Learn How To Make Homemade Almond Butter with only 2 clean real food ingredients in this easy and healthy recipe. You can use either a food processor or a Vitamix to enjoy this plant-based staple anytime!
Delicious, creamy homemade almond butter is super easy to make and you can be sure you'll always have some on hand when you need it.
Here's Why This Recipe Works
My top 3 favorite reasons:
- Option To Soak Or Roast The Almonds
- Prepare In A Food Processor Or A Vitamix
- Made With Only 2 Clean, Real Food Ingredients
Option To Soak Or Roast The Almonds
There are two options to use when making homemade almond butter:
- Soak the almonds - This method is used if you want 100% raw almond butter and will be using a food processor. There is a little extra inactive time with this method, but soaking the almonds neutralizes the enzyme inhibitors and increases beneficial enzymes.
- Roast the almonds - This method is used if you will be using a Vitamix. The almonds will be lightly roasted before adding to the Vitamix which will help release the oils and make blending easier.
Prepare In A Food Processor Or Vitamix
Making homemade almond butter with either a food processor or Vitamix is easy and I have instructions on how to prepare with both methods below.
Made With Only 2 Clean, Real Food Ingredients
When you make homemade almond butter, you can control the quality of the ingredients.
For example, you can use organic almonds since non-organic almonds can contain up to 9 different pesticide residue toxins.
There are only two ingredients needed to make this recipe: organic almonds and coconut oil.
Of course, you can customize your almond butter with a touch of Himalayan pink salt, or add cinnamon or vanilla bean powder.
This is an essential plant-based staple recipe that's vegan, gluten-free, dairy-free, soy-free, lectin-free, contains no refined sugar, and is Medical Medium® compliant.
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you how with step-by-step instructions below:
How To Make Homemade Almond Butter in a Vitamix:
- 3 cups organic roasted almonds*
- ¼ cup coconut oil.
*Please note: using the Vitamix method, you will be using roasted almonds and not raw, unpasteurized almonds and will not have a true 100% raw nut butter.
Step 1: Mix The Ingredients Together
Firstly, add the almonds and then the coconut oil.
Start at Variable 1 then slowly increase to Variable 10, then to High, using the tamper to push the nuts onto the blade.
After approximately 1 minute, you should hear a high-pitch chugging sound at which time you would stop the machine.
Step 2: How To Store The Almond Butter
Secondly, store in an air-tight BPA-free container.
For example, I like to use a glass mason jar to store mine.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Tip #1: You don't have to take this extra step, but soaking and drying your almonds before making homemade almond butter of homemade almond milk make them more nutritious. They need to be completely dried before using them and I use my dehydrator to dry my almonds after soaking them.
Tip #2: The recipe instructions shown below are for a food processor, but if you want to make it in your Vitamix, just use the instructions shown above.
Tip #3: I like to store my homemade almond butter in air-tight glass mason jars.
Want More Healthy Plant-Based Vegan Homemade Staple Recipes?
Check out these:
- Homemade Almond Milk
- Gluten-Free Bread Crumbs
- How To Make Tahini
- or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
How To Make Homemade Almond Butter
Equipment
Ingredients
- 3 cups organic raw unpasteurized almonds soaked overnight and dehydrated
- 1 tablespoon organic coconut oil
Instructions
Option 1: Soak + Dehydrate the almonds
- Soak the almonds overnight in a large bowl filled with filtered/purified water + a generous sprinkle of Himalayan pink salt.
- In the morning, rinse the almonds and dehydrate for at least 24 hours, or until they are completely dry.
- Once the almonds are dry, you can move to the next step to prepare the almond butter.
Option 2: Non-Soaking Method
- Add the almonds and coconut oil to a food processor and process until completely smooth and creamy. The almonds will go through different stages (flour, thick ball-shaped, smooth) but stop every minute or so and scrape the side to help it along until it becomes creamy. This process can take 5-7 minutes so be patient.
- Store in an air-tight BPA-free container, like a glass mason jar.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Debra says
Can you add some apple cider vinegar to the water to soak the raw almonds for the almond butter? I've read it helps to digest them better. Will it affect the taste?
Karielyn says
Hi there Debra! Hmmm...I've never soaked my almonds in apple cider vinegar before so I can't say if that would work or affect the taste.
However, I ~do~ soak my raw, unpasteurized organic almonds in purified/filtered water with a a couple of pinches of Himalayan salt to aid in digestion and other issues with phytic acid and enzyme inhibitors so I know you could definitely do that with no problems.
Thanks for the question and I hope you enjoy making homemade almond butter 😉
Debra says
Thank You. I just added 2 tbs of apple cider vinegar to the soak water. I used spring water. I think the vinegar is supposed to break down some of the hard to digest components. It did not affect the taste! They aren't completely dry (I put them in the oven for an hour and left them out over night) and will let you know how the butter comes out. I have a vitamix.
Debra
Karielyn says
Hi Debra! I'm so glad to hear the apple cider vinegar worked and that it didn't affect the taste...that's good news!
I can't wait to hear how it comes out 😉
Lauren says
Hi, does the coconut oil needed to be melted before putting it in the food processor with the almonds? My almonds are soaking as I type this, I'm excited to try your recipe out! 🙂
Karielyn says
Hi there Lauren! Yes, it will blend easier if the coconut oil is melted first. I love that you are soaking your almonds first..very good!
