PANTRY BASIC: HOMEMADE NUT BUTTER
Almond butter (and other nut butters) are such a great staple to have in your fridge—and you can easily make your own to ensure that you aren’t consuming any hidden sugars or oils. I actually will make peanut butter for my dog (not Paleo, but neither is he!) this way because I hate to buy a big jar full of preservatives. I feel like homemade nut butter is the spirit of Paleo in a nutshell (forgive me for the pun, I couldn’t help it): not a ton of work, and a whole lot of benefits. MAKES ABOUT 2 CUPS (480 ml)
PREP TIME: 15 minutes
COOK TIME: None
2 cups (480 ml) raw almonds (or the nut of your choice)
1 to 2 tablespoons (30 ml) coconut oil
Combine all the ingredients in a food processor until the butter reaches the consistency you like (I prefer mine creamy but you could easily blend for less time and have chunky almond butter). This can take up to 15 minutes. Store in a jar in the refrigerator for up to two weeks.
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Homemade nut butter is one of those pantry staples that's absurdly easy to make and impossibly hard to buy without junk in it. Just raw almonds and a little coconut oil, blitzed in the food processor until the oils release and it turns glossy and creamy. Fifteen minutes of blending, zero additives, and infinitely customizable.
Pro Tips
- Be patient — the nuts go from crumbs to a ball to a paste, and it genuinely takes up to 15 minutes. Stop early and you'll get chunky butter instead of creamy.
- Scrape down the sides of the processor bowl every few minutes so everything blends evenly and the motor doesn't strain.
- A tablespoon or two of coconut oil smooths the texture and helps the butter stay spreadable straight from the fridge.
- Roasting the almonds first (350°F for 10 minutes) deepens the flavor dramatically if you prefer a toasty butter.
Frequently Asked Questions
How long does homemade nut butter keep?
About 2 weeks in a sealed jar in the fridge. Always use a clean spoon to keep it fresh that long.
Can I make it with other nuts?
Yes — cashews, walnuts, and pecans all work with the same method. Cashews make an especially creamy butter with almost no added oil.
Why is my nut butter gritty?
It needs more processing time. The friction releases the natural oils, which is what turns gritty crumbs into a smooth, glossy paste.
Is nut butter Paleo?
Yes — nuts and coconut oil are both fine on Paleo. Eat it in moderation since it's calorie-dense, and watch store labels for added sugar and oils.
Recipe Card
Ingredients
Method
- Combine all the ingredients in a food processor until the butter reaches the consistency you like (I prefer mine creamy but you could easily blend for less time and have chunky almond butter). This can take up to 15 minutes. Store in a jar in the refrigerator for up to two weeks.
