A fail proof recipe for Thermomix Almond Butter made with almonds and nothing else. It takes less than ten minutes to wiz up a batch and is far tastier and nutritious than anything out of a jar.
Almonds are expensive but they're one of those luxuries that are worth it as they're delicious and brimming with nutrients. Forget expensive face creams, almonds contain Vitamin E which can help nourish your skin and protect it from the sun's damaging UV rays.
The trick I've found to make the best Thermomix Almond Butter is to use at least 500g of almonds, otherwise you spend forever scraping down the bowl.
Also, mixing for longer at a lower speed of 4 & 5 prevents the mixture from 'splatting' around the bowl. I find the fresher the almonds the better and another tip I've learned is to make sure the bowl is completely clean and dry before mixing.
How to Make Step by Step
As the blades spin the almonds are ground down finely and start to release their natural oils, making butter. The Thermomix bowl also starts to heat up which makes it all the more tempting to eat the mixture before storing it. This method could take ages in a normal blender but is super quick in the Thermomix.
My favourite ways to enjoy almond butter is in smoothies, on toast with some sliced banana, mixed in with porridge or on its own straight out of the jar.
To Store Almond Butter
Almond Butter can be stored in an airtight container in the fridge up to a week or in the freezer for up to three months. Thaw out at room temperature.
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A nutritious almond butter made quickly and easily in the Thermomix without all the nasty additives in store bought versions.
- 500 g almonds (I use normal ones but you could use dry roasted)
- Place the almonds into the Thermomix bowl and grind for 1 min/speed 9.
- Scrape down the bowl and grind for 4 mins/speed 5.
- Scrape down the bowl and mix on a lower speed of 3 mins/speed 4 until nice and creamy. I find that sometimes the timing varies depending on the freshness of the almonds. If it's not smooth and creamy just yet, mix again on speed 4 for a few more minutes, scraping down the bowl if necessary.
- Let the almond butter cool before storing.
- Can be stored in an airtight container in the fridge or cool dark pantry for a couple of weeks.
- To freeze: freeze the almond butter in an airtight container in the freezer for up to three months and thaw out at room temperature.
Can this be frozen? Not sure if our household will go through 500g in a week
Yes - almond butter can be frozen although I've never done it.
I keep mine in the pantry, in a air-tight container and it lasts for 3 weeks at least.
This was super easy. I made 3 small 140ml jars.
Thanks, will make again.
I like to combine 2 cups raw peanuts, 1 cup almonds, 2 tablespoons coconut oil. It allows longer storage, by adding coconut oil?
Yum - I'll have to give that one a try sometime 🙂
It doesn’t need to be roasted first?
No - I just use the ones at the supermarket that haven't been dry roasted.
Great recipe worked really well for me and super easy! I used dry roasted almonds. 500ml jar too
Thank you - I'm so glad you liked it.
Thank you Vicki, I liked it so much.
That's wonderful - thank you so much!
Best almond butter recipe. I didn't have enough almonds so I added roasted cashews and it's delicious. Thanks!
Thank you for your lovely comment - glad you liked it.
i did not have 500 gr so part was walnuts and it turned out perfect.
Hi Renate, I'm so pleased to hear it turned out well. I would love to try it but have a daughter who is allergic to walnuts! Vickix
It does not have to be refrigiated and even in room tempeature is ok for months.
Thank you for letting me know! Ours is usually gone within a couple of weeks so this is helpful thank you.
Thx for this do the almonds have skin on?
Hi Terri, yes the almonds have their skin on. Some people like to dry roast them first but I just use them straight from the packet. Vickix
This turned out beautifully, thanks for sharing your recipe. It was a big hit in our household. Fresh, healthy nut butter with no nasties added, made for half the cost of buying a ready made almond butter.
I'm so glad you enjoyed it Birdie! Vicki x
I made the almond butter today. It turned out perfectly and it tasted delicious.... It is so easy and quick as well
Thank you for sharing your beautiful Thermomix recipe
Thank you Yin, I'm so glad it worked out well for you. Vicki.
Favourite nut spread ❤️ No added anything and super tasty and healthy to boot.
I'm so glad you liked it Jackie!
Thanks for this recipe! I’ve just started making a GF bread that uses 1 cup almond butter. Expensive loaf of bread!!
I’m curious, what do you all use your almond butter for?
Wow that is a lot! I use it mainly for spreading on toast and blending in with smoothies. We get through quite a lot a week.
Love this recipe. I dry roasted almonds and the flavour of the almond butter is awesome! No added oil is such a bonus - lively and smooth for ease of spreading too!
So glad you enjoyed it Linda - thank you for letting me know. Vicki.
Thank-you so much for this recipe. I would have been alarmed at the heat, if I tried this myself (Thermo newbie). Frankly this is so much nicer than anything I have bought and I know that it’s free of nasties. My Naturopath will be pleased. As for the cost, even using organic, I am so pleasantly surprised. Also now I have a use for the empty jars that resulted from buying almond butter . Win, win, win!
Thank you for your lovely comment Lorraine - so glad you liked it! Vicki.
Hi, I tried to make this and unfortunately it went really hard.. any idea what I am doing wrong? thank you
Hi Jane, apologies for the late response. I've not had this happen but you could always add a little neutral flavoured oil to make it runny. Kind regards, Vicki.
Try lightly roasting your almonds first. About 10 mins in the oven will start to release the natural oils so it’s less likely to go hard. Also, if you use older almonds the oils have dried up so you might not get the same soft result
Thank you for the tips! Vickix
This is fantastic! Soo easy and tasty! Thank you
I'm not sure what part of what I did was wrong, but mine's pretty ordinary - kind of gluey in the mouth. I went four more minutes than the recipe said, a bit at a time, checking each minute. It was still way too thick and not buttery at all. I gave up and put in a splash of grapeseed oil, which made it possible to put it on some carrot sticks, but it's still gluey and heavy in the mouth and a bit grainy. Any ideas how I can resurrect it?
Hi Jenny, apologies for the late response. Sorry the almond butter didn't turn out well - I've been there! I find that sometimes it's to do with the freshness of the almonds - the fresher the better. If I end up with a gluey consistency, I either mix it for longer or/and add some grapeseed oil like you mentioned. Vicki