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    Home » Recipes

    How to Make the Best Almond Butter

    By: Thomas Published: 26 Jul, 18 Updated: 1 Sep, 20 47 Comments

    Jump to Recipe

    How to Make the Best Almond Butter

    Do we really need a guide on how to make almond butter? Absolutely! So many things can have an impact on the end result, read texture and flavor.

    I have been improving my almond butter recipe each and every time until I made the best batch I ever made.

    The difference between this recipe and your basic almond butter lies in the ingredients and process. Here, we use blanched Marcona almonds that are slow-roasted for almost 2 hours with some maple syrup and salt. It results in the smoothest and tastiest almond butter. Ever.

    How to Make the Best Almond Butter

    If you have ever tried Barney's almond butter, this one is very similar but a bit thinner, and contains no palm oil or refined sugar.

    This recipe is easy and requires only 4 ingredients: raw almonds, maple syrup, oil, and sea salt.

    How to Make the Best Almond Butter

    The "secret" to get super smooth and delicious almond butter is to start from blanched almonds. Leaving the skin out yields a creamier consistency (bye grittiness!) and a better flavor. When I can, I try to use Marcona almonds, which are rounder and a bit sweeter than regular almonds. Don't worry if you can't get your hands on it, this recipe works great with regular blanched almonds!

    I used to blanch almonds by myself and trust me, it's very time-consuming so I highly recommend you get blanched almonds directly.

    How to Make the Best Almond Butter

    You start by coating the almonds with maple syrup, oil, and salt. As you can guess this butter is sweet and salty!

    Then transfer to a baking sheet lined with parchment paper and roast for a bit less than 2 hours. Roasting time and temperature have a major impact on the flavor of your almond butter, a short roast and it will taste bland, too much and it will have an unpleasant bitter aftertaste. I had the best results by slow-roasting the almonds. By using this technique, almonds are evenly roasted from the outside to the inside. Plus you have fewer chances of burning them.

    To make sure your almonds are perfectly roasted, remove one from the oven, let it cool 3-5 minutes and try breaking it. If it snaps and the inside is slightly golden brown, your almonds are ready.

    How to Make the Best Almond Butter

    Once your almonds have cooled a bit, transfer to a blender and blend on high speed for 5-10 minutes. The longer you blend, the smoother the almond butter! A food processor can be used but it won't give you a very smooth consistency.

    How to Make the Best Almond Butter

    Use this almond butter on top of oatmeal, toast, or in recipes like these Chocolate & Almond Butter Mousses, Chewy Almond Butter Snickerdoodle Bars, or for a savory recipe, these Almond Butter Sweet Potato Noodle Bowls!

    Let me know in the comments if you try this recipe!

    How to Make the Best Almond Butter

     

    How to Make the Best Almond Butter
    Print

    How to Make the Best Almond Butter

    How to Make the Best Almond Butter
    Print Recipe

    ★★★★★

    5 from 11 reviews

    Silky smooth roasted almond butter made with slow-roasted blanched almonds. Slightly sweet and salty, it's delicious on top of oatmeal, spread of toast or crepes, or used in sauces!

    • Author: Full of Plants
    • Yield: About 1 and ¼ cup 1x

    Ingredients

    Scale
    • 2 cups (280g) raw blanched almonds (Marcona if possible)
    • 3 tbsp (45ml) maple syrup
    • 1 tbsp (15ml) oil
    • ¼ tsp sea salt

    Instructions

    1. Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper and set aside.
    2. In a large mixing bowl, combine the almonds, maple syrup, oil, and salt. Stir to coat and transfer to the prepared baking sheet. Spread the almonds evenly.
    3. Roast for 1 hour and 50 minutes, stirring halfway through baking. After almost 2 hours, the almonds should be golden brown. To test if the almonds are evenly roasted, remove one from the oven and let it cool 2-3 minutes. Break the almond into two pieces, it should snap and the inside should be golden brown too.
    4. Let cool the almonds 10-15 minutes before transferring to a blender. Blend on high-speed for 5-8 minutes, scraping down the sides if needed, until very smooth. The longer your blend, the smoother the almond butter.
    5. Transfer to a clean jar and store at room temperature for a few months.

