February 25, 2022 1 min read

Homemade almond butter is a great staple ingredient to have in your fridge or pantry. Spread it on toast, use it in smoothies for healthy fats and protein, in baking for a subtle nutty flavor, or even in savory cooking to complement spicy sauces! Using raw almonds and roasting them yourself creates a fresher-tasting almond butter with minimal extra steps.


16 oz raw almonds


  1. Preheat the oven to 350°F.
  2. Spread almonds evenly on a rimmed baking sheet and roast for 10 minutes. Let cool slightly for about 5 minutes.
  3. Set up your Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
  4. Working in batches, add about half of the almonds and secure the lid.
  5. Pulse a few times, until the almonds are finely ground. Make sure to hold the lid in place so it remains secure.
  6. Blend on speed 1 until your desired consistency is reached, stopping to scrape down the sides of the jar with a rubber spatula as needed.
  7. Transfer the almond butter to a container and repeat with the remaining almonds.

Yield: 16 oz

Storage Refrigerate in an airtight container for up to 3 weeks, or store in a cool, dry place for up to 2 weeks.


  1. Add a pinch of salt to enhance the flavor
  2. Add maple syrup or honey for a lightly sweet almond butter