Homemade Roasted Almond Butter

Homemade Roasted Almond Butter


My latest addiction? Almond butter. Seriously, this must be the best thing on earth. I can literally eat it straight out of the jar with a spoon, that is how much I love it. Naturally you can use this exact same procedure for any kind on nuts you wish, but some is definitely tastier then others. For some reason I really want to try out making pecan butter, as I think that would taste absolutely amazing.

Homemade Roasted Almond Butter

This is far from my first try making almond butter. I have tried making it raw several times to no avail. All in all I must have spent several hours standing in front of my beloved food processor, scraping down the sides in hopes of getting that smooth delicious consistency. It never worked. If you manage to make raw almond butter then more power to you, but if this is your first try I recommend roasting the almonds first. I think this is because when roasted, almonds (like all nuts) starts to give out a bit of oil making it a lot easier to work with.

I really wanted to utilize the left-over almond pulp that remains after making Homemade Raw Almond Milk, and it actually worked perfectly! Just make sure you roast it properly to remove all the liquid before attempting this.


Homemade Roasted Almond Butter


The best part about this recipe is without a doubt that you end up saving so much money by making it from scratch. Here in Norway you can easily end up paying around 8 $ for just one liter of almond milk. If you want to buy a small jar of almond butter you have to be prepared to fork up about 10-15 $. Yes, it really is that expensive… However if you find a store that sells almonds in bulk, you can get both one liter of almond milk and a small jar of almond butter for the meager price of 4-6 $. Yay for saving money!


Homemade Roasted Almond Butter

Homemade Roasted Almond Butter


Homemade Roasted Almond Butter

makes about 2 cups


  • 2 cups almonds (or left-over almond pulp from making almond milk)
  • a pinch of maldon salt



1. Spread almonds (or almond pulp) out on a baking tray lined with parchment, and dry-roast them in the oven at 200 degrees Celsius/390 degrees Fahrenheit. Stir every 5 minute or so and take them out when they are golden brown, usually this takes about 15 minutes. If you are using the almond pulp from the almond milk recipe it might take a few minutes more, and it is vital that they are completely dry before you take them out of the oven!


2. Place the roasted almonds into a food processor and get working. Make sure that you let them cool completely before proceeding to this step, as any steam will make it harder to process. Also keep in mind that making nut butters take a lot of time, the exact amount depending on how good your food processor is. It is however incredibly important that you do not get impatient and add in any liquids! If you do this, the entire batch is ruined. Usually it takes my food processor around 1o minutes of processing to reach the perfect creamy consistency. Remember to scrape down the edges when needed and even if it looks like it is going nowhere, hang in there. Suddenly it loosens up and you end up with smooth delicious almond butter!


Homemade Roasted Almond Butter

Homemade Roasted Almond Butter

Homemade Roasted Almond Butter


I am truly amazed of how versatile almonds really are. I mean, homemade almond milk and almond butter? YUM! I even made Spaghetti with “Meatballs” using the remaining almond mass after making the milk. The possibilities are endless it seems.

Oh well, enjoy your almond butter and best wishes to you!



    • says

      I have heard of people doing it before, but I know that I never could using my blender. Perhaps if you have a really high-speed quality blender, you might be able to make it. But be prepared for it to take a while longer, and having to scrape down the sides quite often.

      If you are a vegan or make a lot of vegan recipes I would highly recommend investing the money to get a really good food processor! I have no idea how I survived so long without one myself :)

      • says

        I burned out my food processor trying to make butter from my dried almond pulp. All I got was super fine almond flour. What brand food processor do you have?

