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.
Hi. Have you tried making almond butter in the blending bowls? I was wondering if that would work for a smaller batch?
Hi Victoria- It’s best not to use the blending bowls for this as you really need to tamper down on the mixture.
What size container are you using when you make your almond butter? I have the 64 ounce with my 3500 And I had trouble making that tahini I think I need a smaller blender container? The tamper barely reached the ingredients. I’d like to make the almond butter but I want to make sure my container is it too large or maybe I need to make a double batch?
Hi Elizabeth – as long as you don’t reduce the amount of almonds in this recipe, you’ll be fine with the 64 ounce container. That’s what I use. :)
Hi! This worked well! So glad to find your recipe and tutorial. I used your link to buy almonds and roasted 13 minutes 350 then cooled. It was much better than store bought but not as creamy as I hoped. Also could use salt- when would you add salt?
Is there any downside to roasting even longer, maybe 15-18 minutes? Maybe that would help them taste more roasted too.
I’ll try again and maybe it will be creamier.
Thank you so much!
Hi Joan – I’m glad you loved this recipe! You can definitely roast them a little longer, especially as all ovens bake slightly different. That would likely help the almond butter become more creamy as well. And I add the salt at the end and stir it in before placing in the fridge.
Hi again from April. Oops! Now I watched your video again and I see you did leave the lid on. for some reason, the lid on mine is a heavy ball thick plastic dome so I didn’t realize your lid is clear and low.
Thanks again!!
Hi! I’m all ready to try this recipe. I just bought things through your links. I noticed on your video here you use the tamper without the lid on. The instructions on my Vitamix say don’t run it without the lid and it has that lid plug it says to remove if you use the tamper. So should I make the recipe with the lid off anyway?
Thank you SO much! I love your website. :)
Hi Lisa! Do you think a Vitamix E310 would work ok? I was going to buy the Ascent 3500 through your website but wow, the cost. And the size of the 3500! I am petite and age 66. I only want to buy a vitamix to make this recipe. Should I just go ahead and splurge on the 3500 to make sure the recipe turns out correctly, or do you think a smaller, cheaper Vitamix would still work. I would buy it through your website, whatever the size. In other words, is the recipe fool-proof because it is a vitamix brand and therefore due to its high quality has the power to make it smooth? Or is it important that it be only the 3500? Thank you so much and I really like perusing your recipes and videos! Smiles from California!
Hi April – all of the Vitamix blenders can make almond butter, but I personally do think it’s worth the splurge for the A3500. Not only does it have a slightly more powerful motor, but a better warranty, and more options for attachments (like the new food processor). It’s a more “future-proofed” blender. Hope that helps!
Thank you, Lisa, that makes perfect sense. OK! I am looking forward to getting that Vitamix and making the almond butter. Now that I see some of your other recipes, I’d love to try them too. All the best!!
Hello Lisa!
I really like the recipes. It would be easier for me to display the quantity in grams instead of a cup. Would it be a big request to write in grams as well? Thanks
Hi – there’s a metric conversion right on top of the ingredients list. Just click that button and you’ll get grams! :)
Hi Lisa,
I came across your recipe by chance and thought I’ll give it a try. I don’t own a Vitamix instead I made it in a Prestige mixer blender. It took longer for me to blend it. I put in 1 cup of almonds and 3 tablespoons of oil but the misfire just became powder like. Since I didn’t like the taste of oil I decided to excitement and add 4 teaspoons of ghee and blend it while adding little water step by step until I reached the required consistency.
This worked like a charm and the almond butter tastes amazing.
So glad to hear this came out exactly how you imagined :)
Vitamix has a new Stainless Steel Container. I wonder if it would handle the nuts right out of the oven?
I did a batch in my food processor and only let them cool for a minute and they quickly turned into butter.
That’s a great point and something I’ll have to try in the stainless steel container!
Indeed, the almond butter in my Vitamix takes 1 minute. However, when I first made it, cleaning the container was a pain (even though I made a smoothy in it afterwards). When I made it the second time I let it be for 2 minutes and the butter was then of course a bit warmer and more liquid and came out much better, since it was runny. A smoothy afterwards was then able to clean the container almost perfectly. So: perfect almond butter takes 1 minute, perfect almond butter + a container that is a breeze to clean takes 2 minutes. :)
Hi Celine- Glad you were able to adjust this to make it work for you! Now you can always have creamy almond butter on hand :)
Hi Lisa :) First my compliments for your work… I am Italian, living in Germany and I bought a Vitamix 2500 a week ago, so I came across your YouTube Channel… really inspiring!
