How to make Nut Butter in a Vitamix

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It is easy to make nut butters of all kinds in your Vitamix, if you follow these simple directions. These are the important bullet points to remember:

Nut Butters are made in a Wet Container
Nut Butters are ONLY made on High
Use Roasted nuts
Don’t start with Hot Nuts!
Use DRY nuts
Use the Right Amount of nuts
Make your first batch a Success – use the right nuts
How To Make Nut Butter
Store Properly
Don’t Add Honey While Blending!

Nut Butters are made in a Wet Container
Although you will find videos and tutorials online making nut butters in a dry container, this is not the “ideal” container for the job.  Visit my guide to Vitamix Containers to learn why.  In short, the wet container blends things together making things smooth, while the dry container blows things apart which is best for making flours. Please keep in mind this adage, “just because you can do something, doesn’t mean you should do it”. In other words, although you can make nut butter in a dry container, it won’t be the smoothest, creamiest nut butter.  However, if you want to make chunky nut butter, the dry container might be the one to try!  🙂

Nut Butters are ONLY made on High
Never try to make Nut Butter using a lower variable speed.  Vitamix machines are designed to be used on High for any recipe that is thick.  This includes things like ice cream, hummus, thick batters like brownies, protein bar recipes, and of course nut butters.  If you have a Standard Model (see the chart on this page if you aren’t sure what model you have), be sure to turn the machine on starting at Variable #1 then move to #10 as quickly as possible, then immediately flip the switch to High.  If you have a Standard Programs, a Next Generation, or a Next Generation Programs model (see the chart on this page if you aren’t sure what model you have), be sure to go from Variable #1 to #10 as quickly as possible.  Vitamix machines have a fan that cools the motor, and this fan is only running at full capacity while the machine is on High.  If your machine turns off while you are processing something thick, most likely it is because, 1) you were using a lower variable speed, or 2) you have too much volume of food in the container.

Use Roasted nuts
Although you can make nut butter from raw nuts, I would advise against it for several reasons.  First, the oils are released when the nuts are roasted, and roasted nuts turn into nut butter more easily than raw nuts.  Secondly, roasted nuts taste better to most people.  Finally, “raw” nut butter made in a Vitamix does not qualify as a “raw food” if you are a raw foodist, and believe that your food should never exceed 118° to preserve active enzymes. The process of making nut butter heats the nuts higher than 118°. There is just too much friction created to make nut butter in a Vitamix to make it possible to make nut butter and keep the temperature under 118° (even if you take breaks and place it in the fridge to cool off). If you want to increase your odds of making nut butter successfully, start with roasted nuts. If you get the hang of making nut butter from roasted nuts, you’ll be better prepared if you want to make nut butter from raw nuts.

Don’t start with Hot Nuts!
Many people roast their own nuts (and it is easy). To roast your nuts lay them in a single layer on a cookie sheet, and cook them in a pre-heated oven at 350° for 15 minutes. Watch them like a hawk at the end because they can burn quickly!

If you roast your own nuts, be sure to cool them Completely before you begin to make nut butter or this might happen:

melted vitamix container

This will ONLY happen if you use HOT nuts (that you roasted yourself) to make Vitamix Nut Butter. If you start with room temperature nuts, This Will NOT Happen!

NOTE: The melting that occurred in that picture will not happen with Hot Soups.  ONLY making Nut Butter from HOT nuts fresh out of the oven can do this!  DO NOT BE AFRAID to use your Vitamix to make things Hot!  The reason nut butter made from hot (freshly roasted nuts) can melt a container, is because the mix becomes “super heated” only if you start with already hot nuts. Fats and oils heat up in a Vitamix much faster than carbs or proteins. Nuts have a greater concentration of oils, soup recipes have a much lower percentage of fats/oils by volume. Also, the heat from the nut butter is concentrated in one very small location down at the bottom of the container, the heat from a hot soup is distributed all around the container. The friction that is created when you make nut butter causes it to get hot, but if you start with chilled, or room temperature nuts, you will be done with the nut butter before it can become “super heated”. Moral of the story – if you roast your own nuts, cool them before making nut butter!


