While grocery shopping last spring, I stopped on the peanut butter aisle to replenish my almost empty jar. As I stared at all of the brands and flavors—honey roasted, white chocolate, dark chocolate, jelly mixed in (what happened to the days where it was simply creamy or crunchy??)—I glanced up at the shelf above and noticed the small selection of almond butter jars. On a whim, I grabbed one, along with my favorite creamy peanut butter, and continued my shopping.
Back at home, I cracked open the jar and slid in a spoon. (I always open a jar like this!) After my first lick, I scrunched my nose a little bit. I expected it to taste a little sweeter, like peanut butter, and not be quite so… Liquidy.
So I scratched the spoon idea and spread the rest on a piece of bread. That tickled my taste buds a little more, and I didn’t notice the thinner texture as much that way. But I only opened the jar about once a week to make a slice of toast, instead of multiple times a day like with peanut butter.
Over time, the flavor began to grow on me. One piece of bread each week grew into two, then three, then… Before I knew it, I had polished off the entire jar of almond butter because I stuck my knife in multiple times a day!
I started sampling different brands of almond butter from the various grocery stores nearby, but after a few shopping trips, I quickly picked a favorite: Trader Joe’s creamy almond butter. With just two ingredients, its simplicity let the almond flavor shine, and I adored the bright bite from the big flakes of sea salt they used. I hoarded that jar and barely shared with anyone!
Since an almond butter addiction can become a costly habit (over $5 for a tiny jar??), I decided to make my own instead based on my favorite from TJ’s. That resulted in this Easy Blender Almond Butter! Two ingredients, 10 minutes, and it’s the best almond butter I’ve ever tasted.
Since the ingredients are fairly straightforward—roasted almonds and coarse sea salt—let’s focus on the process. To start, you’ll need a high-speed blender with really sharp blades. I recommend a Ninja, Blendtec, or Vitamix. The blender must be able to handle staying on for at least 10 minutes while chopping nuts without overheating.
Note: A food processor will also work too!
Every so often, you’ll need to scrape down the sides of the blender with a spatula. Some of the almond pieces will cling to the walls, so this ensures that the almond butter is smooth and creamy. I generally scrape down the sides every 2-3 minutes, or whenever the almonds stop moving and things need a gentle push to continue swirling around.
Once the almond butter is smooth and you’ve added enough salt to suit your tastes, it’s time to chill. The almond butter will be really warm and runny from the heat generated by the blender, so chilling helps it thicken, as well as prolongs its shelf life. I like to seal mine inside of little jars, but any airtight containers will work.
Now all that’s left is to grab a spoon and dig in!
Note: To see what the various stages during blending look like, watch the video below!
| Easy Blender Almond Butter | | Print |
- 2 c (286g) roasted unsalted almonds
- 1-2 tsp (6-11g) coarse sea salt
- Add the almonds to a high-speed blender, and blend on low for 7-9 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the salt ½ teaspoon at a time, blending for a few seconds after each addition, until the almond butter flavor reaches your desired taste. Transfer to an airtight container, and store in the refrigerator.
Not all roasted almonds are the same. Some brands are roasted longer than others and may taste slightly burnt, so make sure you like the flavor of the almonds you buy before turning them into almond butter. (The flavor only becomes more concentrated afterwards!)
Regular table salt will work as well. I prefer the bright burst of larger salt crystals, but use whatever you like best.
I recommend a Ninja, Blendtec, or Vitamix blender.
{gluten-free, vegan, clean eating, paleo, low carb, sugar-free}
More almond butter recipes from other food bloggers…
♥ Salted Caramel Almond Butter by Honey & Figs
♥ White Chocolate Cinnamon Almond Butter by The Messy Baker
♥ Almond Joy Butter by The Healthy Maven
♥ Vanilla Bean Almond Butter by Fit Foodie Finds
Amazon pops up in the middle of yr recipe, for Trader Joe’s
creamy almond butter at an OUTRAGEOUSLY increased price AND shipping charge. Amazon’s a real corporate criminal. I do agree that’s a great almond butter, and too bad about not being able to shop myself these days, so I’m encouraged to make my own! Judy, Queens, NY
I’m really excited to hear what you think of this homemade almond butter if you try making it, Judy!
I had to blend this for a while before it became a creamy consistency, and it was well worth it! I only had salted almonds on hand so I didn’t add any extra salt. Delicious!
I have made my own for years. I only use unsalted roasted organic almonds. No salt needed!
It’s hard to beat homemade, Judy! 😉
I’m wondering if this would work with peanut butter as well. I’m not a huge fan of the commercial natural peanut butters, and I don’t want to use the commercial peanut butters loaded with unhealthy ingredients either. I would like to try making my own but adding a touch of a more natural sweetener such as stevia. Any thoughts?
I really appreciate your interest in my recipe, Tricia! I’ve actually shared the peanut butter version of this recipe here (for creamy PB) and here (for crunchy PB). You can easily add stevia to it, if you’d like! I’d recommend waiting until the very end and adding it with the salt, once the peanut butter reaches a completely smooth and creamy consistency.
I’d love to hear how your homemade peanut butter turns out if you end up making some!
Hiya, can we use Almonds with skins on??? Or do they have to be skinless/blanched??? Thanks kindly. Sharon, Boo & Beanie xxx
Happy New Year 🙏 😊
Happy New Year, Sharon! Yes, it’s fine to use almonds with their skins still on. That’s what I do! 🙂 I’d love to hear what you think of this almond butter if you end up making it!
So, making this is the blender was way easier than my food processor. I definitely will be making almond butter this way.
I’m so glad you found this method easier, Shonda! Thanks for taking the time to let us know. We’re thrilled to hear you plan to make more almond butter in the future, too! 🙂