this 3 times and it has never been creamy! I use a vitamix and organic raw almonds that I roast. What am I doing wrong?
If it’s not creamy enough, add a bit of oil as your are blending and make sure to use your tamper so that everything gets evenly blended.
I stumbled upon your recipe for almond butter. The almond butter I buy from the store always say, “blanched, roasted almonds.” If I blanch my almonds, should I roast them AFTER I blanch them? Is there anything else of which I should be cautious when making your recipe? I don’t have the latest model of Vitamix (an older model, 5000, that simply has a dial in the middle and a variable/high switch on the left). I’m actually trying to duplicate a Barney Brand Butter (almond chocolate) which we LOVE! It’s so expensive in the store…
I’m also trying to make chocolate coconut butter and coconut almond butter. We simply love the chocolate/almond butter blends! Any suggestions?
Thank you!
I actually have a coconut butter recipe on my website you can reference :)
I just made almond butter in my new Vitamix, process is very fast, but mine did not turn out as creamy as it shows on the video. Very good but I think next time I will add a bit of oil. Is there a way I can make the one I already made creamier. Love your videos and website, very inspiring!!
Thank you for sharing your wonderful recipes.
Hi Doris – you could try blending the one you have with a little bit of oil. Or next time, just try blending it for a couple of minutes longer. Most times that does the trick! Happy you’re enjoying my recipes and videos. :)
First off, let me just says that I’m on your Blog several times a day searching for healthy recipes. I love the simplicity of the recipes and the concise directions.
I successfully made the almond butter, but I guess using avocado oil (spray) prolonged my efforts by three minutes. (I even roasted the almonds) Next time, I think I should actually use oil instead of a spray.
Nevertheless, less you were right a high powered blender like the Vitamix A3500 is needed to pull this off. Which fortunately I have. Otherwise I would have a meltdown..literally.
Thank you for sharing
Elan
Regular oil is much better than a spray for this recipe. But I’m glad your almond butter turned out perfectly!
I am making this right now. I use Peanut Butter instead of Almond butter,. The taste of the sauce is incredibly delicious! And the spring rolls look beautiful! I used matchstick carrots, stripped of cucumber, baby spinach, cilantro leaves and shrimp, just perfect for a simple and healthy dinner! Thanks for sharing this delectable recipe to us!
Glad you loved the sauce Gloria! Looks like we’re on the same page when it comes to spring rolls :)
Hi, I’ve tried your overnight oats, mango smoothie recipes so far. You seriously got me hooked onto overnight oats!! It’s the only breakfast that I look forward to eat now. & not forgetting, you convinced me to try out chia seeds too!!
Would love to try out the almond butter recipe. Wondering if I could replace the oil with butter instead?
Hi Jessie – glad you’re enjoying the overnight oats! For the almond butter, I’ve actually not tried replacing the oil with butter, so I’m not quite sure how that would turn out.
I bought my first almond butter in a store. Was just ok. Didn’t really like it.
I bought a vitamix and stumbled upon your site and saw your recipe!
3rd time I’m doing your recipe and it’s amazingly delicious!!! Love, love, love it!!!!
Trying out your smooties and it’s so delicious!!!!
So happy to discover your site!!!!
Thank you!!!❤️
Happy to hear you enjoyed this homemade almond butter Ursula!
Hi lisa
I didn’t roasted my almonds but I add olive oil (it was the only one I had) but it took a lot of oils and a lot of time in the blender to came out something almost smooth,nothing close to your, very pale and more chunky, I was supposed to add more oil? Or it was my blender? I have the ninja and I used the chopper, any tips please?,thanks
Hi Allison – it sounds like it may be your blender. Nut butters are best in a high-powered blender or a food processor. If you have a food processor, you can give that a try next time!
Would it be too much oil if you roast them AND add avocado oil?
Hi. I am new to you and loving everything. From your recipes to utensils. My husband and I are changing our diet and your recipes are easy to make and so healthy. So glad I found you on YouTube. Making your banana bread today. I have made your lentil soup and loved it. Just getting started. Thank you.