Use DRY nuts
Many people soak almonds to make almond milk, or cashews to make vegan cheeses, but you do not use soaked nuts to make nut butter unless you have thoroughly dehydrated them first. If you blend soaked nuts that that haven’t been dehydrated you will get a nut paste.

I’ve made almond butter from almonds that have been soaked, but I dehydrate them (for a day and a half) in my Excalibur Dehydrator.  If you use an oven on low to dehydrate your nuts, be sure that the nuts are completely dry, and cooled before you use them to make nut butter.

Use the Right Amount of nuts
Please understand that it is “possible” to make nut butter with more or less than the “recommended” or “ideal” amounts I am showing here.  The amounts I am suggesting are to help you achieve the success with the greatest ease.  If you use too much, you can over heat the motor, and if you use too little an air pocket will form over, and over, and over, so frequently that the mix will never have a chance to flow freely through the blades.  My recommended amounts are simply “ideal” amounts.  All of that being said, you can get away with a bit more volume when your nuts are full of natural fats (like roasted peanuts, brazil nuts, pecans, macadamia nuts, etc.), and you can use a tad bit less with nuts that are low in oils like cashew and almond.

You can make the smallest batch of nut butter in a 32 oz. wet container because it has a narrow bottom, and a narrow opening at the top.  This creates a higher, tighter column of food up above the blades, which helps slow the formation of the air pockets.  3 to 3.5 cups is a good amount for a 32 oz. wet container.

You will make a slightly larger batch in the 64 oz. or 48 oz. narrow bottomed wet containers.  If you aren’t sure if your container has a narrow bottom, read this article about Vitamix Containers.  Both containers have the same size lid, and both have narrow bottoms.  They are slightly wider at the top, which allows air pockets to form more quickly, so filling the container a little bit more will help slow the formation of the air pockets.  3.5 to 4 cups is an ideal amount for the 64 oz. or 48 oz. wet container.

You will have to make a large batch if you only have a 64 oz. wide bottomed, low profile container.  This is the container that comes with a Next Generation model.  If you aren’t sure what model you have, look for it in the chart on this page. 4 to 4.5 cups is an ideal amount for the Low Profile, 64 oz. Wide Bottomed, Wet Container.

Volumes for Nut Butter in a Vitamix


Make your first batch a Success – use the right nuts
I always recommend learning how to make nut butters by making either “Peanut Butter” or “Mixed Nut Butter” first. Both of these mixes have a lot of natural oil in them, and are the easiest to make, so they are best as “beginner nut butters”. Once you’ve made nut butter successfully, you know how the process works, and can move on to something harder.  There are a lot of variables in play, (and this is only scratching the surface of possible nut butters you can make), but I would rank the difficulty from easiest to the most challenging like this:

Easiest to Most Difficult (in order):
Roasted Mixed Nut Butter (Deluxe Mixed Nuts with No Peanuts)
Roasted Peanut Butter
Roasted Almond/Pecan
Roasted Cashew
Roasted Almond
Raw Mixed Nut Butter (Deluxe Mixed Nuts with No Peanuts)
Raw Peanut Butter
Raw Almond/Pecan
Raw Cashew
Raw Almond

Mixed Nut is a great first nut butter to make because is is unique, tastes great, is easy to make, can be made without peanuts if you don’t eat them, and can’t be found in a store!