    Nutrition

    • Serving Size: 1 tbsp
    • Calories: 90
    • Sugar: 2.8g
    • Fat: 15g
    • Carbohydrates: 7.7g
    • Fiber: 3.1g
    • Protein: 6g

    Did you make this recipe?

    Tag @fullofplants on Instagram and hashtag it #fullofplants

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    Reader Interactions

    Comments

    1. Shannon

      July 26, 2018 at 5:07 pm

      This is definitely the smoothest looking almond butter I've ever seen! At some point I gave up on making an almond butter version of my favorite peanut butter cookies, because they were never smooth enough and always got kind of crumbly and gritty. I sort of declared to myself that almond butter just couldn't work as a stand-in for peanut butter because of the texture, but I feel like your version without the skins and with slow roasting might be a game changer on that. Thanks for sharing, I'm really excited to try it out! Did you ever try it without the added sweetener?

      Reply
      • Thomas

        July 27, 2018 at 7:16 am

        Thank you Shannon! Well, I guess you won't find your cookies gritty with this one 😉 I haven't tried without added sweetener though, but I think it should work pretty well too. Even with the added maple syrup, it's not overly sweet and you can still use it in savory dishes.

        Reply
    2. Claire

      July 27, 2018 at 6:01 pm

      Hi Thomas, it looks absolutely perfect !! As I am fond of low temperature cooking, I am going to do it 🙂
      Do you need a super blender to do it (2000 W) or a 1000 W blender is sufficient?
      Thanks for sharing !

      Reply
      • Thomas

        July 27, 2018 at 6:49 pm

        Hi Claire,
        Thanks! 1000W should be enough, mine is 1200W and the butter is very smooth! Just be patient and let it run until you are satisfied with the texture 😉

        Reply
    3. Birgit Kerr

      August 01, 2018 at 6:36 pm

      Oh my! This is the most delicious almond butter I've ever had! Or any nut butter, for that matter! Kid approved, too, btw. Even the "I don't like nut butter!" kid asked for it on bread with some homemade jelly! Thank you for the great recipe!

      ★★★★★

      Reply
      • Thomas

        August 02, 2018 at 12:39 pm

        Awesome! I'm so happy to hear you and your kids liked this almond butter 😉
        Thanks for the feedback and rating Birgit!

        Reply
    4. Karen O

      August 26, 2018 at 8:59 pm

      Work to roast almonds plain, then add the syrup, oil, and salt when starting them in the blender?

      Reply
      • Karen O

        August 27, 2018 at 12:05 am

        Work to roast almonds plain, then add the syrup, oil, and salt when starting them in the blender?

        Update: I went ahead and tried it that way; it seemed to work well.

        Reply
        • Karen O

          August 27, 2018 at 1:33 am

          PS - Those on a vegan diet better supplement certain vitamins, like some of the B’s that are only/mostly in meat.

          ★★★★★

          Reply
          • Ashley

            November 21, 2019 at 11:28 pm

            What does being vegan or not have to do with making almond butter?

            Reply
    5. Charles Mixon

      September 24, 2018 at 10:07 pm

      The taste of this almond butter is great. I only have a food processor so I have to be happy with a more granular butter.

      Reply
      • Thomas

        September 25, 2018 at 6:03 am

        Glad you like it Charles! The longer you process the smoother! Also, it helps to make a double batch if using a food processor, it usually yields a smoother texture.

        Reply
    6. Jane

      February 01, 2019 at 2:19 pm

      Hi Thomas, I’m very excited to discover your page and try things out!
      What oil did you use?

      Reply
      • Thomas

        February 03, 2019 at 7:24 am

        Hi Jane,
        Any neutral oil will work, I usually use rapeseed oil.

        Reply
    7. Valeria Shanti

      February 15, 2019 at 5:28 pm

      Thank you very much Thomas!! Your recipe banana bread Is beautiful!!

