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Guide: How to Make Almond Butter (Video)

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Fresh, home-made nut butter is such a treat. Once you try it you’ll never want to go back to store-bought! With the right tools, you can make a jar of nut butter in just a few minutes. Customize your own mixture of nuts – raw or roasted, salted or unsalted, add spices or flavors…making your own nut butter means you have total control over the ingredients! Get creative or go standard. Either way the final product will be fresh and delicious.

The video below shows the quick and simple process of making almond butter in the Vitamix. You can follow the same steps to make peanut, cashew, walnut, pecan, or sunflower seed butter, or use any combination of nuts and seeds that sounds appealing. Written, step-by-step instructions are also provided below the video link.

How to Make Almond Butter


How to Make Almond Butter Video

  1. Pour 3 to 4 cups of nuts and/or seeds into the Vitamix (a food processor would also work).
  2. Secure lid and stirring rod.
  3. Turn power to high and vigorously stir/compress the mixture as it begins to break down.
  4. Continue stirring and compressing for a minute or two, until the mixture is creamy and no large nut or seed pieces remain.
  5. Scrape the nut/seed butter out of the Vitamix using a spoon and/or spatula and store in a glass jar. Home-made nut butter should stay fresh in the refrigerator for several weeks.


This method works best with roasted (or a combination of raw and roasted) nuts. If you're using all raw nuts and find the mixture is too dry, try adding a tablespoon or two of coconut oil to get things moving.




Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree in City and Regional Planning from UNC Chapel Hill before moving to Boulder, Colorado in 2006. During the first part of her career, Jennifer worked as a pedestrian and bicycle planner and project manager. As a long-time vegan and competitive distance runner, Jennifer strives to provide a positive example of healthy and sustainable living.



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