How To Make Nut Butter
Now we’re down to the nitty gritty… Once you have the nuts in the container, and have the machine on High. The first thing that will happen is the nuts turn into a powder (and fluff up a bit). As soon as the mix is not “fluffing up” any more, and the powder is starting to fall into the middle (this only takes seconds) begin to use your tamper LIBERALLY. Push that tamper into each corner, going from corner to corner to corner, tamping over, and over, and over. In the beginning, keep the tamper in the corners and do not push down in the middle – the middle is where the air is sucked down through the vortex, towards the blades, and this helps keep the motor cool. If you plug up that air hole, the motor can over heat. While you are pushing the tamper from corner to corner to corner to corner to corner to corner REPEATEDLY and CONTINUOUSLY, what is happening is that each “shove” of the tamper pops an air bubble, and each time that you pull the tamper up, another air bubble forms right away. Also each “shove” of the tamper is pushing some of the mixture into the blades to be processed. If you stop tamping, all you will have is an air pocket with blades spinning freely, and nothing is getting mixed! This is actually an ok thing to allow to happen, as it is helps give the motor a cooling break.  When the blades are spinning in an air pocket, you will get a high pitched whining sound. Learn more about keeping the motor cool in my blog article, “Sounds the Vitamix Makes and What They Mean“.Slowly you will see the nut butter forming at the bottom of the container, and working its way up. Each “shove” of the tamper is mixing more and more of the nut “powder” into the nut butter, until finally, there is no nut “powder” left. At this point (when there is very little or no powder left, but it still isn’t creamy smooth) I usually try to plug up the air pocket by plunging the tamper down into the middle, and holding it down in there.  IF you get it right, you will hear a sudden, low growl. If you keep the tamper all of the way down into the container, in the middle, and let it growl for about 5-10 seconds at the most, you should get a really creamy, smooth nut butter. This advice is exactly the opposite of what I stated earlier about keeping the tamper out of the middle, but it is something I do right at the end, only after all of the powder is gone, and only for about 10 seconds MAX in order to get the nut butter REALLY smooth and creamy.

If you are concerned about the “low growl” sound, here is a helpful blog article to put your mind at ease… “Sounds the Vitamix makes and what they mean“.

CONGRATULATIONS! You’ve made Nut Butter in a Vitamix!  Be proud of yourself! You’ve saved money, and made a preservative-free, healthier alternative to what you can buy in a store.

Store Properly
Nut Butters last for months in a refrigerator.  On the counter, they are softer and easier to spread, but the oil will begin to separate after a couple of days (it can easily be stirred back in), and in about a week, you will be able to taste a slight “off” flavor and that is rancidity beginning to happen.  I usually just keep mine in the fridge, or bring out only a little bit at a time to sit on the counter to soften.

Don’t Add Honey While Blending!
For reasons beyond my understanding of the chemistry involved, honey seriously interferes with the process of making nut butters. If you want to add honey, wait until your nut butter is finished, then stir the honey in later. If honey is added during the nut butter making process, it can ruin a batch.
Honey added to nut butter during the nut butter making process

What it looks like when honey is added during the nut butter making process…

I’ve seen reference to people successfully using honey in their nut butters, but I’m not sure how they’re doing it. I’ve added honey, and was successful in completing the batch, but the change in texture was incredible. Peanuts (roasted, not dry roasted) are about the easiest nut butter to make (except for mixed nut butter which is ridiculously easy) and when I added honey to peanuts as I was processing it into nut butter, it became as challenging as making almond butter from raw almonds. If you don’t want to get frustrated, and risk ruining a batch, don’t add honey while blending!

Please share your nut butter making questions, successes and failures (we learn from all of these) in the comments below…

By Lea Ann Savage – Copyright 2015

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    83 Responses to "How to make Nut Butter in a Vitamix"
    1. Shelley says:

      Great site!
      I just tried making coconut butter using regular bag of flakes. I put in 3 cups into my 64 oz container. using my speed at 7 while using the tamper. Then the motor started to smell. I shut it off immediately. Please what do I do now? Should I start again and go right into high speed and just use my tamper on the 4 corners? P.S. I only have a wet container.

      • blenderlady says:

        Hello Shelley,

        You can follow the instructions on how to make nut butter when you make coconut butter, but you have to double the volume of coconut flakes (they shrink down so much that if you only use 2 cups, it will shrink to 1.5 cups which isn’t enough to get the food to properly flow through the blades.

        Thick recipes are ALWAYS processed on HIGH (your machine over heated because you were on 7). Go from Variable #1 to Variable #10 in 2-3 seconds, not slowly.