I really like your cooking, mixing and preparing healthy and tasty food in an easy way :)
I am actuallly writing because I made this almond butter following your instruction (backing the almonds) but the result is not so creamy as yours. I read all the comments, I would not add oil, so it remains only backing them longer and/or blending them longer… am I right?
Anyway I really enjoy your work and I am glad I found you! :)
Hi Alessandra – I’m glad you’re enjoying my YouTube videos! Welcome! Yes, because every oven is different, sometimes you may need to bake a few minutes longer. If you still have problems, I’d also try switching up the brand of almonds as I’ve seen that can impact it as well. Hope your next batch turns out creamier!
Hello Lisa, 12 points given by the Netherlands ! I recently discovered you by chance through YouTube and oh my bananas I am a huge fan now! I love the sweet potato toast and your flax seed crackers. Eating them every day. I made your humus yesterday, it is different from the one I use to make, you use more tahini and I have to discover if I like it. But I have a question. As I do not have the dry container for my Vitamix, I am not able to make the almond butter, sad sad. So I bought a 100% natural one online. But it is not creamy at all. There is a layer of oil on top, but the rest is hard. And when I taste it, it is so dry that I nearly choke. How can I make it as fluid as yours? Thanks for your advice and please do keep us amazing with your lovely recipes! New in our house: food prep, thanks to you Lisa! And we loooovvvvvee it!!
Hi Sylvie – I don’t use the dry container when I make almond butter, I use the wet container. In fact, I use the wet container for virtually every recipe on my website. :)
Hi Sylvie,
Just wanted to mention that store-bought almond butter is almost always separated as you described. You have to mix the oil in yourself, which is a lot of work. I usually use a round tipped kitchen knife and pump it up and down to force the oil down and the solids up. I think it could be achieved by putting the contents of the jar into a blender, but then you have a messy blender to deal with. Once you get it blended you should store your almond butter in the fridge. It will still separate with time.
Sylvie, here is a trick I use. When you bring your Almond Butter home, turn it upside down for a while. It usually mixes itself. You do have to watch it, or the oil will just end up at the bottom! Then you can open the jar. When you refrigerate the excess, it will stay blended.
Made this with almonds from BJs…it worked out perfectly both times. Went to Costco to buy more almonds and totally different with those almonds. Noticed on the bag, it said steam pasteurized. There were not enough oils, even after roasting to make the butter wet. Could it be from the pasteurization? I’m baffled by this…
Hi Ally – that would be my first assumption as well. Likely something in the processing of the almonds altered the amount of natural oils.
I love your short videos!!
I want to eat cleaner so what a better way to do that then making everything simply
I just turned 65 and want to change my eating habits for health reasons and going clean. It’s a commitment I will embrace
I am about to invest in your suggestions on clean containers for easy prep
I so enjoy your posts, keep them coming.
Hi Cheri- Happy Birthday! I’m glad you’re enjoying all my content so far and that it’s been able to help guide you into a healthy lifestyle :)
Amazing. All your receipes are easy and delicious.
Hi Jennifer- Thanks so much! Hope you continue to enjoy my recipes to come :)
Hi Lisa! Thankyou for you lovely work! I have a question, can we froze almond butter if we make a larger dose? Thanks! 😊
Hi Sara- I normally just store mine in the fridge for several weeks, but I’m sure you can freeze it as well if you wanted to!
I felt the need to comment on this because I struggled greatly the first time I made this. Like others who have expressed their difficulties when trying this recipe, my first attempt took 20 minutes with lots of oil, frequent stops because my hand couldn’t take the steam from the blender while tamping, and my wife continually asking me to “calm down, it’s just almond butter”. After giving the blender (and myself) time to cool off, I went back to the recipe.
I followed everything to a T and increased the roast time in the oven by 1 minute. Unbelievably, that did it. I let the almonds cool to room temperature, through them in the Vitamix, and 1 minute later I had almond butter. We no longer purchase store bought almond butter and instead make this recipe weekly.
