Raw Recipe: Almond Butter

by Susan on February 6, 2010

Making nut butters can be a little tricky. I used to think that I had to do them in my Vitamix, which would drive me batty with all the scraping down that was required. Other times, I would have a fail, only because I quit too early. I didn’t realize how much time it takes, and the process that the nuts have to go through. But if you have a little patience, you can make nut butters that are fabulous. You will never want to buy them again!

I used my Kitchen Aid 12 cup food processor. It is a strong processor. The bottom warms up a little bit but if you are using an older processor, or a processor with a much weaker motor, common sense needs to prevail.

Almond Butter
yield 1 1/4 cup almond butter
  • 2 C Almonds
  • 1 T  Raw Honey (optional)
  • 1/2 t Sea Salt (optional)

Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.

*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.

After 2 minutes it will look like this.

After 4 minutes it will look like this.

After 6 minutes it will look like this.

Around 8 minutes, the almond mixture will ball up. Just let it keep going.

At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.

At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.

*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.

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{ 366 comments… read them below or add one }

Debbie September 1, 2013 at 5:46 pm

I also will have to use a blender. How will the directions be different? What will I need to do different? Thank you!

Renee September 2, 2013 at 7:34 pm

What’s the shelf life, please?

Renee September 2, 2013 at 7:39 pm

Sorry, just found the answer to my question

Susan September 2, 2013 at 8:37 pm

I have done this in the vitamix. It is very fast but gets pretty warm. You need to scrape down the sides frequently.

Kate October 23, 2013 at 10:54 am

So I made a much larger batch in my Cuisinart, and word to the wise, it didn’t work! It wouldn’t break up after it formed a ball. So I had to split it up into smaller batches and then it got creamy. I was using raw almonds. Contemplated adding oil, but it worked without once I went to smaller amounts. LOVE the result! :)

Kurt November 14, 2013 at 9:08 am

Thank you for sharing how to make almond butter. I knew there was a way to do it without adding a neutral oil. Your explanation with photos was most helpful. I was a bit surprised by the amount of heat produced during the processing yet the outcome was a lovely, smooth almond butter. Now I’m ready to make your cinnamon orange energy bars. I really enjoy your website, beautiful design and easy to make tasty raw recipes. Keep up the good work!

andrew January 8, 2014 at 4:50 pm

Hi _ I just did it. My wife and I have been eating Maranatha Raw organic almond butter
for years but it is so expensive.

The recipe worked well – it did come together at the end. Great consistency but the
almond flavor is less than store bought. I wonder if the Whole Foods bulk almonds
are to blame. Anyway – not sure I would do it again but it’s nice to know it’s possible
Thanks

Kathy February 19, 2014 at 9:14 am

Will using roasted almonds make a difference in any way? I would think it would add flavor to roast them first.
Thanks!

Susan February 19, 2014 at 11:55 am

Kathy, Since this is a raw site, I don’t use roasted almonds. But I am sure they would work. You might have to add more oil. Cheers!

Chantell February 24, 2014 at 4:47 pm

I would love to know how long it lasts for in the fridge

Susan March 1, 2014 at 10:23 am

It will keep for weeks. It is just almonds. Cheers!

Kerry March 19, 2014 at 5:32 pm

Hi
Have just made this in my Vitamix. It’s the first time I’ve tried a nut butter. It took longer than I expected but appears to have worked. My problem is that the temperature of the ‘butter’ reached 95 Centigrade by the time it was ready! I admit I’m new to raw foods but it strikes me that 95C is not classed as raw. Help!
I’m chuffed to have discovered your site btw, there are so many amazing looking recipes, thanks for sharing :-)

Susan March 19, 2014 at 5:34 pm

I am not sure why it got so hot. Maybe try it in the food processor like in the recipe? The food processor doesn’t go as fast as the vitamix and doesn’t heat it that high. Cheers!

Desiree April 5, 2014 at 8:58 am

I am thrilled to have this recipe!!! Thank you. One question. I wasn’t aware of dehydrated almonds. What is the difference between dried and dehydrated?…… Just more moisture removed from dehydrated? Thanks so much & happy weekend to you. :-)

Susan April 5, 2014 at 11:24 am

Hi, Desiree, Soaking the almonds will release enzymes that make the almonds harder to digest and also start the sprouting process. Many people prefer to eat their nuts this way. If you want to use almonds that have been soaked, you have to dehydrate them completely dry for this recipe. Cheers!

Imbra April 8, 2014 at 2:35 am

Soooo I made a huge mistake before processing the nuts. I boiled the almonds in order to peel the skin off, but I didn’t roast them in the oven – I just threw them in the processor as they were.. Obviouly, the result I got wasn’t butter but something I could only call as wet crumbs. Is there a way to save them? Or at least use them in some dish?
Any help will be hiiiighly appreciated!

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