        This article will help: “Sounds The Vitamix Makes And What They Mean” https://blenderladyblog.com/929/vitamix-sounds/

    2. Abi says:

      Hi Debbie,

      Thanks so much for this blog post. I wasn’t sure whether to use my Vitamix 750 wet jug or dry jug. I see the wet jug is best, I just wondered if your blender jug gets scratched from blending hard nuts?

      Thanks so much for your advice!

      Abi

    3. Karen says:

      Lea Ann, you’re the BEST. FWIW a teaspoon of coconut sugar adds a subtle touch of sweetness and doesn’t affect the texture.

    4. Keith LeDez says:

      Wow!! So glad I found you today. My wife and I have a relatively new Vitamix and although we are totally in love with it I have thought some of the recipes we make don’t seem quite up to the quality Ive seen on various sites. Just your description of the nuances regarding motor noises, tamper technique etc have made my comfort level soar. We will be regulars here. Many thanks.
      Keith and Kathy L

      Subscribed.

    5. Daniel Nalbach says:

      I suspect the reason honey can be used in some recipes directly in the machine is because the person was using a food processor rather than a blender. Food processors run at about 1/10th the speed of a good blender, around 1,500 to 2,500 rpm instead of 18,000 to 22,000 rpm. It is probably the high rpm of the Vitamix that causes the texture change.

    6. Linda says:

      Oh my gosh! I got brave and tried this for the first time. Dry roasted, lightly salted peanuts – and it’s WONDERFUL!!! Yaaaaaaaayyyy!!!! 🙂 🙂 THANK YOU Lea Ann!!!!

      • blenderlady says:

        Oh boy you sure made me smile to read this! I always say in my shows, “once you’ve made nut butter in your Vitamix, you’ll never buy store bought again”! 😉 Glad you got brave and that it turned out great!

    7. Tod says:

      This is a great blog. Thank you for including so much detail. I have tried several batches and they have all been less-than-great and I have gotten really frustrated. I am anxious to try again following your instructions. It looks like I have done everything wrong to try to fix the problem. Always with honey, wide bottom container and lately started with hot nuts. Each batch was edible, but not good.
      Two questions:
      Have you ever used the KS blistered peanuts from Costco?
      Have you ever added oil to keep it softer in the refrigerator and easier to spread cold?

      • blenderlady says:

        Hello Tod, THANKS for the kind words! 1) I haven’t tried those nuts, (I had to Google to find out what they were)! 😉 2) I only add oil enough to get dry nuts to blend (peanuts have always had enough oil). I store most of my nut butter in the fridge, but keep a little bit out on the counter to remain soft. Then, I replenish what is on the counter when it is gone. Hope this helps!

    8. Marisa says:

      How can I add chocolate to make a choc version for the kids? I assume it needs to be added at the end – how much? thanks!

    9. Melanie says:

      Great information and pictures. This was soooo helpful. I have tried to make “raw” almond butter without success using my Vitamix dry container. For a while I didn’t think I’d ever figure out how to do it. With your help I successfully made it using my wet container!! Because of a medical condition I cannot eat roasted or baked nuts, so starting with raw nuts is essential. I’m loving my almond butter and am so grateful to you! Thanks!!!

    10. Tami says:

      I made almond butter with a dash of himalayan salt and maple syrup. Super yummy. Your tutorial made it so easy and you explained it so well. Thank you!!

    11. robin says:

      thank you for your tutorial. I’m confused on one thing though regarding the pictures you have posted of the containers. the one on the far left, the 32 oz, is the same shape and bottom as the one I purchased that was referred to as the dry container not a wet container.