Thanks for the recipe.
Hi Jack – thanks so much for sharing your feedback! All ovens cook slightly different so sometimes it’s just a little tweak like that which makes all the difference. I’m happy you gave it another try and now make it on the regular! :)
Can I use a Ninja Blender or a food processor blender to make this if I do not have a Vitamix?
I wouldn’t suggest a food processor, but maybe a ninja. Although, I’m not sure if a Ninja will be able grind the almonds enough to become butter.
Hi! I don’t remember now how I came across your site..probably a YouTube black hole of videos on nourishing eating, but, I LOVE IT. Your content is phenomenal, and I love that you share details about your tools, etc. I’m curious what jar you’re using.. it doesn’t look like weck or le parfait, but it looks… perfect.
Thanks so much! <3
JK JK, I somehow read the whole post and missed the very obvious comment / link to the le parfait jars, haha, sorry!
Thanks so much for your kind words Chloe :)
I love this recipe! I’ve made it a few times now and it’s so good. My only question is- mine comes out so thick, like paste. How do I get it to be a little bit runnier? Or at least not so thick?
Hi Marcie – If you find it to be a bit thick, I would add a bit of oil into it as your blending :)
Love your video on homemade Almond Butter!! I’m an Almond Butter lover along with my granddog Spruce.. Spread on his bone for a treat. Will try once I get my VitaMixer, for sure!
How long does homemade almond butter last?
Hi Olivia – This will last for about 2 weeks if stored in the fridge in an airtight container :)
Can I use grounded almonds for the recipe? If yes, how much oil should be added? Thanks!I
Hi Despina – do you mean store-bought almond flour? Or just almonds that you’ve ground yourself?
Hey Lisa! Love your videos! I tried this using the Vitamix 5200 after roasting the almonds and it came out really dry. I tried adding oil and tried blending for longer (probably blended for more than 5 minutes in total) and it was still dry and thick. Similar consistency to what’s left in a nutmilk bag after making almond milk. Any tips? I’m thinking I should roast longer. I also read on reddit that some almond batches just naturally have less oil than others so maybe that’s it?
Hi Chris – thanks so much, I’m happy you love my videos! 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!
Thanks for sharing! I didn’t add oil and my almond butter was delicious. I used my 1500W Ninja and the entire process took 5 minutes.
Hi Renette- I’m glad this recipe turned out well for you!
Hi,
It’s awsome! I just have a question: which kind of blades (dry or wet) do you use on your Vitamix to make the almond butter?
Thanks
Hi Hector – I am using the wet container for almost all my recipes :)
I bought Costco raw organic almonds, which are California grown. I roasted for 12 min at 350 and did as you say. The result was very dry, so I added some oil. Should I have roasted longer? Any tips on cleaning the blender?
Hi Les – if the almond butter was dry, it may have just needed more time to blend. But I’m glad you were able to get the right consistency with a little oil. And for tips on cleaning the blender, make sure to watch my Vitamix tips and tricks video.
I love this recipe and have made it often. Every time I’ve made it with whole raw almonds roasted at home it’s turned out super creamy with a lot of natural oil. Yesterday I made it and it turned out really dry. Two things were different in my process:
1. They may have roasted an extra minute as I was multitasking and pulled them out the second time the oven beeped rather than straight away
2. They cooled but not completely before I put them in my Vitamix to blend
Comments or suggestions?
Thanks!
Hi Meghan – I’m happy you love this recipe! It’s hard to say why there might be some differences, but if anything I would think an extra minute in the oven might be better rather than worse. So it could have just been a fluke.
Just made my first batch of almond butter. This is just too good. Thank you for your recipes.
Hi Manon – So glad this recipe worked out for you :)
This was my first attempt at almond butter and it came out perfectly! Like all your recipes, this too was fail proof. Thank you! 🤗
Yay! I’m so happy you loved this almond butter recipe Denise. It really is incredibly easy and now you can whip it up whenever you get the desire. :)
I made the almond butter recipe and at first I was concerned because boy it took a lot of pounding and then my vitamin overheated and shut down. I roasted the almost for 10 minutes (I think, forgot to set timer) raw. I let the machine cool and then tried again but mine came out dry too. However, after I took it out and put it in the container it seemed like it settled and I could see more oil. The Almond butter was very warm though when I put it in the container.
