Healthy Blender Vanilla Bean Almond Butter
Yields: about 1 cup + 2 tablespoons
This almond butter tastes even better than the “fancy” store-bought jars, and it’s so easy to make! It’s perfect for spreading on toast, baking into cookies, or even just eating it straight from the jar with a spoon! The almond butter will keep for at least 3 months (if not longer!) if stored in an airtight jar in the refrigerator.
  • 2 cups (285g) roasted unsalted almonds (see Notes!)
  • 2 tsp vanilla bean paste (I use this one!)
  • ¼ tsp salt (or adjusted to taste… I often use more!)
  1. Add the almonds to a high-powered blender, and blend the almonds until smooth and creamy, with a texture similar to thick honey, stopping to scrape down the sides as needed. Add the vanilla bean paste and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Notes: It isn’t always easy to find roasted unsalted almonds, but you can easily roast your own raw or “natural” almonds at home! Place them on a foil-lined baking sheet (for easy clean-up!), and bake at 350°F for 8-10 minutes or until fragrant. Cool completely to room temperature before proceeding with this recipe.

Lightly salted roasted almonds may be substituted, and reduce the amount of salt called for in the recipe to compensate.

For a stronger vanilla bean flavor, increase the vanilla bean paste by an additional teaspoon. From my experience, it seems like more vanilla bean paste causes the almond butter to thicken (or look like it has “seized!”). If this happens to you, then add any neutral tasting oil (except coconut oil!) ¼ teaspoon at a time to your blender, and continue blending until the almond butter is the consistency that you’d like.

I prefer my vanilla bean almond butter without any sweeteners, but you’re welcome to add some if you prefer! My favorite is ¼ to ½ teaspoon of vanilla stevia (I buy it online here because that’s the cheapest price I’ve found!). Pure maple syrup, honey, and agave also work. I typically avoid granular sweeteners because they don’t always evenly distribute throughout the almond butter.

You’ll want to use a blender (or food processor!) with very sharp blades and a strong motor. This ensures that the almond butter turns out smooth and creamy without overworking your machine. This is the blender that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out this blog post, you’ll see lots more recipes of mine you can make with it!) See the text of this blog post above for more information about the best blenders!

For the thickest texture, wait at least 12 hours after refrigerating before dipping in your spoon!

{gluten-free, clean eating, vegan, low carb, low sugar}
Recipe by Amy's Healthy Baking at