Almond Butter

Almond Butter

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2 cups Raw Almonds
1 Tablespoon Roasted Hazelnut Oil

Almond Butter

  • 20 minutes
  • Easy


  • Optional



Easy, one ingredient almond butter that is creamy and flavorful!

It’s probably save to say that most of us always have nut butter in our pantry.

Most likely it’s store-bought peanut butter. Hey, it’s a classic!

However, have you read the ingredients lately? Even with natural nut butters, you’ll likely find additives like oil and sugars.

Those are unnecessary ingredients and a “good quality” store-bought nut butter can be really expensive.

Guess what, all you need to make your own almond butter is one ingredients.

You guessed it – raw almonds.

For this recipe, I decided to combine my two favorites: almonds and walnuts.

You can use any nuts or seeds for this recipe. Give it try with peanuts, hazelnuts, pecans, sunflower seeds or even pistachios.

First, the raw nut toast in the oven to bring out their natural oils.

Next, the nuts are processed in a food processor or blender until it starts to look like nut butter!

Since the food processor does all of the work, this recipe is pretty much hands off.

Growing up, my mom always gave us nuts and seeds to snack on. She called it “brain food” and I still think of this when I consume nuts or nut butters.

Nut butters like homemade almond butter contain great nutrients and although they are high in fat, these are healthy fats that are good and necessary for your heart and cholesterol! These omega-3 fatty acids also help reduce the risk of type 2 diabetes.

Almond butter is also a great alternative for people with peanut allergies.

This recipe makes about 12 ounces of nut butter.


Prefer peanuts over almonds? Try my homemade peanut butter recipe!




Toast The Raw Almonds

Preheat your oven to 350°F and add the raw nuts to baking sheet.

Spread out the nuts in one even layer then toast in the preheated oven for 10 minutes.

This toasting stage will allow the nuts to release its oils which will help during the nut butter making process.

After the nuts come out of the oven, allow them to cool on the baking sheet for 10-15 minutes.


Add The Nuts To Your Food Processor

After the nuts have cooled, add then to your food processor.

You do not want to add hot nuts to your food processor as your blades can get too hot.

On low speed, allow it to run for a couple of minutes then stop and scrape down the sides. Repeat this process one more time.

After scraping down the sides for the second time, let the food processor run for 5-7 minutes or until it transforms from a solid to liquid consistency.

If you see that your mixture is collecting too much in the sides, stop the food processor and scrape down the sides as needed.


Optional To Add Roasted Hazelnut Oil

Though this step is not at all necessary, I've found that adding 1 Tablespoon of a high quality nut oil like hazelnut or pistachio really levels up this almond butter.

Drizzle in the oil as the food processor is on during the last stage of the process.


Storage & Shelf Life

Store your nut butter in a clean and dry glass container with an air-tight lid.

It can be kept in a cool, dry place for up to 1 month or store it in the refrigerator for up to 3 months.

Watch the recipe video here: Almond & Walnut Nut Butter


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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