Welcome to the Downshiftology community Cynthia! Happy to hear I’ve been able to help you on your health journey :)
Did you use the container for dry ingredients or wet?
Hi Debbie – I’m using a wet container for this recipe.
Just made this! So easy. Used 1/2 raw and 1/2 low salt, roasted and used my high power blender. I do wish I had a tamper….I lost a bit off my spatula! Oops
Thanks- Love your recipes!
Oh no!! Haha. You can always snag a replacement tamper online. Probably better than chewing off part of your spatula. ;) But glad it still turned out!
Hi Lisa I’ve tried making the almond butter with my vitamix twice now and both times they’ve come out dry and kind of pasty. I don’t know what I’m doing wrong, I’ve tried adding coconut oil and the other time I’ve tried roasting them. it gets so flipping hot Im worried it’ll burn out the engine. is there anything else I could try??
Hi Sarah – Did you read all the tips above? Sometimes it’s just little things like roasting them a minute or two longer, or pushing down harder with your tamper. It’s just takes a little practice. :)
Im obsessed with this recipe. Im a fans of Dowshiftology :D
Hey Lisa! Just curious about the cost of homemade vs. store bought almond butter. It looks like Amazon has 3lb. (48 oz.) bags of raw almonds for about $22. If I have to use 32 oz. of the bag to make 16 oz. of almond butter, it looks like that would wind up costing about $14.72 (.47 per oz. x 32 oz). A same sized jar of raw almond butter at Trader Joe’s runs about $8. Could it really be almost double the price to make it yourself? I would’ve figured homemade would be cheaper, but my math could totally be off! Would love to get your thoughts on whether you find making it yourself to be more cost effective. Thanks a bunch!
Hi Mary – Sometimes, it might be a bit more expensive to blend your own almond butter (depending where you buy your almonds). But the main benefit of doing so is that you are excluding all the unnecessary additives, preservatives, and extra sugar that’s made in the store-bought versions. You can always opt to buy a jar if you’re looking to be more cost-effective, but if you’re cautious of what ingredients go into your body – homemade is the way to go :) Hope that helps!
If you go to Sams club 3LBS of whole natural almonds is only $5! I also checked Amazon and I found that they oversell their raw almonds.
Your math is probably correct and I agree that it’s crazy and hard to believe how much more it costs to do DIY. And let’s be clear that we’re comparing it to one-ingredient-only store-bought almond butter. The only benefit is not having to worry about all the plastic jars that we wash and try to use but most likely do not get recycled because they’re plastic.
Is the recipe the same for peanut butter or any other nut butter?
Hi there! Since this is my first comment, I was to say you are amazing! I tried many many recipes of yours and each and every one was delicious and beyond.
And something that is very important to me, since I’m a European, I was able to easily follow any recipe and convert just about everything…well, except for those 4 cups of almond, lol. I found many different answers and they differed quit a bit, so I was hoping, maybe I could an answer from you? It doesn’t have to be in grams, it can be in anything, and I’ll do the rest.
Either way, I want to thank you for every recipe you made and shared with us!
Hi Marija – I’m happy to hear you’ve enjoyed all my recipes so far! As for the almonds, it should be around 572g raw almonds. Also, not sure if you know already, but there is a metric button in the recipe card that should convert all the ingredients :)
Thank you!
And I can’t believe I missed the button. 😂
It will definitely help, as soon as tomorrow, when I make your overnight oats! Many thanks! 💛
Hi, how are? Can i add salt?
You can add a pinch, but the almonds are salty in itself :)
Hi I was wondering if the almond butter stays creamy; especially once you put in the fridge.
Thank you
It will firm up a bit in the fridge.
I made the nut butter,I added avocado oil ,it came out dry,I use a blender maybe that is why.I don’t have the one that use in your video.Where can I buy the one you use in your recipes
I’m in South Africa.
Thanks
Hi Jane – You can find the blender I use in the Shop page on my website! If it’s coming out dry, it can be hard to tell sometimes what may cause that. It may be that they needed longer to roast (as every oven is different) or it could have been the brand of almonds. As long as you followed all of the other tips above, I’d try tweaking those two things and giving it another go. Hope it turns out better next time!