Trader Joe's Creamy Almond Butter is already exceptionally clean - containing only dry roasted almonds with no seed oils, emulsifiers, or additives. DIY allows you to control roasting level and ensure certified organic sourcing while potentially saving money through bulk purchasing.
Based on: Creamy Almond Butter
· Makes approximately 20 servings (640g finished butter)
· Serving: 2 tablespoons (32g) - matching commercial serving
Why This Recipe is Seed Oil Free
Commercial Creamy Almond Butter from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Creamy Almond Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Raw organic almonds
680g (about 4.5 cups) - allows for 5-6% weight loss during processing · Terrasoul Superfoods Organic Raw Almonds
The sole ingredient that provides all the protein, healthy fats, and creamy texture when ground
Fine sea salt
1-2g (pinch) - optional for enhanced flavor · Redmond Real Salt Fine (optional)
Optional flavor enhancer that can bring out the natural nuttiness of the almonds
Instructions
Step 1. Preheat oven to 300°F (150°C). Spread 680g organic raw almonds in a single layer on a large rimmed baking sheet lined with parchment. Roast for 8-12 minutes, stirring once halfway through, until almonds are lightly golden and fragrant. Watch carefully - almonds can go from perfect to burnt quickly. Remove and let cool completely for 15-20 minutes. This light roasting develops flavor compounds and reduces moisture for better grinding.
Step 2. Add cooled almonds to a high-powered food processor (11-cup capacity minimum). Process for 2-3 minutes until almonds break down into coarse meal, scraping sides as needed. The mixture will be very dry and powdery at this stage - this is normal.
Step 3. Continue processing for another 5-8 minutes, scraping sides every 2 minutes. The mixture will gradually become paste-like as natural oils release. You'll see it transform from meal to thick paste to eventually smooth butter. Be patient - this process can take 12-15 minutes total depending on your food processor power.
Step 4. Once the mixture becomes smooth and creamy (similar to commercial almond butter consistency), taste and add optional salt if desired (start with just a pinch). Process 30 seconds more to incorporate. The finished butter should be smooth, creamy, and spreadable at room temperature.
Step 5. Transfer to clean glass jars, leaving ½ inch headspace. Store in refrigerator for up to 3 months or at room temperature for 1-2 weeks. Natural oil separation is normal - simply stir before using. Use 2 tablespoons (32g) as equivalent to one commercial serving. If butter becomes too thick when cold, let sit at room temperature 10-15 minutes before using.
Storage
Store in airtight glass containers. Refrigerated: 3 months. Room temperature: 1-2 weeks. Natural oil separation is normal - stir before use. No preservatives means shorter shelf life than commercial versions but better flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$1.09
Cost per serving (store-bought)$1.50
Savings27%
Initial investment higher but bulk purchasing creates long-term savings. Organic certification and freshness justify premium over conventional almonds. Cost estimates need verification with current retail pricing.