      ★★★★★

      Reply
      • Thomas

        February 22, 2019 at 7:32 am

        You're welcome!

        Reply
    8. Kathryn

      May 20, 2019 at 3:05 pm

      Ohmygod! This is delicious and so much better than store bought! I blanched my own almonds cos it's cheaper and it's easy... boil them for 1 minute, run under cold water and squeeze them gently, skin will pop right off xxx

      ★★★★★

      Reply
      • Charles

        May 20, 2019 at 6:33 pm

        Good tip, Kathryn. I was buying the blanched almonds which are quite expensive. Thanks.

        Reply
      • Thomas

        May 28, 2019 at 12:30 pm

        Thanks so much for your rating Kathryn! 🙂

        Reply
      • Raj Malyala

        April 20, 2020 at 10:31 pm

        Can I try it without maple syrup

        Reply
        • Garam Masala

          July 09, 2020 at 10:56 pm

          No you can not. The audacity!

          Reply
    9. Cissa

      August 30, 2019 at 8:59 pm

      Can I use "slivered" almonds? I' m assuming just bake less time? I've tried other recipes and it didn't turn out, even with oil it was much too dry. Your recipe seems wonderful! Cant wait to try it.

      Reply
      • Cissa

        August 31, 2019 at 12:17 am

        I DID IT! I used the slivered almonds, It is delicious and looks just like the picture! I only baked it for 1 hr and 14 min. (first 40 min, then 30 min, then 4 min) then I was concerned that I over bake, but probably could have baked a little longer. I used my vitamix, it took no where close to 10 min, but I really don't know how long I blended it. The hardest part of this process was getting it out of my Vitamix. LOL. It was a little too sweet for me. I'll use half or 1/3 of the maple syrup next time. Thank you for this delicious and easy recipe!

        ★★★★★

        Reply
        • Thomas

          August 31, 2019 at 6:51 am

          Awesome! So glad you liked this recipe Cissa!
          Regarding the sweetness, did you weight the almonds or used the same amount in cups for silvered as noted for whole almonds? I guess volume is a bit different.

          Reply
          • Cissa

            September 01, 2019 at 8:08 am

            I did not weigh them, just measured 2 C. That is actually the whole package that I bought. Fisher brand, bought at Walmart. Thanks for this recipe! My husband loves it!

            Reply
          • Cissa

            September 01, 2019 at 2:39 pm

            I used 2 cups, the whole package that I got at the grocer, a common brand found in the baking dept. I don't know the weight, and the package is gone now. My husband loves it. It will be a staple in my home!

            Reply
            • Thomas

              September 04, 2019 at 6:01 am

              As long as you like it! Thanks for the feedback 🙂

    10. Rakshika

      August 31, 2019 at 3:37 pm

      Hi Thomas, have been looking for a good recipe for sometime now and tried it as per your steps and very happy with the outcome.........smooth and absolutely tasty, the best I've tasted compared to store bought varieties. Thank you for sharing. Look forward to trying out some of your other recipes as well.

      ★★★★★

      Reply
      • Thomas

        September 04, 2019 at 5:57 am

        Awesome! Glad you like this almond butter 😉

        Reply
    11. nicole de jong

      May 13, 2020 at 4:28 pm

      I don’t know what I did mines crumbled

      Reply
      • Thomas

        May 15, 2020 at 5:26 am

        Crumbled?

        Reply
    12. Brenda Brown

      August 24, 2020 at 3:05 pm

      If you don’t have a powerful blender, don’t waste your time with this recipe. I wasted time, almonds, electricity and hours of frustration. I followed the directions exactly and ended with clumps of gritty and clumpy almond mush!! I tried another recipe which came out smoother, but I wanted to try a recipe using blanched almonds, in hopes of achieving a creamier texture. I wasted additional time cleaning the stuff out of my blender.

      Reply
      • Thomas

        August 31, 2020 at 7:02 pm

        Hi Brenda,
        I'm assuming the other recipe didn't include maple syrup, that tends to make the butter a bit harder to process at first, but then comes out very smooth.

