Peanut butter is a staple in most American families, but did you know that the peanut is not a nut at all? It is actually a legume and in the same family as beans and soy. Our family avoids most legumes because of the impact they can have on the gut and instead use natural nut butters made from soaked nuts.
Like most foods, almond butter is quite simple to make yourself, and this homemade version is healthier for you and is easier on your wallet.
A Note About Almonds
Almonds, as well as other nuts, contain moderate levels of phytic acid and enzyme inhibitors that interfere with the body’s ability to absorb nutrients.
It is simple to reduce the phytic acid in nuts by soaking them before you eat them. The process involves soaking the nuts in warm salt water and then drying them in either a dehydrator or a very low-temp oven.
An easy way to do this is to dissolve 1 tablespoon of sea salt in 3-4 cups of warm water. Add 2 cups of organic, raw nuts (in this case, almonds) and soak for at least 7 hours (I like to leave them overnight). Drain the water and rinse in a colander. Then dry the nuts in a dehydrator or in a low-temp oven (ideally no more than 150 degrees) for 24-48 hours. Be sure that they are completely dry because any remaining moisture can allow the nuts to mold.
I go into much more detail in my post on the benefits of soaking nuts if you are looking for a bit more information.
Homemade Almond Butter Recipe
Almonds are packed with fiber, magnesium and vitamin E and are valuable for making many health food alternatives like almond milk, almond flour, and almond butter.
I use almond butter to make coconut no bake cookies which are a favorite at my house. Almond butter also makes a great topping on almond flour pancakes and can be added to smoothies to boost nutrients and give a rich, nutty flavor.
See below the recipe for different flavor variations of almond butter and a link to homemade almond milk!
Homemade Almond Butter Recipe
Servings
Nutrition
Notes
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Almond Butter Variations
- Honey almond butter: For honey almond butter, replace 1 of the tablespoons of oil with honey (or both for a really sweet treat)
- Cinnamon pecan butter: Use pecans instead of almonds and replace 1 (or both) of the tablespoons of oil with real maple syrup. Follow the steps above until smooth. Add 1 teaspoon of cinnamon and pulse until incorporated.
- Other nut butters: Substitute any other nut you like such as hazelnuts, cashews, walnuts, or pistachios.
The Best Pre-made Almond Butter
Making your own almond butter is definitely the least expensive option and a way to ensure that you are getting a high quality almond butter by soaking and dehydrating the nuts yourself. If you don’t want to make your own, I highly recommend the Better Than Roasted brand of almond butter (and other nut butters) available here. These nut butters are certified organic and are soaked, sprouted, dehydrated, and made into butters without being heated to retain the most nutrients.
Make Almond Milk too!
Almond milk is another super easy thing to make at home and you’ll save a lot over store bought varieties. Here’s my favorite homemade almond milk recipe (and you can make your own coconut milk too if you prefer that!).
What is your favorite nut butter? Did you make it yourself?
Mmm, this was good! I sprouted then roasted my almonds, added 1/2 cup MCT oil and only 2 tbsp of honey and omg… cant stop eating it 🙂
Is there anything wrong in dehydrating in the oven for 15 min at 250 F?
Yikes. I should have read your recipe first. I soaked but did not know to dehydrate so now I have a blob of almond meal with a little olive oil in the food processor, have been trying on and off all afternoon, giving my processor breaks as it’s heating up. Any way to salvage what I have or get it into butter still? I don’t seem to tolerate almonds as well and thought maybe soaking them first would help. Thanks!
Can I use strained almonds from making almond milk to add to the almond butter while in the food processor?
I haven’t used soaked (that’s why I’m here) but you don’t need oil to make almond butter. It just takes longer but it gets super-smoothy without any oil (Cashew butter, on the other hand I can be as patient as I want to be, and take a lot longer than I do for almond butter, but it doesn’t happen. Cashews are roasted at such high temperatures (“blast oven”) to get them out of their shells, that they must lose some oil in the process. Anyway, be patient. In both the Vitamix and the Cuisinart I do on for 30 seconds and off for 30 seconds. The Vitamix will turn itself off it gets overheated but I’ve killed 2 food processors making nut butters by letting them overheat too often.
It took me two days of overheating my vitamix to make (a delicious) almond butter from soaked, dehydrated and roasted almonds. I’ve read since that soaking strips the oils and adding a bit of oil is necessary.
Where do you buy raw non irradiated nuts from?
Try Bremner Farms in Chico, Ca. for raw unpasteurized almonds. Order online. They also grow and sell walnuts.
My oven’s lower temp is 170. Do you think that’s ok or will it burn?
Can I use almond flour to make almond butter? Just add sea salt and oil and blend it up and I should get the same results as with whole almonds? I usually don’t have almonds on hand…
Why do you use oil at all? I’ve never soaked almonds but when I make almond butter, I roast the raw almonds and just put them in a food processor. They make their own oil so I’m just curious why you add anything since my whole reason for making homemade nut butters is so there’s nothing added to it like store bought. Thank you.
Where can you buy good quality raw almonds?
Amazon.com the brand is Terrasoul superfoods is raw unpasteurized organic almonds ect.
Is drying really necessary? Why not just butter them after the soak.
I’m making almond butter for the first time, I soaked, sprouted and dehydrated the almonds.
In the blender, my blade keeps flying off the center so I have to keep opening and pouring out the almonds and putting it back on. Is there a trick? I went to 1 cup at a time.
I’ve added at least 4-5 tablespoons of oil. and it’s still not creamy. What am I doing wrong? Using MCT oil.
thanks dori
I have the same question ???
I would love to read the responses to the questions posted but I only see one response to one question.
Can the almonds be purcased already soaked and dried? Just curious. This recipe looks great! Thanks! Some almond butters in our area are pricey but not organic and another brand is cheap but not organic and more oily. Would like to try my own.
Do you use filtered water or is tap ok?
We have a whole house filter so even the tap water is filtered…
If you dehydrate in the oven do you still need 24 hours?
It depends on the oven, but usually no.
Would leaving the oven on for 24-48h not cost a bomb on electricity, even on a low temp? I know store bought almond butter is super expensive but surely cheaper than doing your own in the oven? Lovely recipe otherwise if you have a dehydrator.
I’d use less oil – but that’s just me. Out of curiosity, what legumes DO you use? We use French lentils, and occasionally dried peas, but few beans and definitely no chickpeas! (Bad gas!).
I would love to know as well ??
Do you have to let the almonds soak?
I always do Donna. The soaking process isn’t so much for the recipe but for allowing your body to digest and get more of the nutrients found in the nut. As most nuts have the phytic acid and enzyme inhibitors that do not allow your body to absorb key nutrients found in the nuts. The soaking process will help break down he inhibitors and phytates.
No, you don’t have to since in tv shows they make almond butter and they don’t soak the nuts I hope this helped you!
Love making homemade almond butter, I use to not soak them, and just use raw and it use to taste amazing and more nuttier, after learning about the soaking process, I tried that and feel I cannot get them to the right consistency and flavor, It just doesnt taste as good! Whats your secret with the consistency with soaked almonds? I do dehydrate them for 8-9 hours as well.
Bre, that may not be long enough thats why. I tend to do mine for at least 24 hours on a really low temperature. I know some nuts need to dehydrate longer then others like almonds need to longer then cashews. But I usually do mine about 150 degrees, for anywhere from 12-24 hours. Maybe that will help with the consistency for you.