        • Dana says

          Hi ladies, I noticed your comments regarding food processors. Please, please, please look into a Thermomix – http://www.thermomix.com/en/home/. Whilst there is a considerable investment in the beginning it will soon pay for itself with everything you can do in it (including cooking). I would never be without mine and just for your info my nut butter takes 1 minute and it’s super smooth – yes, that’s 1 minute! If you would like further information, let me know

        • says

          I burned out my blender after 20 minutes then read somewhere else that it is impossible to make butter from the pulp as there is no milk. Maybe with a better blender. I now have amazingly fine pulp though. :)

  1. Mirani says

    I just made this for the first time! I was so excited when I watched it turn from a fine dust to a dough and finally, a butter! It was like a really awesome science experiment!!

  2. says

    OMG, thank you, thank you, thank you!!! I hated throwing away the pulp from my almond milk, and now I get to have my almond milk and butter too!

  3. Laura Dickason says

    Hi Solveig, I’m looking into buying a good quality food processor and don’t know where to start! Do you have any advice on what to look for when choosing one? Or, can you recommend a good brand? Love your recipes! :)

  4. Julia Mai says

    I recently discovered your blog and I am totally in love with it, thank you! I am a vegetarian myself, but very interested in health food and the possibility of becoming vegan. I found it hard though to sometimes make a recipe healthy, like you do. So I am soooo happy that I found your blog! It is awesome! I just got myself a hand blender and made almond butter for the first time last week. I think next time I will blend it a bit longer, so it will become a bit softer, but nevertheless it was still very, very tasty!
    Thank you for your awesomeness, I wish I knew as much about healthy food when I was 17. But I guess that I am just very happy that I discover more and more about it, and I am only 19 ;). You sound like a lovely person and you definitely inspire! Your blog is a good way to relax after a day at the university, I love just browsing around on it. Please keep doing it :) I cannot wait to try more of your recipes :) and you make me want to start my own blog as well (haven’t found time for it yet.)

    Love from Sydney!

  5. xueli says

    Hi! I loved your idea and tried to blend the almond pulp (after I dried it in the oven for 25 min). Unfortunately after 35- 40min… still nothing… I ended up with dry almond meal. Do you know what could have been the problem here?

    • says

      The only reason I can imagine as to why it didn’t work would be that it was still a little bit damp. Any liquid whatsoever, like for example if just cleaned the food processor and it’s not properly dried, will make it impossible! Same applies to the almond pulp; if it’s not completely dry it will not work :/

    • Jodi says

      I had the same result, with very dry almond pulp. I think it is due to the quality of the almond pulp. I process soaked almonds in my Blendtec blender. I believe there is more left in the pulp if the almonds are blended in a standard blender.

  6. Laurie says

    Solveig: It’s unbelievable to me that you are so young and so talented. Your command of English (American) is incredible–better than a lot of American kids! Am celiac, recently went vegan when an auto-immune thing surfaced, and your recipes have made it much more do-able. Thank you!

    Made cashew butter for the shortbread cookies. It took a while, as you promised, kept it going until the processor complained. The butter was warm, and the oil had separated. Looks like natural peanut butter, but not as creamy as your pictures show. Still OK? And using the almond meal: there is enough oil left after making almond milk? Just throw it in the processor, no oil?

    Again, a big admirer!

  7. Pina says

    I used the almond pulp but it did not turn into almond butter, just flour! I followed your instructions, any idea why it did not work? I put in processor for 20 minutes! I dried it in oven,etc.

  8. Will says

    I also tried the leftover almond meal from almond milk and it did not turn into butter. It was very dry and it just turned into flour.

  9. Rachel says

    I used leftovers from making almond milk – dried in the oven. 1st time wasn’t dry enough (I guess) so I put it back in until toasty golden brown and dry. 2nd time it never came together as butter after 15 mins. I added some coconut oil and it did come out more like butter but grainy and gross! :( I’m doubtful as whether this ever works, considering there must not be much oil left in the pulp after making milk. Very sad, I was excited about this one.

