Homemade Almond Butter

Fresher and better than store-bought, homemade almond butter requires just roasted almonds and a powerful blender. A perfect test of your blender's capabilities.

5 min Prep Time
15 min Cook Time
20 min Total Time
16 Servings
Easy Difficulty

Ingredients

Servings:
16
Nutrition (per serving)
Calories 196 kcal
Protein 7g
Fat 17g
Carbohydrates 6g
Fiber 3g
🍳

Best Made With: Blender

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Homemade almond butter is one of those recipes that genuinely tastes better than store-bought — fresher, more intensely nutty, and without the palm oil or stabilizers found in commercial versions. It’s also a perfect test of blender power: the process of grinding whole nuts into smooth butter requires sustained high-power blending that separates capable blenders from underpowered ones.

A high-powered blender like the Vitamix 5200 or Vitamix A2500 produces silky-smooth almond butter in 2-3 minutes. The Ninja Foodi Power Nutri Duo and Ninja BL610 can make almond butter but take longer (4-5 minutes) and may produce a slightly grainier texture. For regular nut butter making, a Vitamix is the clear choice.

The Stages of Nut Butter

Making nut butter in a blender goes through predictable stages. First, the almonds break down into coarse crumbs. Then fine powder. Then the mixture clumps into a ball as the natural oils begin to release. Finally, the ball breaks down into smooth, creamy butter. Don’t stop at the clumpy ball stage — keep blending and it will smooth out. The whole process takes 2-5 minutes depending on blender power.

Nutrition Information

Nutrient Per 2 tbsp serving
Calories 196
Protein 7g
Fat 17g
Carbohydrates 6g
Fiber 3g

Instructions

1

Roast the almonds

Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 10 minutes until fragrant and lightly golden. Roasting develops flavor and releases natural oils that help the butter come together.

💡 Pro tip: Don't skip roasting — it dramatically improves the flavor and makes the butter come together faster.
2

Let almonds cool slightly

Let almonds cool for 5 minutes — they should be warm but not hot when blending.

💡 Pro tip: Warm almonds blend more easily than cold ones. The heat helps release the natural oils.
3

Blend on high

Add warm almonds to the blender. Start on low speed and gradually increase to high. Blend on high for 2-4 minutes, stopping every 30-60 seconds to scrape down the sides.

💡 Pro tip: The almonds will go through stages: coarse crumbs → fine powder → clumpy ball → smooth butter. Don't stop at the ball stage.
4

Add salt and flavorings

Add salt (and honey/vanilla if using) once the butter is smooth. Blend for 30 more seconds to incorporate.

💡 Pro tip: Adding salt at the end gives you better control over the final flavor.
5

Adjust consistency if needed

If the butter seems too thick after 4 minutes, add 1 tablespoon of neutral oil and blend again. High-powered blenders rarely need this step.

💡 Pro tip: The natural oils from the almonds should be sufficient. Only add oil if the butter is genuinely too thick after extended blending.
6

Store in a glass jar

Transfer to a glass jar. Store at room temperature for up to 2 weeks or refrigerate for up to 2 months.

💡 Pro tip: Natural nut butter separates — stir before each use. Storing upside down helps keep it mixed.

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