    12. Keith Kropf says:

      Hi Lea Ann, what a great tutorial on how to make nut butters! So very thorough and informative. Like you, I’m from Missouri and now live in Florida (Key Largo). Almond butter has been a staple food for me – don’t like to cook when it’s only me, so almond butter and jelly sandwiches with a glass of almond milk and a smoothie can be a dinner. I only had 2 3/4 cups of raw almonds on hand when I found your blog (you recommended 3.5 cups). I roasted them, then put them in an aluminum foil pouch in the freezer. I poured them into my 64 oz. tall/narrow container, quickly switched from start speed (low) to hi – started pushing down the corners, then ended with the push rod in the center. Wow! That was FAST! I don’t know if it was much over a minute and I had very creamy almond butter. Also, I’d guess the temperature of the butter wasn’t over about 105 degrees F. Of course I had roasted them first, so I definitely denatured the enzymes present in the almonds. So now to find your recipe for almond MILK…. hope you have one!

      • Blender Lady says:

        Hello Keith! Glad that you like my instructions for making nut butters, and that you had success with Almond Butter! There is a recipe for almond milk here: http://www.BlenderLady.com/Recipes People also make a no-strain almond milk by simply blending dates, almond butter, water, a dash of vanilla, and a pinch of sea salt! Try both methods, and see which one you like best!

    13. Deborah Cunningham says:

      Just made this using these directions and it is absolutely wonderful!

    14. Stephanie says:

      I’ve had my Vitamix 7500, which I purchased reconditioned from Vitamix (before I knew of your website) a year ago. I had only made smoothies…until today. My mixed nut butter turned out great. It took maybe 10 to 20 seconds longer on the “low growl” step to get it completely smooth. Thank you, Lee Ann, for your easy to follow, clear directions! It’s also the first thing I made in my new 32oz wet container

    15. Bryant says:

      You’re right on about needing to let the nuts cool before blending them. I destroyed a jar myself using hot nuts.
      Also, the honey messes things up because it’s basically turning into candy. At around 250F, you would get “hard candy” once it cooled.

    16. Judith says:

      Hi, Thanks for these wonderful guidelines. I am just getting started with my Vitamix.
      I would like to make tahini with sesame seeds that have the hulls because of their high calcium content. I noticed no guidelines for making tahini. Do you have an information about this? I did talk briefly to one of the sales people about this and they felt it was doable but I had trouble getting it really smooth. I recently switched to the G-series and bought a 32 oz container too so I will try again. I didn’t know the trick about pressing in the center at the very end. That may be the final step I need.

      • Blender Lady says:

        Hello Judith, I’ve always used sesame seeds whole in my Vitamix Hummus, and since hummus is the only reason I use Tahini I’ve never made Tahini in the Vitamix, but it should work the same as nut butter requiring the same volume of seeds as you see in the pictures above for nut butters – possibly a little less. So, in your 32 oz. I’m guessing you might be able to get away with 3 cups of seeds, but probably 3.5 cups would blend better.

        Let me know how it turns out!

    17. Lauren says:

      Thank you SO much for this awesome post! I was always so hesitant to make nut butter, as I would’ve been beyond annoyed to waste all that money if I screwed it up. Not to mention what I might have done to my recently acquired and most valued appliance- my Vitamix…Your post was so informative and easy to follow. My almond butter came out absolutely amazing!!! Thanks again!

    18. Joseph says:

      I’m a Vitamix “newbie” and your attention to detailed instruction is PRICELESS! For me, especially on how to best use the tamper! I had no clue and would have, most likely, concentrated my efforts (during the process) right down the middle…exactly what NOT to do. You may very well have spared my VM an early demise! THANK YOU SO MUCH!

    19. Judy F says:

      I just got my Vitamix yesterday and can’t wait to make almond butter. The recipe on the Vitamix site calls for 4 cups almonds and 1/4 cup canola oil. Do you use oil or just rely on the natural oil from the almonds?

    20. Becky says:

      I love all your information! Can’t wait to try different nut butters. I have a question about storage. I read in one of your comments that you made 50/50 mix of peanuts and m & ms (must try that one) and gave them away as gifts, did you preserve them anyway like canning, is that possible or do they all need refrigeration? Thanks

      • Blender Lady says:

        Hello Becky – glad you found the information helpful! I do refrigerate my nut butters (and the chocolate nut butters) to keep them fresh. I put mine in the little jelly sized mason jars. They last several months in the fridge, but most people have a hard time not eating them the day they get them! 😉

    21. sue says:

      do you use salted or unsalted mixed nuts? I use unsalted dry roasted peanuts for peanut butter. I am afraid of too much salt!
      Thank you for all these great tips.

