How to Make Almond Butter in Your Vitamix

and a recipe for Paleo Almond Butter Blondies

Making almond butter at home is so delicious, simple, and cost effective, you’ll never go back to store bought! Watch my video to learn how easy this nut butter is to make, and the tricks that will make it a success.

To make Almond Butter in the Vitamix:

  1. Roast 2 cups* of almonds (see below for directions). It is essential that the almonds are toasted. They will NOT turn into almond butter if they are left raw. 
  2. Add toasted almonds to the dry container of a Vitamix.
  3. Start the Vitamix on low and pulse to break up the almonds into uniform small pieces. Mix with the tamper.
  4. Turn up the Vitamix to HIGH and use the tamper to move the almond mixture around. 
  5. Stop as needed to scrape the almond butter from the bottom of the Vitamix, to allow the mixture to all turn into almond butter. This will take a few minutes.
  6. If the mixture starts to steam you may choose to let it cool down and rest a few minutes, however, it will not ruin the oil that the almond contains.
  7. Store in a glass jar in the pantry or refrigerator for up to 6 months.


*I find that it is generally easy to work with batches of 1.5-2 cups of almonds.  Any less and the tamper does not reach far enough down to really stir the mixture, and any more and only the bottom turns to butter, while the top stays coarser.

Making almond butter in the Vitamix is not foolproof. Sometimes it cooperates and turns out perfectly the first time, however, sometimes it refuses to budge. When that happens just add a tablespoon of coconut oil (to the total amount of almond butter), and turn your mistake into soft and delicious Almond Butter Blondies.


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How to roast almonds
Cook time
Total time
Roasting almonds in the oven brings out the oil and flavor. Add a dash of sea salt after roasting and you won't be able to stop at just one!
Recipe type: how-to
Serves: 2 cups
  • 2 cups raw almonds*
  • sea salt (optional)
  1. Spread almonds out on a rimmed cookie sheet (jelly roll) pan in a single layer.
  2. Roast for **10-12 minutes on 350° F or until the almonds are browned and a slightly nutty flavor wafts from the oven.
  3. Add a few dashes of sea salt if desired.
  4. Remove from oven and let cool completely.
* To make almonds more digestible, remove the phytic acid by soaking overnight in an acidic medium such as water and lemon juice or water and whey. Simply cover the almonds with an extra inch of water on top. Add a tablespoon of whey or lemon juice to the water. Allow to soak overnight. Rinse in the morning, and dry in a food dehydrator and toast in the oven.
**I highly recommend standing right at the oven, stirring the almonds every few minutes, and tasting after about 8 minutes (careful, they're hot on the inside!). As soon as you smell a slightly toasted flavor, they are done.

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  1. I have blanched almonds. Can I roast blanched almonds and then make the butter?

  2. Douglas Larson says

    It sounds delicious. But any ideas on how to make raw almond butter? You can purchase raw almond butter in stores, so it must be possible to do somehow. Perhaps they use a machine designed for that purpose?

  3. I ended up with almond “sand” before I learned the almonds needed to be roasted. I pre-heated my toaster oven to 350* and put the “sand” in it for 10 minutes. Let it cool to room temperature then back in the Vitamix with 4-5 Tbsp of coconut oil. A few minutes later I had some creamy almond butter with a very light coconut flavor that really set it off. I’m almost disappointed it worked out so well because I kind of wanted the blondies.

  4. I can’t have coconut oil. Any suggestions of other oil to use if it has to be added in?

  5. Roasting the almonds for 10 minutes is crucial as it cuts the time it takes the almonds to turn into butter dramatically (I once burned out a Ninja making almond butter, mixing it for almost 30 minutes!) Tamping the butter as it mixes is also key, switching from corner to corner in a circular motion constantly through the process (about 3 minutes). Adding a tablespoon or so of coconut oil toward the end helps the consistency, making it smoother and less thick. Be careful with the honey as it will turn a perfect batch of almond butter into a sticky play-dough. I think stirring in the honey in a separate container after you vitamix the butter will solve the play-dough consistency problem. It’s definitely a science as well as an art!

