How To Make Almond Nut Butter

Making your own almond nut butter at home is easier than you think — all you need is almonds and a good processor. This creamy, naturally rich spread is perfect for breakfasts, baking, snacks, or adding nutrition to smoothies. If you’re in Singapore, making almond nut butter at home can also save money and guarantee a fresh, clean, no-additive spread.
This recipe requires only 1 ingredient, a bit of patience, and around 10–15 minutes of blending.

Why You’ll Love This Almond Nut Butter
1 ingredient (just almonds!)
No oils, no preservatives
Creamier than store-bought
Cheaper than imported almond butters in Singapore
Naturally vegan, gluten-free, and dairy-free

Ingredients
2 cups raw or roasted almonds
Optional:
¼ tsp fine sea salt
1–2 tsp neutral oil (only if blender struggles)
½ tsp cinnamon or vanilla for flavour

Equipment
A powerful food processor or high-speed blender
Spatula
Airtight jar for storage

How to Make Almond Nut Butter (Step-by-Step)
Step 1: Roast the Almonds (Highly Recommended)
Roasting helps the almonds release natural oils and adds better flavour.
Preheat oven to 160°C.
Spread almonds on a baking sheet.
Roast for 8–12 minutes, stirring once.
Let them cool for 5 minutes (still warm helps blending).
Step 2: Start Blending
Pour almonds into your processor.
Pulse a few times to break them up.
Then blend in 1–2 minute intervals.
Scrape the sides as needed.
Step 3: Watch It Transform
Almonds go through 5 stages:
Chopped nuts
Coarse almond meal
Clumped paste
Thicker butter
Smooth + glossy spread
This takes about 10–15 minutes depending on your machine.
Step 4: Adjust
When smooth:
Add salt for flavour.
Add oil only if it’s too thick.
Step 5: Store
Transfer to a glass jar. Store:
Room temp (cool, dry): 1 week
Fridge: 3–4 weeks
Stir before use if separation occurs.

⭐ Tips for the Best Almond Butter
Warm almonds blend faster
If the blender overheats, rest for 2 minutes
Don’t add water — it causes the butter to seize
Roast darker for deeper flavour
Want ultra-smooth? Blend an extra 2–3 minutes at the end

Variations
Try these mix-ins once the butter is smooth:
Crunchy Almond Butter
Chop ¼ cup almonds and stir in.
Honey Cinnamon
1 tbsp honey
½ tsp cinnamon
Chocolate Almond Butter
1 tbsp cocoa powder
1–2 tsp maple syrup
Vanilla Sea Salt
½ tsp vanilla extract
Pinch flaky salt

How to Use Almond Nut Butter
Spread on toast
Blend into smoothies
Drizzle over oats
Bake into cookies
Stir into yogurt
Add to sauces for Asian dishes (works great in Singapore-style stir fries!)

Frequently Asked Questions
Do I need oil?
Usually no — almonds release their own oils. Add only if the blender struggles.
Can I use raw almonds?
Yes, but roasted gives a creamier texture and stronger flavor.
Can I make this in Singapore weather?
Absolutely. Humidity doesn’t affect the blending process — just store the jar in a cool spot or fridge.
How long does homemade almond nut butter last?
Up to 3–4 weeks refrigerated.
Is homemade almond nut butter cheaper in Singapore?
Usually yes. Imported almond butter jars can cost SGD $12–$20, while a bag of almonds + homemade batches are more affordable.