      • Blender Lady says:

        I use salted nuts (personal preference). Many people do a 50/50 blend of salted and unsalted nuts. When possible, I roast my own so I can roast in the oil that I like (coconut oil). There is no wrong or right nut as long as you like the taste of the final product! 🙂

    22. Corinna says:

      Thank you so much for taking the time and making the effort to collect and share this information – you just made my and my Vitamix’s life soooooo much easier!

      I was pretty discouraged after my first effort of making raw almond butter took me about three hours – I’m not joking! This included lots of resting periods for my Vitamix though and I did everything possible wrong – from not roasting the almonds to not daring to switch the Vitamix to full speed while holding down the tamper in the middle and then panicking when I heard a high pitched sound….

      Now that I followed your instructions exactly, I made roasted mixed nut butter in under a minute! And the Vitamix didn’t nearly heat up as much as during my first attempt…Thank you SO much for that, all the way from Germany!

      • Blender Lady says:

        Corinna – THANKS SO MUCH for this wonderful report! I am so glad that my article was helpful, and that now you can add “makes almond butter” to your list of Vitamix food preparations techniques you are skilled at! 🙂

    23. Catht says:

      I just made almond butter exactly as you described. It is perfect! Thank you very much.

    24. Kathy B says:

      I recently made my own version of Nutella but it became really thick after it cooled in the fridge. I have a next gen 300 series VM, and I used a one pound bag of roasted peanuts, a handful of roasted almonds, roasted cashews, roasted sunflower seeds and 1 cup Hershey chocolate chips. The consistency is like cooled fudge. It’s good but not possible to spread on bread. What can I do to give it a better spreading consistency when it’s refrigerated? I don’t always plan my meals to take some out of the fridge to soften. I’ll get hungry and go look for something right away.

      • Blender Lady says:

        Hello Kathy, I like the sound of your recipe! I would say leave on the counter the amount that you think you might finish in 2-4 days. When there is only enough for one more snack, I’d pull out some more. It shouldn’t go bad out on the counter for even a week. I hope this plan might work for you!

    25. Nancy says:

      i have a large bag of slivered almonds in my freezer. Can I use those instead of whole for almond butter and also how much? It’s a 3-4pound bag from Samsclub. Ty..I can’t wait to experiment with my vitamin.. I have the 64oz purchased from QVC. It’s tall and slim.

      • Blender Lady says:

        Hello Nancy, I would recommend that you give it a try – have you made another kind of nut butter yet? (one that is easier to make like mixed nuts and/or peanut butter)? If you try slivered almonds, I would use a little bit less volume than the recommended amounts above, because the density of slivered almonds will be greater than the density of whole almonds by volume.

    26. Barbara says:

      What’s the best way to clean the container after nut butters?

    27. Lisa says:

      The last time I made nut butter it turned out very thick. Not spreadable. I used 3.5 cups of honey roasted nuts with 2 tablespoons of vanilla bean paste. Do you know why it wasn’t creamy?
      Thank you

      • Blender Lady says:

        Hello Lisa, I can think of 3 possibilities: 1) you did not blend long enough, 2) the nuts were deficient in enough natural oils (sometimes some batches just don’t have enough – but that is rare with peanuts), and 3) the vanilla bean paste did it. Read the part about adding honey above, and possibly the vanilla bean paste did the same thing???

    28. Stephanie says:

      Have you tried soy nut butter in vitamix? My son is allergic to peanuts and I have found that soy nut butters tastes similar and would love to make it myself.

      • Blender Lady says:

        Hello Stephanie!

        I haven’t tried soy nut butter. I would think that the soy nuts would need to be roasted, and if they are dry, oil will have to be added. If you try it, please let me know how it turns out!

