Homemade Almond Butter with Lavender

Now that nut butter prices have been increasing, I have been making my own at home. It’s so easy that I wish I would have started making them sooner. It’s also more delicious than store-bought jars. This Homemade Almond Butter with Lavender is my favorite, and it’s become my go-to snack slathered on apple wedges. I added jars of it to several Christmas stockings last winter.

All you need is a food processor and a little patience. It takes about 15 minutes for my processor, with numerous pauses to scrape down the sides with a rubber spatula. After the first minute, you have almond flour, but slowly the sandy texture breaks down and releases oils. About halfway through the crumbs come together in a clay-like ball, while rolls around the food processor. Be patient and let the claylike texture gradually break down into a smooth, creamy pourable texture.

Also, play around with the flavors. If the lavender is too much for you, you can simply skip the lavender for a plain salted almond butter, which I also keep on hand. Or swap in a different spice. You can try cardamom, nutmeg, or even red chili! Just make sure to include the salt, which brings out the flavors.

Homemade Almond Butter with Lavender

2 cups almonds

1 teaspoon salt

1 teaspoon dried lavender


Toast the almonds in an oven or toaster oven at about 300F for about 10 minutes. You want them to be warm and fragrant, but not dark.

Transfer the toasted almonds into a food processor. Puree for about 15 minutes, stopping occasionally as needed to scrape down the sides with a rubber spatula. It will transform from almonds to almond meal, to almond flour, to a clay-like ball, to eventually a smooth, pourable texture. If you stop too soon, the final product will be dry and mealy.

When it becomes smooth and creamy, add the salt and dried lavender. Puree for another minute to combine fully. Enjoy with apples, toast, or as you wish.

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