Homemade Almond Butter: Delicious and Versatile!

Recipe Classifications






Gluten-Free, Dairy-Free, Vegan, Vegetarian, Mediterranean Diet, DASH, Kid-Friendly, Soy-Free


Orange / Yellow

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 30 Minutes)


Awhile back, seeing that my kiddo loves almond butter like some kids enjoy candy, I ordered a whole bunch of it. Although I was happy about its relative health benefits and versatility compared to many other “treats,” I wasn’t entirely keen on the added ingredients, the (oftentimes) plastic packaging, and the cost.

So, I decided to make my own. Although it does take a little bit of time, the 20 minutes I invest from start to finish is certainly fewer than I’d spend driving to and from the grocery store. That said, 20 minutes includes preheating the oven. And I have to press, like, two buttons (exhausting)!

Kidding. This is fantastically easy to make. Phew!

That said, my young daughter also said she can make almond butter in her mouth by chewing raw almonds, so if that’s your thing, that’s the only easier method I know.

Here’s the way I do it, however (with no offense to her direct method).

Homemade Almond Butter: Delicious and Versatile!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 1kcal
Author Sarah Allen


  • Food Processor
  • Baking Pan


  • 1-2 cups raw almonds depending how much you want to yield; I usually opt for one cup since we take a little while to work through it


  • Preheat your oven to 225 degrees F (a little warmer or cooler is fine).
  • Measure your almonds. Or wing it. How’s that for crazy?
  • Put them on a baking sheet (I like this one a lot) or on parchment paper.
  • Bake them in the oven for 10 – 15 minutes. The goal is just to warm them up to make them easier to blend.
  • Take them out of the oven and dump them directly into your food processor.
  • Turn on the food processor and just keep processing until they’re blended and the oils start to release naturally, making the almond butter look shiny. Make sure to let your food processor “rest” sometimes lest it overheat. I usually end up blending for about 5 minutes total, occasionally scraping down the sides.


I store it in glass mason jars for about a month. No preservatives needed — just refrigeration.


Serving: 1g | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g

That’s all! We use it for almond butter sandwiches, eat it straight up from a spoon, stir it into oatmeal, and even spread it on pancakes from our delicious pancake recipe.

Recommended products

Ninja 400-Watt Blender/Food Processor


Cuisinart Mini-Prep Plus Processor


BlenderBottle Classic V2 Shaker Bottle


Micro Glass Meal Prep Containers Set of 10


Sarah Allen

Sarah Allen

I’m Sarah, and I’m so glad you’re here! I’m an internationally published writer, positive parenting educator, and the founder of Dandelion Seeds Positive Parenting. You can follow me on Facebook, Pinterest, and Instagram. I find my joy exploring the world with my family, reading stories with my daughter on my lap, and (as you might’ve guessed) writing. I’d love to hear where you find your joy--and what we can do to help you find more of it!