    29. Linda Queen says:

      I’ve had my vitamix for many years now and keep trying to perfect my nut butter recipe. Always seem to be experimenting and not getting them just right or if I did, could not seem to duplicate. Recently learned about soaking nuts and thought making cashew butter with that would be even better for you. Didn’t turn out right…Now I know why. Thank you for such a fantastic, educational tutorial!! Wish I had found you sooner! Loved the idea about using mixed nuts!! Going to try that next.

    30. Sheila Bazilewich says:

      This is great information! I’m on Pinterest and just started following you. Would you be able to post this on Pinterest so I can pin it? Thanks for all your great posts on Facebook!

    31. Kathy says:

      I am going to make nutella using a combination of roasted/salted nuts i have in the fridge: peanuts, almonds, cashews and sunflower seeds. From this great tutorial, i will use 3 cups total nuts, blend them into a nut butter, and then add a cup of chocolate chips. I have some coconut oil, so I would imagine if the mixture is too dry/stiff, i can add the oil to it to smooth it out. I hope that it works!

      • Blender Lady says:

        Hello Kathy! I am happy that you like my tutorial! If you plan to use the wide bottomed container that comes with a Next Generation Vitamix model, you can probably get away with making all 4 cups (mix the nuts and the chocolate chips together) in one batch. If you have a narrow bottomed Vitamix container, I would use 2 cups nuts, and 1 cup of chocolate chips (or mix the ratio to whatever proportions you desire). In my family, we make something we call “Dean’s Nutty Butter” to give as gifts at Christmas. It is a decadent blend of 50% honey roasted peanuts, and 50% plain chocolate M-n-M’s. When you add chocolate (which blends easier) you might be able to get away with a little bit more than the “recommended” amount, so let’s say you are using a narrow bottomed container, you might be able to blend 3.5 cups with no problem! Hope this helps! 🙂

    32. Louise Wrage says:

      I was just so amazed at how easy it is to make your own nut butter. I now am combining different nuts together for unique butters. My favorite is almond- cashew 🙂

    33. Robin J says:

      Made my first nut butter after reading this. I was so easy I don’t know what I was waiting for.

    34. Margo Utesch says:

      I have not tried the nut butters yet……but I plan on it soon. Reading this is very helpful. I will re-read this again before I attempt it. Thank you………

    35. Mary says:

      I highly recommend reading this blog post if you want to make any kind of nut butter. The first time I made peanut butter, it came out perfect. Thanks for the great instructions LeaAnn!

    36. Yaritza says:

      I can’t wait to try my first nut butter! One of the main reasons I bought a vitamix is so I could make my own nut butters. I eat so much almond butter! And I always have raw cashews on hand. But I was wondering about adding other ingredients, like maple syrup, vanilla, or cacao powder. Would I add these once it’s at creamy consistency? Or at the beginning?

      • Blender Lady says:

        Thanks for your question Yaritza! Any kind of syrup might bind the nut butter like honey does. I would add honey and syrups after the nut butter is made by stirring into a jar. You can add dry powders or liquid vanilla while blending. I find that adding real chocolate is especially tasty (better than adding cocoa powder + a sweetener). To make it healthier – possibly use a top quality dark chocolate. This is really expensive, but I LOVE it… Taza Brand Extra Dark Stone Ground Chocolate.

        • Alysa says:

          Great post Lee Ann. I am a successful maker of raw almond butter from the start many many years back. I will attest that adding cocoa powder is a complete bust. I have yet to be successful in making a chocolate almond butter like the Maranatha brand I love but I still eat the mess ups :-). After watching it made commercially I realized the equipment being used I just can’t completely reproduce with my Vitamix. I may have better luck going to roasted almonds, though I will admit I have never tried this, yet. One recommendation that I think I would do even if using roasted nuts is that I freeze my nuts. Mine live in the freezer until I am ready to make a batch. I also recommend getting the container very cold before making a batch. You want everything very cold because the processing of the nuts does really heat the container up. For raw almond butter you have to process them for at least 4 minutes and trust me after a minute you really start to question whether you should be doing this or turning the machine off and when you look from the outside it looks like it should be done. But once you turn it off, you really can’t start over so leave it on tamping it the whole time. Good luck.

