Raw Almond Butter


  • 1 pound (16 oz) raw almonds or 2 1/2 cups
  • a bit of patience

optional add-ins 

  • 1/2 teaspoon or so of cinnamon
  • 1 teaspoon vanilla extract or seeds of 1 vanilla bean
  • 2 tablespoons pure maple syrup, warmed

Add almonds to blender or food processor blend until creamy, stopping frequently to push the sides down as needed. (I found that gently shaking my food processor helped to keep the sides falling so I didn’t have to stop as much. But please, please, please use caution if doing this, I don’t want you to break your appliance or hurt yourself.) If adding in extra ingredients, please do so after you have achieved a creamy consistency.

The total time from beginning to end may take 15 to 25 min, depending on your machine.

Makes 2 cups.


To make sure you get that super creamy texture, just when you think you’re done…keep the blender going for another 5 minutes or so. I’ve stopped to soon and had a somewhat pasty batch, it wasn’t bad but the creamier it is the easier it is to spread.

Be sure if adding maple syrup it’s a little warm before adding. If you add cold maple syrup your mixture will seize up a bit and take longer to finish.

Enjoy and have fun experimenting with add-ins!

© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our Terms of Use/disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.