  6. Do you know if the roasting times would be the same for cashews as well? I’m wanting to try making an almond/cashew butter.

  7. I made a batch this morning. Roasted, let totally cool, then into the vitamix. I opened and saw almond flour?? So I heated coconut oil and added about an eighth to quarter cup. Blended to a beautiful creamy almond butter, can’t taste the coconut oil. Fun to play around and make the best of whatever happens. I really think it has to do with the batch of almonds – some have to be dryer than others – farm to farm etc.. Thanks, love your video instructions, always such a pleasure!

  8. This was flawless! I followed the directions precisely and did add the coconut oil- melted. At the end added cinnamon and dates for an extra special treat. This was the first time my almond butter turned out so good. Perfect! Thanks for the recipe!!

  9. Follow your instructions/directions to the “T”. Turned out great. No problems whatsoever. Thanks for caring to share.

  10. I soak my almonds and all nuts/seeds overnight in warm war we with an acid and then dehydrate them for 12 hours but never heard of then roasting them at 350 and cooling to room temperature before making almond butter in my new Vitamix 750. And using the dry container to make the butter vs the wet one, is new to me. Just confirming if I understand this correctly for all nut and seed butters. Thank you

  11. I did exactly as you said (without the salt) and I came up with almond “paste” or almond “putty” definitely not almond butter. Raw almonds – roasted. cooled completely. dry container. tampered/pulsed/tampered/pulsed and let the vitamix run for several minutes also tampering to help the mixture circulate. added coconut oil when it wasn’t “turning” and then added honey. it’s so thick. i dont know what i’m doing wrong. help.

    • Lauren- I honestly do not know why, but even when I do everything right, this happens sometimes. I almost think it has to do with a batch of almonds being old, or just not as oily. That being said, there are a couple of things you can do.

      #1 You can try processing what you have in the wet container.

      #2 If you can eat cashews, you can follow my instructions for making cashew butter ( and then mix the two. I’ve noticed that even Trader Joe’s now has cashews in their almond butter, as cashews turn creamy very quickly and are easier to work with than almonds. Once you have the cashew butter made, add the almond butter a little at a time (maybe a tablespoon) and blend until either all of the almond butter is added, or as much of the almond butter is added without ruining the consistency of the cashew butter.

      #3 I’ve had many almond butter mess-ups and because of it, I came up with this recipe for Almond Butter Blondies. They’re really good, and take a frown and turn it upside down. (

      Please let me know how it all turns out!

  12. hi, love your site and youtube videos, but i am having trouble making good almond butter.
    i soaked, dried, roasted, and froze the almonds.
    i followed instructions – dry container, pulsed first, then to high, used tamper, stopped to scrape from bottom, then back to blending for 1 to 3 minutes each time. did this about 10 times.
    results=not creamy. it did eventually get soft and not gritty, but never did flow (nor did the vitamix change to the lower pitch.) i even tried 3 teaspoons of coconut oil toward the end.
    i don’t know what went wrong. it is edible, but not creamy the texture i had hoped for 🙁

    • I think the problem is that you are freezing the almonds. I only freeze the almonds when I want to make along FLOUR. Try using roasted almonds that are at room temperature and I think you’ll get the texture you’re looking for. (sorry for the delay in responding, I was out of the country)

  13. Alison, my dad has diabetes,….. can I do the recipe without the honey and use stevia instead???

    • Elena,
      Honey is a viscous liquid, and has two jobs along with sweetening- holding the ingredients together and keeping the mixture moist. You may be able to substitute in another egg, or a TBS of flax meal in 1/4 cup of water for the honey and then a few drops of liquid stevia (or powdered, whatever you have) to sweeten. Let me know if you try it and what you come up with!

  14. what is the best blenders to use for making almond butter ,and coconut butter ?

    • Definitely the Vitamix. I use the dry container for both (see link above- at end of recipe). I’ve also used the nutri-bullet successfully for coconut butter. However, I had to use quite a bit if coconut oil, and I think it would wear the nutri-bullet down over time.

  15. Nice recipe, I can’t wait to try this one out. I bought a Vitamix a few years ago and love it – there’s so many things you can make with it.

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