Homemade Soaked Almond Butter

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Yield: 2 cups

Store-bought almond butter is made from nuts that have not been soaked to remove the digestive disturbing properties of the nuts. Since my husband really likes almond butter, I often make my own using soaked & dehydrated almonds. The oil in this recipe is optional, but highly recommended. It helps the texture become smooth. Without the oil, the almond butter will be rather dry. The roasting step is also optional. I actually prefer not roasting the almonds. But my husband, the primary almond butter eater, loves the toasty roasted flavor. Since I sprinkle sea salt on my soaked & dehydrated nuts, I don’t add additional sea salt to the recipe, but feel free to please your palate!

1 lb soaked almonds
2 tbsp unrefined palm oil or unrefined coconut oil (optional)

Optional First Step – Preheat oven to 350˚. On a large sheet tray, spread almonds in a single layer. Bake for 10 minutes; almonds will be fragrant and lightly browned. Set aside to cool for 10 minutes.

My mom’s pretty hands are featured in the above photo. Mine look more like hers each day. I like that…

If making crunchy almond butter, remove 1/2 cup of almonds and roughly chop. Set aside.  Place remaining almonds into the bowl of a food processor. Turn on the motor and process for 1 minute; almonds will be grainy.

Add oil and turn back on the motor.  After several minutes, almond butter will turn into a ball. After several more minutes, it will separate from the ball and stick onto the sides of the bowl. Finally, almond butter will become smooth. The whole process will take approximately 5 minutes. Once smooth, if making crunchy almond butter, add chopped almonds back to the bowl and pulse until combined. Scoop into an airtight container and refrigerate. Almond butter will thicken slightly when refrigerated.


  • julie

    Hi! How long do you soak your almonds? And then when you don’t roast do you grind when they are wet, yet?

    March 6, 2012
  • Tiffany

    How long does this last before it goes bad?

    April 13, 2012
    • Molly Chester

      Oh… a couple months in the fridge, and a couple weeks on the counter. It will likely be gone before it goes bad! :)

      July 14, 2012
  • Megan

    Hi Molly, to circle back on Julie’s question, if you don’t roast the almonds, do you still dehydrate them before making the butter? Thanks!

    August 8, 2012
  • April

    Hi! Great post! I’d like to third the question asked above- after you soak the almonds, can you grind them directly into almond butter or is it mandatory to dehydrate/roast them before doing so? Thanks!

    September 29, 2012
  • Jeramie

    Frustrated. I followed the instructions above (only used 1 pound of nuts though) and I’m STILL blending, blending, blending. I’ve added 3 T of coconut oil and it still only resembles a graham cracker crust with lots of butter. Any suggestions??

    April 8, 2013
    • @Jeramie I had the same problem. I gave up after 50min of blending. It ended up being mostly smooth, but not as smooth as most claim it’s supposed to become.

      I had just got a Black and Decker food processor specifically to make almond butter. What make do you have?

      April 23, 2013
      • Molly Chester

        I use a Cuisinart. It should definitely not take 50 minutes, so it may be the machine??

        July 4, 2013
    • catherine

      Thank you for posting that link about palm oil. It is so important to know this and to avoid contributing to this massive problem. Orangutans are almost extinct due to the rapid deforestation in Indonesia for palm oil. So sad.

      September 26, 2014
  • Holly

    Hi Molly. Thank you for the recipe. I too am interested in an answer to that question a few people have asked already. If I don’t want to roast the almonds (like you suggested), can I just blend them right after they’ve been soaked (and are still wet), or do they still need to be dehydrated somehow? Thanks!

    February 1, 2014
  • Brenda

    Yes dehydrate the almonds after soaking them, otherwise you will have an Almond Slurrie. You must get the water out. Oil and Water don’t mix.

    April 4, 2014
  • Gretchen

    To answer the grand question! I did two experiments and the almonds that were not roasted didn’t make butter(but they made a perfect base for adding dates and figs and some pecans to make a yummy bar!) the roasted almonds did I fact work with my cuisinart food processor!

    April 27, 2014
  • james

    maybe roast half the almonds for flavour and then keep the other half raw for nutrients and enzymes etc? Think I’ll try that, thanks for the info :)

    December 15, 2014
  • Julie

    I am thoroughy confused with all of the above. I have soaked my almonds and then put in the toaster oven overnight on warm to dehydrate them. Is putting them in the oven like you said, to “quickly dehydrate them. Because if I do not watch the almonds closely, they will get a beyond roasted flavor when dehydrating and almost taste burned. Can you slightly dehydrate and grind? I read once that you can grind the nuts without oil, that the grinding is what brings the natural oils of the nut out. But it takes time. But when mine have dehydrating on warm for overnight and then maybe an additional couple hours in the morning when I have tried to just grind them they are so dry from the dehydrating that I couldn’t imagine them having any oil left?? So then wouldn’t it make sense to grind right after soaking or at least dehydrate only for a few hours just enough to get some of the water off?? ARRHHH! help!! : )

    January 11, 2015
    • Molly Chester

      Even when they are thoroughly dried out, they will still produce oil.

      February 12, 2015
    • Cristine

      If you just follow the recipe you won’t be confused. It is very easy to make.

      September 25, 2015
  • Mark

    Hi Molly,

    Instead of Dehydrating the almonds, after soaking them, can I just follow your first step of putting them in the oven at 350 for ten minutes?

    March 30, 2015
    • Molly Chester

      I don’t believe that will dry them out enough. Best to dehydrate, first.

      March 31, 2015
  • Niki

    I tried 2 different ways to make almond nut butter. 1st – Soaked overnight, rinse, dry for 2 days (traditionally bcos I don’t have dehydrator or an oven), and then blend. 2nd – soaked overnight, and then immediately blend after rinsing it. My Bosch 1250 watts food processor and my Vitamix Prep 3 failed to blend it. After blending for so long (really really long but I rest my machines in between) and it’s still not budging, I decided to put in Olive oil (I don’t have coconut oil at that time), both still failed to be pulverized. Sigh. Where did I go wrong ? I wanted a creamy smooth consistency but it stuck at that dough like stage.

    July 25, 2015
    • Molly Chester

      You would need Coconut Oil. Or more olive oil. Almond Butter doesn’t happen in a home blender very easily without it.

      October 7, 2015
  • Christy

    This was the best almond butter I have made! So smooth and creamy and the flavor is amazing! Thank you for the recipe! Also, do happen to know approximately how much of the phytic acid it reduces?

    August 11, 2015
    • Molly Chester

      I don’t. There was a Wise Traditions Journal that went into phytic acid and how much it is reduced. The article was by Chris MasterJohn, but I would really have to search. If you are interested, you could contact the Weston A. Price Foundation.

      October 7, 2015
  • Cristine

    Today I’m making my second batch of almond butter. Success!!!! There is just one problem: we cannot consume store bought almond butter anymore. The aroma of the roasted almonds just pulled out of the oven is very appealing. The good smells occurring during these recipes are an extra perk that needs to be taken in consideration. First time I has a mind blowing experience was while sprouting wheat berries..ohhh that aroma… nothing can be compared. Going to enjoy my almond butter on sourdough toast and honey now! bye!

    September 25, 2015

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