Creamy Almond Butter

Creamy Almond Butter

Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!

Yield: 2 cups almond butter


2 cups raw almonds

2 tbsp. canola oil (optional)


For this recipe I used my blender, you can also use a food processor.

First add the oil and then the raw nuts. Start on a low speed,  periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.

After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.

For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


5 thoughts on “Creamy Almond Butter

  1. I’m so glad you made this! I had to scrape the bowl a few times to get it to mix right. Adding the oil first can help the mixing go a little better. I’ll make a note in the recipe. And to answer your question, I would keep it in the fridge, it will last longer, up to 6 weeks.

    Liked by 1 person

  2. I finally tried this recipe this morning, Julie, but I had to add a little water to keep the blades of the food processor going. I made the mistake of adding the oil to the almonds, instead of putting it into the bottom, and that might have made a difference. I will reverse the order next time. It is nice to have almond butter again, and a lot cheaper to make it myself. Just one more question: Do you keep the almond butter in the fridge?

    Liked by 1 person

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