  10. says

    Yeah, this didn’t work at all and I used a Vitamix. I suspect since you make your almond milk with a food processor it doesn’t grind your almonds to a super fine pulp? Even going at it with my Vitamix (which makes plenty of nut butters from whole nuts) for 15 mins after drying with the oven cracked for hours amounted to nothing, and it doesn’t even take me that long to make nut butters usually. Its a shame, I really wanted to have another use for leftover almond meal besides just flour! Good idea though.

  11. Katie says

    Do you need to let the almonds cool before processing ? I was wondering if the steam from the hot almonds would cause it to not process correctly.

  12. Patticake says

    I guess I’m in the minority, but I had success on my first try. I made almond milk and put the pulp in the oven to begin drying and toasting. When it was starting to toast I added another cup or so of previously toasted almond meal and toasted them together for awhile. After they cooled enough to handle I put them in my ancient (about 30 years old) food processor and started processing. I stopped it every minute or so to stir down, and also to let the motor cool down so I wouldn’t burn it out. It went through noticeable stages and started to clump together. I knew it would be successful when I noticed a slight oily sheen during one of the stir-downs. I stopped after it became a thick paste and was shiny throughout. It might have been a little smoother and a better consistency if I had gone longer, but it was good enough and I was thinking of the long-term health of my processor. I may work out a deal for future batches with a friend who has an industrial Vita-Mix so I don’t kill my trusty little workhorse.

  13. JDM says

    Thanks for such a great site. I was looking for something to do with all the almond pulp after making almond milk. Your directions for making almond butter with the pulp worked just great! Thanks!

  14. EJ says

    I have a Ninja 1500 watt blender and food processor. I put my almond pulp in the food processor and have been blending on and off for 30 minutes. I do not see any signs of almond butter forming. The almond pulp gets stuck to the sides, and I continue scraping it down. I stopped now because my processor was getting quite hot and I was afraid it would overheat. Does anyone have any tips? I have been reading other sites and some say you cannot make almond butter from the almond pulp because all the oils are gone. Thanks for any suggestions.

    • joy says

      So many people having trouble with their food processor!!! I echo Dana (4th July 2014) You all need a Thermomix. It literally will do this in 1 minute, even less. There is nothing else like it on the market. I gain no benefit from recommending one, its just my enthusiasm. I have had my model for nearly 3 years without a minute of trouble. Strongly recommend. – http://www.thermomix.com/en/home/.

  15. Deanna says

    I gave this my best effort. I dried the pulp for nearly an hour stirring every 10mins. I let it cool thoroughly. Then I processed it for 30 mins (in 10 min chunks) to try to achieve a nut butter consistency. Unfortunately it never came together. I had similar issues that others above mentioned. The ground almonds clump and stick to the sides of the bowl and below the blades. I love the idea of this recipe, but I’m not willing to invest 2 hours and a possible burnt out motor to make this. I’ll have to find another way to utilize my pulp. ; ) thanks for the idea though, glad it works for you!

  16. says

    Is it better to immediately roast them after soaking or dehydrate them first and then roast ? I only have a microwave oven with convection setting. When dehydrating my Almond nuts in my convection oven at 40 degC (it’s the only lowest setting available) for 17 hours, (some people say Almonds should be dehydrate up to 24 hours) I notice my almonds look like it has shrunk and STILL felt like it is moist. I split open in half and notice water in the almonds. Prior to 17 hours, at 15 hours, I assume the almonds are still not yet dry because I feel like it is still moist and the middle of the almonds are still very white in colour, (I read somewhere if you split the almonds in half after dehydrating, to know that it was successfully dehydrated, the almonds shouldn’t be very white in color) and so I continue another additional 2 hours. That’s when at 17 hours I notice some of the almonds shrunk, the almonds are not crunchy, instead I can easily pressed the almond in between 2 fingers bcos it is soft and felt like it is still moist. I wonder where I go wrong. Am I suppose to dehydrate till it is 24 hours ? Will that not shrunk the almonds further ? So, will it be a better idea to immediately roast and skip dehydrating ?

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!