This vanilla almond butter is easy to make with 5 ingredients in 5 minutes. It's so delicious you will never settle for store-bought varieties again!
Do you have a grocery item that is a total splurge, but you love? You know what I mean, something that costs more than you really should spend, but you just don't care!
And when you bring it home you are overly protective of said item, and hide it in the back of the pantry so your kids (or husband) can't eat it all without your knowledge?! I have several items like this, and one of them is fancy nut butter - specifically vanilla almond butter.
It's like a quick and easy dessert in a jar that's actually healthy and delicious. Slather it on banana bread, muffins, or use it as a "frosting" for healthy brownies.
How to make homemade almond butter
I won't lie to you, sometimes making nut butters in your Vitamix can seem a little scary....but I'm here to help dispel any fears you {or your husband} may have and show you just how easy (and delicious) it is! So here are a few tips on blending...
Roast the almonds
Make sure to roast the almonds completely before making this recipe! You will know the almonds have finished roasting when the kitchen becomes aromatic and the almonds make sizzling, popping noises when you take them out of the oven.
Begin by blending the cashews first. They are a softer nut so they blend easier and then make it easier for the almonds to blend too.
Next, add the almonds to the blended cashews and blend until smooth. Depending on the size of the container you use, you may need to pause, scrape down the sides of the blending container and then blend again.
Add the honey & vanilla
Please take a moment and note how silky smooth and creamy the mixture in the blender on the right looks above. Be sure to blend until you reach that consistency before the final step. When you add the ingredients that make this Vanilla Almond Butter extra special (vanilla, sea salt and honey) it will thicken and look like the contents in the blender below.
Do not be worried. As you can see from the other photos the almond butter is still creamy and smooth once smeared on a piece of bread! I actually prefer this thicker texture to runny almond butter because it is easier to enjoy with a spoon, or on a piece of banana bread, without making a huge mess.
Store
Store the Vanilla Almond Butter in a glass jar at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. I recommend the fridge (although it will harden a little bit) if you want it to keep fresh longer!
Serve
There is no wrong way to enjoy this vanilla almond butter. Slather it on your favorite quick breads (like this paleo banana bread) or muffins (like these spinach banana muffins).
You can use it to slather on pancakes like these Greek yogurt pancakes or whole wheat pancakes, or just eat it with a spoon.
Recipe FAQs
Yes, making your own vanilla almond butter is cost effective (a jar of homemade vanilla almond butter costs around $6, while store bought varieties can be upwards of $14), it tastes better and the ingredients are all natural and pure (no fillers or preservatives). Plus it's really easy to make!
No, you can use all almonds but it will take longer to blend.
No. You need to use a high powered blender (Vitamix) to make almond butter.
Homemade Vanilla Almond Butter: Substitutions
Here are a few possible substitutions you can make in this recipe.
- Cashews. I chose to add cashews because they are a softer, sweeter nut and really add to the flavor and texture of this recipe! However, if you would like to use only almonds you can, but you will need to blend a little longer.
- Coconut oil. Almond oil can be used in place of coconut oil, although I love the flavor of coconut oil.
- Vanilla extract. I have also made this with vanilla beans and it is delicious.
- Honey. For a vegan option use maple syrup.
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Homemade Vanilla Almond Butter with Sea Salt & Honey
Ingredients
- 2 cups raw almonds
- 2 cups Cashews (roasted, unsalted)
- 2 TBS coconut oil melted
- ½ tsp sea salt
- 1 tsp vanilla extract or the seeds from one vanilla bean
- 1-2 TBS honey
Instructions
- Preheat oven to 350 degrees F.
- Place 2 cups of raw almonds on a baking sheet.
- Roast in preheated oven for 10-15 minutes. You will know the almonds are done when they become aromatic. Another indicator they are fully roasted is that they begin to sizzle and pop when they are removed from the oven.
- Set pan aside to let almonds cool slightly.
- Put melted coconut oil and roasted cashews in the container of your Vitamix blender and blend, starting on low speed increasing to high.
- Pause, scrape down the sides and blend. Start at low speed and increase to medium (not high). Let it blend on medium speed until smooth (about 1-2 minutes), scraping down the sides if needed.
- Once cashews are smooth, add roasted almonds to the container of your Vitamix with the blended cashews.
- Blend, starting on low speed and increasing to high, using the tamper to push the mixture into the blades.
- Turn machine down to medium-high speed and blend until mixture is smooth (about 4-6 minutes). Increase to high speed for the last minute of blending.
- Add sea salt vanilla and honey and pulse to combine. PLEASE NOTE: This will cause the mixture to thicken. That is normal.
- Transfer to a glass jar and store until ready to use!
Video
Notes
Ingredient Substitutions
- Cashews. I chose to add cashews because they are a softer, sweeter nut and really add to the flavor and texture of this recipe! However, if you would like to use only almonds you can, but you will need to blend a little longer.
- Coconut oil. Almond oil can be used in place of coconut oil, although I love the flavor of coconut oil.
- Vanilla extract. I have also made this with vanilla beans and it is delicious.
- Honey. For a vegan option use maple syrup.
Store
Store the Vanilla Almond Butter in a glass jar at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. I recommend the fridge (although it will harden a little bit) if you want it to keep fresh longer!Nutrition
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Kathy
I’m definitely going to try this because I eat almond butter toast most days for breakfast and it’s really expensive to buy! I’m curious why you use oil. Is it to keep it from separating? You don’t mention (as far as I could see, but I may have missed it). Thanks, can’t wait to try this!