Question: Should I add oil and remix? It is pretty stick to the tongue right now.
Hi Christine – I don’t know if it’s worth remixing now that it’s cooled and done. I’d just keep that in mind for next time. You might also need to roast your almonds a little bit longer next time. :)
I love your almond butter recipe. Can I make it from walnut as well? What do you think?
Hi Lang – I have not tried making it with walnuts yet, but you can definitely try! Let me know how it goes if you do make it :)
Just discovered you, too. Great stuff. Is the recipe the same for any seed or nut? Start with raw and and roast and blend?
Generally, this will be similar across other nut butter recipes. But, I hope to add more to the site after I’ve done some testing to make sure!
Roasted almond certainly taste way better but the roasting kills the many health benefits of the raw almond per my naturopath. Almond that’s been soaked overnight help release its enzymes. But I don’t know how to incorporate these into the almond butter. Not good if it’s not taste as good. I used coconut oils and the twisted jar with my old Blendtec to make smaller quantity of almond butter. Just prefer the taste of the coconut oil than avocado oil which I used only for cooking.
Thanks for so many healthy recipes.
I do not have an oven and I don’t want to use oil. Can I use water or honey instead? Or can I use a conventional countertop oven to roast the almonds? For how long and for what temperature?
Hi Kiara – no, water or honey won’t work. I think a countertop oven should work, but as I don’t have one I don’t know how long or the temperature. You’ll have to just take a good guess and try it out.
Love this fresh almond butter. My husband really loves it too. Very Easy and will make again soon. So thankful for you Lisa. You are a gift.
Hi Janet – So glad you and your husband loved this homemade butter :)
Can I use Tamari almonds. Its dry roasted almonds, soyabeans, whole wheat, sea salt. Atleast thats what the ingredients state. Thanks
I wouldn’t recommend those, as the other ingredients may throw off the flavor of the almond butter. Raw almonds are best. :)
I made it yesterday out of curiosity, because I never had almond butter… That was amazing!! Super easy and I love it!! Thank you
Hi Giulia – So glad to hear this method worked out for you :)
GREETINGS, 1 MINUTE FOR SOME OF YOU? YOU MUST B ALIENS, WITCHES OR MAGICIANS.👽👹👺😸 IT TOOK ME 10MIN😞!
I PREFER MINE RAW AS IT IS HEALTHIER, SO I ADD OIL. BUT I ENDED UP ADDING PROBABLY 2-3TBPS PER CUP OF ALMONDS INSTEAD OF 1TBP. AND I HAD TO REPEAT THE MINUTE ABOUT 8X.
I FOLLOWED YOUR TIP ON PUTTING THE OIL FIRST. BUT SINCE I WOULD STOP TO LET THE MACHINE COOL DOWN EVERY TIME, THAT’S WHEN I WOULD ADD MORE OIL. SO PROBABLY ABOUT 10 MINUTES TOTAL.
***LAST MONTH I MADE A BATCH IN THE DRY CONTAINER & IT TOOK HALF THE TIME. I’VE MADE IT BEFORE AND IT’S BEEN ALWAYS ANYWHERES FROM 5MIN UP. I JUST FORGOT THIS TIME, NEVER AGAIN WILL I USE THE WET CONTAINER.
ANYWAY, THNX FOR THE RECIPE & TIPS.✌💜
GREETINGS, 1 MINUTE FOR SOME OF YOU? YOU MUST B ALIENS, WITCHES OR MAGICIANS.👽👹👺😸 IT TOOK ME 10MIN😞!
I PREFER MINE RAW AS IT IS HEALTHIER, SO I ADD OIL. BUT I ENDED UP ADDING PROBABLY 2-3TBPS PER CUP OF ALMONDS INSTEAD OF 1TBP. AND I HAD TO REPEAT THE MINUTE ABOUT 8X.
I FOLLOWED YOUR TIP ON PUTTING THE OIL FIRST. BUT SINCE I WOULD STOP TO LET THE MACHINE COOL DOWN EVERY TIME, THAT’S WHEN I WOULD ADD MORE OIL. SO PROBABLY ABOUT 10 MINUTES TOTAL.
