This homemade almond butter recipe is the perfect way to up your DIY game. Almond butter is higher in fiber and lower in saturated fat than peanut butter, but it’s just as luxurious. We also love the speckled brown color of this nut butter, thanks to ground-up almond skins.
Our simple-as-can-be formula adds just a touch of salt—but add the honey (and an additional gram of sugar) if you prefer a sweeter almond butter. This recipe works best with a high-powered blender, such as a Vitamix or a Ninja, but a food processor will also get the job done (the nuts will take a bit longer to process). Dry-roasted, unsalted almonds save time, but you can also roast raw almonds if you prefer. (Here’s a helpful nut-toasting primer.) This versatile recipe is delicious licked off a spoon or spread over whole-grain toast, but there’s ample room for tasty twists. Spin it into our tangy Orange-Almond Butter or these decadent Almond Butter Chocolate Truffles.
16 ounces dry-roasted unsalted almonds (1lb. or 3 cups)
1 teaspoon kosher salt
1 tablespoon honey (optional)
Calcium 6% DV
Potassium 4% DV
Est. added sugars 0g
How to Make It
Place almonds, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until coarsely chopped, about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes more until a smooth paste forms, scraping down sides as needed. If you prefer a smoother, runnier almond butter, blend for an additional 1 to 2 minutes on high.
Using a spatula, scoop almond butter into an airtight plastic container and keep refrigerated.
Find dry-roasted, unsalted almonds at Trader Joe’s in perfectly-portioned 16-ounce bags. This variety contains no added salt or oils, both of which can add small amounts of sodium, calories, and fat.