        Reply
    13. Ellie

      November 08, 2020 at 11:22 pm

      I can't tell you how happy this recipe makes me! It's AMAZING! I really disliked store-bought almond butter, but this stuff is even better than peanut butter! My cheap blender struggled mightily, however, so I'm already planning on getting a new one just to make more of this.

      Thank you! You should do this to peanut butter, too 🙂

      ★★★★★

      Reply
      • Thomas

        November 09, 2020 at 6:34 am

        Thanks Ellie, glad you liked this recipe 🙂
        Regarding peanut butter, peanuts are already shelled and usually we use them without the skin already.

        Reply
    14. Sharon

      November 25, 2020 at 11:06 pm

      Have you ever canned vegan butter,, if so how?

      Reply
      • Thomas

        November 26, 2020 at 8:15 am

        Canned butter? I have never heard of or tried that, sorry.

        Reply
    15. Marlene

      December 18, 2020 at 9:09 pm

      Thx Thomas! After reading many nut butter recipes, I'm going with yours - I like slow roasting the almonds (vs burning ) and how creamy smooth yours looks.
      I know I'm lucky here in No CA, USA to have fresh, raw almonds from a ranch nearby. Do support local farmers whenever possible, for your sake as well as theirs! These make the best almond milk. I presoak the raw almonds overnight, changing the salted (helps w/enzymes) water a few times as needed. Then the skins slip off easily too next morning.
      I'll make this later today and let you know my thoughts in an update. Note: I plan on using almond extract and vanilla both.

      ★★★★★

      Reply
      • Thomas

        December 22, 2020 at 8:57 am

        Hope you will like it Marlene!

        Reply
    16. Aurélia

      December 19, 2020 at 8:11 pm

      I'm going to add my voice to the choir of praise with this simple but oh-so-effective recipe which turned out marvellously well! I just finished my first-ever batch of almond butter, following your instructions to a fault and there it is, in my jar, smooth and tasty as possible. I thought there may be some liquid to add before the blending, but no, and I double checked the time needed, so I can testify to the fact that yes, you do need to mix it for quite a while before the almonds first turn into a coarse sand, then a flour and finally a smooth cream that tastes heavenly.
      From the bottom of my heart, thank you again, Thomas, for sharing!
      Petite note en français aux francophones, donc, recette extra qui m'a permis de réussir sans encombre ma première verrine de beurre d'amandes avec un goût exquis et une saveur sucrée qui n'est pas écoeurante (juste 3 petites cuillers de sirop d'érable, rien de bien méchant). J'ai utilisé de l'huile de pépins de raisins pour sa neutralité). Une vraie réussite. Je vais tenter à présent la bûche dont la recette se trouve sur le blog aussi et si c'est un succès, je vous dirai. 🙂
      Avec toute ma reconnaissance,
      Aurélia

      ★★★★★

      Reply
      • Thomas

        December 22, 2020 at 9:00 am

        Merci beaucoup pour ton retour Aurélia, content que la recette t'ai plue !

        Reply
    17. Billy

      September 22, 2021 at 3:11 pm

      I've only got a 700W blender and it was struggling a bit so my butter isn't as gorgeously smooth as yours looks but this is a very tasty recipe. I will definitely be making this again although hopefully with a better blender next time!

      ★★★★★

      Reply
      • Thomas

        September 22, 2021 at 5:20 pm

        Thanks for your feedback Billy 🙂

        Reply
    18. Davina Browning

      January 09, 2022 at 3:55 am

      Can I use honey instead of maple syrup ?

      Reply
      • Thomas

        January 09, 2022 at 4:14 pm

        That should work!

        Reply
    19. Toastie

      January 14, 2022 at 7:24 pm

      I followed the recipe precisely and the outcome was silky smooth golden almond butter with perfectly balanced flavours. Far better than any other almond butter I have tried. I'm so impressed I now have blanched hazelnuts slow roasting in the oven to make more nut butter.

      ★★★★★

      Reply
      • Thomas

        January 14, 2022 at 8:42 pm

        So glad you liked this almond butter! Thanks for sharing your feedback 😉

        Reply

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