Go Back
–+ servings
Runny, Natural Almond Butter

Homemade Almond Butter

Lauren Casolaro
This homemade almond butter is seriously better than any store-bought version! It's healthy, easy to make, oil-free, and more affordable. There's also an option for creamy OR crunchy!
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 20 minutes
Course Basics
Cuisine American
Servings 2 cups
Calories 70 kcal

Equipment

Ingredients
 

  • 2 cups raw almonds
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, add the almonds to a baking sheet, and roast for 10 minutes, flipping halfway through. Let the almonds cool for at least 5 minutes after removing them from the oven.
    2 cups raw almonds
  • Transfer the roasted almonds to a food processor or high-speed blender and blend.
    2 cups raw almonds
  • Scrape down the sides as needed (you'll have to a few times regardless of what machine you're using). The almond butter will go from powdery like almond flour, to clumpy, to a ball, then finally to creamy almond butter.
  • Once it gets creamy, keep blending!! The longer you blend it, the creamier it'll get. Add in the vanilla, cinnamon, and salt and blend again just to combine. Taste and adjust the flavors to your preference.
    1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon cinnamon
  • Store in an airtight container and enjoy!

Notes

For crunchy almond butter, roast an additional ¾ cup of raw almonds. After roasting, but before adding all the almonds to the blender or food processor, set aside ¾ cup of roasted almonds and roughly chop them. Use the rest of the almonds to make the creamy almond butter as described above. Once you've achieved a creamy almond butter, add in the roughly chopped almonds and stir with a spoon until the chunks are evenly distributed.
Skip step 1 by buying already roasted almonds. You could also leave the almonds completely raw and just add 1-2 tablespoons of oil with the vanilla, cinnamon, and salt. 
Store almond butter in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 4-6 months. 
Nutritional values are estimates only. See our full nutrition disclosure here. 

Nutrition

Serving: 2tablespoonsCalories: 70kcalCarbohydrates: 2.6gProtein: 2.5gFat: 5.9gSaturated Fat: 0.5gSodium: 74mgFiber: 1.5gSugar: 0.5g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Did you make this recipe?Leave a comment below & tag @pinchofparsley_ on socials!