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Homemade Vanilla Almond Butter

Homemade Vanilla Almond Butter - recipe card

Rich, creamy vanilla-scented almond butter made from roasted almonds. Perfect for spreading on toast, adding to smoothies, or eating by the spoonful. This homemade version has no added oils or preservatives.

Ingredients

Scale
  • 1 1/2 cups raw almonds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F (177°C). Spread the almonds in a single layer on a baking sheet. Roast for 10-12 minutes, stirring halfway through, until they are fragrant and lightly golden. Roasting deepens the nutty flavor and helps release natural oils for smoother blending.
  2. Let the roasted almonds cool on the baking sheet for 5 minutes. Over-roasting can introduce bitterness, and cooling prevents overheating the food processor.
  3. Transfer the cooled almonds to a food processor fitted with the metal blade. Process on high for 1 minute until they form a fine, powdery meal. Scrape down the sides and bottom of the bowl with a spatula.
  4. Continue processing for 4-5 minutes, stopping to scrape every minute. The almonds will go through several stages: clumping into a ball, then slowly releasing oils to become a smooth, flowing butter. Do not rush — this gradual process is essential for creaminess.
  5. Add the vanilla extract and salt. Pulse 4-5 times to incorporate evenly. Taste and add a pinch more salt if desired, or a teaspoon of honey for sweetness. The butter should be pourable and silky.
  6. Transfer the almond butter to a clean glass jar with a tight-fitting lid. Use immediately or store as directed. The butter will thicken slightly upon cooling.

Notes

Store at room temperature (up to 2 weeks) or refrigerated (up to 3 months). If refrigerated, let it sit at room temperature for 15 minutes before using. Natural oil separation may occur — simply stir well. For crunchy almond butter, fold in 1/4 cup chopped roasted almonds after blending.

Nutrition

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