Thanks for trying out the recipe and I hope you enjoy it 😉
Corine Hughes says
Hi,
How long will it last in the fridge for? It would probably have a long life?
Warm Regards
Corine
Karielyn says
Hi there Corine! It should last 2 - 3 weeks in an air-tight glass container kept in the refrigerator, maybe even longer but mine never lasts for more than a week at a time 😉
Jeff says
Hi. Does this amount mentioned yield a finished 16oz jar of almond butter? Just trying to figure out how much to make at one time so I have extra on hand. And do you store your air tight jars in the cupboard or in the fridge? Lastly, do you ever do any nut blends (almonds and cashews, etc.)? Just curious if there are any additional tips/tricks to that and if you've discovered some great combos.
Sorry for all the questions. Thanks for any input you have. 🙂
Karielyn says
Hi there Jeff! Actually, when I use 3 cups of raw almonds I end up with right at 1 cup of almond butter (now we know why almond butter is so expensive in the stores)!
I store mine in an air-tight glass container in the refrigerator.
I also like to add 1 - 2 tablespoons of coconut oil to make it a little creamier and to add extra healthy fats.
One time I did try to make a copy-cat version of the Nuttzo Nut Spread (7 nut/seed chocolate nut-butter blend) and it was "ok" but not exactly like the original version and I never went back and worked on it again.
I just started using 100% vanilla bean powder and was getting ready to make a vanilla bean almond butter, but other than the typical chocolate almond/hazelnut butter, I haven't tried anything else...just yet 😉
And please don't worry about asking questions...I love them and thanks for the ones you had 😉
debra says
I have a Vitamix....and wondering if you used a DRY container for this recipe...or just the standard wet container? Thanks~
Karielyn says
Hi there Debra! You can use the standard wet container...and may have to use the tamper. I like to add 1 - 2 tablespoons of coconut oil to mine which will help it process better too.
Thanks for your question and I hope you enjoy it 😉
Kristel says
what food processor did you use? can a 250 watt food processor do this?
Karielyn says
Hi there Kristel! This is a really good food processor for this recipe: https://www.amazon.com/gp/product/B01AXM4WV2/ref=as_li_tl?ie=UTF8&tag=thfh-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01AXM4WV2&linkId=5a4a26ae07830b9d7bf0d5188b43c47b.
I don't know for sure but I'm thinking a 250 watt processor might not work because although mine works, it takes my processor a good 5 - 7 minutes for it to get really creamy and smooth, stopping every couple of minutes or so to scrape the sides.
You could always try a small batch to see if it works with your processor instead of making a full batch.
Thank you for your question 😉
jerry says
Thank you for the recipe. I support organic farming too.
A question though,what would happen if all the world population (7 billion atm)started using pink himalayan salt? ..and more importantly what would happen to Himalaya?
Karielyn says
Hi there Jerry! Oh my...that's a pretty deep question lol! I would think the people who use and rely on pink himalayan salt as a clean, unrefined source of sodium would have a big problem 😉
Sue says
how long should the soaked almonds be in the oven (at 115 degrees) to effectively "dehydrate" them? thanks much. sue
Karielyn says
Hi there Sue! I've never dried mine in an oven, but if I did, I would use the lowest temperature possible and start with 12 - 24 hours.
If you soak them overnight and put them in the oven first thing in the morning, they should be done by the end of the day.
I would check on them periodically, tossing every so often to make sure they are dried on all sides and just take them out when they are completely dried.
After they have cooled off, you can store them in an air-tight container (I use a glass container for mine).
I hope this helps and that you enjoy your homemade almond butter...it is so worth the extra effort and there isn't anything else like it 😉
PRADEEP says
After rinsing the skin from almon is to be peeled of or not??
thanks
pradeep
Karielyn says
Hi there Pradeep! When making homemade almond butter, I'm not sure if you can process the almonds in the food processor (or Vitamix) while the nuts are still wet...I have never tried that.
When I soak my almonds before making my almond butter (which is the best and most nutritious way to do it), I always dehydrate them first so they are dry when I put them in the food processor.
Once they are dried, you do not have to remove the skins from them or peel the skins off prior to making the almond butter.
Just put the dried almonds in either a food processor or Vitamix and proceed with the directions from there.
Of course, if you were to skip the soaking step, just put the whole, unsoaked almonds in the food processor or Vitamix and go from there.
Thanks for your question...I hope that helps and is the information you were looking for 😉
April says
What do you think would happen if I soaked them but didn't dehyrate them? I like the idea of soaking, but I don't have a dehydrator. Any suggestions?
Karielyn says
Hi April! I'm not sure if it would work if the soaked almonds were not dried first, but don't worry if you don't have a dehydrator.
You can dry them in the oven, but I would use the lowest setting possible. You just want to dry them, not cook or roast them. The lower the setting the more nutrients/live enzymes you will retain. If possible, under 115 degrees would be ideal because they would still be considered "raw" and have all the living enzymes.
I've also read that if you make your almond butter immediately after taking the almonds out of the oven/dehydrator while they are still warm, it will take less time in the food processor and would be much easier.
I haven't tried that tip yet but will the next time I make some.
I'm so excited you are making homemade almond butter! You are going to love it 😉