***LAST MONTH I MADE A BATCH IN THE DRY CONTAINER & IT TOOK HALF THE TIME. I’VE MADE IT BEFORE AND IT’S BEEN ALWAYS ANYWHERES FROM 5MIN UP. I JUST FORGOT THIS TIME, NEVER AGAIN WILL I USE THE WET CONTAINER.
ANYWAY, THNX FOR THE RECIPE & TIPS.
We are about to purchase our first vitamix and cannot wait to use your recipe. My only question is can we use the ‘wet’ container or do we need to purchase the ‘dry’ container? Thank you!
Hi Kim – I use the wet container for 99% of my recipes. :)
I have roasted them for 11 minutes and then I tried to blend using my Vitamix forever. Didn’t worked.
Now I am trying to save the batch by using a food processor
Hi there! Can you tell me what exactly happened when you tried to blend with your Vitamix?
I was spending waaay too much on almond butter before I found this recipe!! the batch made double what I usually buy at the store and cost me way less (especially since I bought almonds in bulk). Only thing- I roasted the almonds in the oven, but they still weren’t oily enough themselves so I had to add the oil in as well. Any idea why they didn’t produce themselves? Also just a note for other- I made this in my food processor and it took longer than a minute but it was perfect!
Hi Cassie – that’s wonderful you made a large batch of almond butter, and were able to save money. Woot! Great question on the almonds, I’ve found that sometimes they just need to roast a couple minutes longer, depending on brand and oven. And yes, it does take longer in a food processor, but glad it turned out perfect. That’s all that matters! :)
Hi, I tried making almond butter in my vitamix about six times already. And it’s not coming out creamy. Everything is blended but it’s not creamy. I did the roasting and let them cool. I really don’t want to use oil. Is there a trick that I’m missing?
Hi Michaela – If you almond butter isn’t turning out creamy, I suggest to add 1 tablespoon of olive oil at a time.
Amazing! Worked like a charm in my Vitamix. Definitely use 4 cups of roasted and turn the blender on HIGH from the beginning. Took no time at all. It’s definitely LOUD, so keep that in mind for your housemates/neighbors especially in the early morning :). It only lasted me 2 weeks, since I ate it too fast. Thanks for the simple recipe.
Hi Sheila – I’m so glad your almond butter came out great!
Can I use a food processor because I don’t have a good high-speed blender?
Hi Kay – Yes, you can use a food processor. It will just take about 20-25 minutes to blend and scrape the sides down in between blending to make sure everything is mixed.
I did it in my food processor and it only took around 4 minutes! Worked great!
This recipe turned out fabulously! I roasted the almonds, but they really didn’t have much oil. I added a half tablespoon of avocado oil to my food processor when I scraped the sides the first time and it did the trick. I added 4 Tbsp of Swerve sweetener once the almond butter was shiny. It made about 2 cups of delicious almond butter.
Wonderful! I’m so happy you love the recipe Meradith! And sounds perfect with a smidge of avocado oil and sweetener. :)
Hi Lisa! Is it possible to dry roast the almonds in a pan on a low flame on a stove instead of using the oven?
That’s a great question…and unfortunately I haven’t tried it yet. My only concern would be that it might toast the outside but not warm the inside enough.
Fantastic tips for using Vitamix. I added salt and this almond butter taste much better than store bought at a fraction of the cost. Best of all I control the handling and ingredients!
Awesome! Glad you love loved the recipe Angie! It’s always great to be able to make the almond butter at home because like you said, you can control all the ingredients. :)
Very yummy! My first try doing this was a fail haha The second was almost a fail, I added oil to save it. The third time and every time since then have been successful! After the first fail I kept them in the oven for a little longer just in case but honestly I don’t think it was the time in the oven. The first two times I made it, I didn’t start the Vitamix on high, I started out on low and then went to high I think that was it because since then I start on high like your recipe states and I haven’t had a problem since.
I’m happy to hear you’re having success with the recipe now Elizabeth. Sometimes it’s just those little tweaks that ensure success! Enjoy!
Best almond butter I have had. I roasted mine and it made all the difference. I added a little bit of mesquite powder to the almond butter which brought out the nutty flavor and made it even more delicious
Thanks, Mish! So glad you loved the almond butter. And I’ll have to try the mesquite powder in mine next time. Thanks for the tip.
Thanks for the tips for making almond butter. I will try it tomorrow!
Regards,
BakingReview