          • Blender Lady says:

            Hello Alysa,

            Cold nuts and a cold container is a great idea! I can make raw almond butter, and a few people who instinctively “get” how to operate the machine can also make nut butter from raw nuts, but the bigger population finds it more of a challenge than it is worth, and considering the final product is no longer “raw” (according to raw foodist standards), I don’t see the point in making almond butter from raw almonds UNLESS one prefers the taste of raw over roasted.

            There is a BIG taste difference between raw and roasted almonds, and this difference will translate into your almond butter. If you like the taste of the Maranatha Almond butter, to attempt to approximate that taste, you would have to roast your almonds first:

            Maranatha Chocolate Almond Butter Ingredients:
            Dry Roasted Almonds, Evaporated Cane Juice, Palm Oil, Cocoa Powder (alkalized), Non-Fat Dry Milk, Canola Oil, Soy Lecithin, Natural Vanilla Flavor, Salt. Contains: Almonds, Milk, Soy. May Contain Peanuts and Other Tree Nuts.

            When I make chocolate almond butter, I put my raw almonds in a gallon zip lock bag, add a bit of coconut oil, some stevia powder (other sugars can be used), a bit of sea salt, and cocoa powder and I squish it all around until all of the almonds are coated. Then I roast them.

            I would love to hear if you try roasted and see if it tastes closer to the Maranatha brand you like!

    37. Monica M says:

      Love your site. Thanks for all the great tips and recipes.

    38. Chris Hibbert says:

      Making my own nut butters is the newest and most rewarding thing I’ve tried with my Vitamix. Each batch I try a little variation – adding sunflower seeds or cashews. I love that I can make the butter without adding any additional unnecessary ingredients. There’s just something rewarding knowing exactly what you’re eating and not something that came out of an extruded in a factory.

    39. Laura says:

      Just tried this using 1 can of mixed nuts (17.75oz) in my 32oz container. Following your hints (tamper) got a very tasty nut butter, smooth and even a little runny. Refrigeration should take care of that. The best part was the smoothy I made to clean the container – added frozen berries, 1/2 banana, 1/2 cup water, and some ice -excellent. Thank you for this post!

    40. DeLynn says:

      Thanks for taking the time to write this very thorough post! I have successfully made nut butter (almond/pecan, per your suggestion) but it is time to make another batch and I wanted to brush up on technique. 🙂 Thanks for your hard work. I LOVE my Vitamix!

    41. Karen says:

      Great job Lee Ann. I have had success with nut butters and love eating them. Everyone should give it a go – once I made the first batch (using raw macadamias) I was hooked (and no longer scared!).

    42. elizaduckie says:

      Very clear, detailed and encouraging…I found the photos immensely helpful, as was the link to the container sizes and what they’re called. Much appreciation for the time you take (I know how much it requires to make a clean clear explanation of anything, in writing) to answer questions and be helpful.

    43. John says:

      When I buy “all natural” peanut butters in the store(the ones where the oil is separated on top), I pour out the oil and pour in a fairly equal amount of flaxseed oil. I mix it until the oil is no longer visible. Once refrigerated, this method makes it so you can spread the peanut butter as easily as if it were at room temperature and the oil never separates(at all). Hope this helps. Thanks for the stellar write up. I have an old metal Vitamix Maxi-4000 “commercial” model and I can’t wait to try this out.

    44. Michelle S says:

      This is a very thorough tutorial. Like many others, I have not attempted to make any nut butters yet, but now I will. Thanks so much Lea Ann!

    45. Linda says:

      Thank you Lea Ann!!! That was so very thorough!!! Very easy to read and understand! You’re the best!!!!

    46. Kelly says:

      Great tutorial!! This step-by-step information is so helpful. One of my favorite butters not mentioned above is sunflower seed butter (the commercially-available brand is Sunbutter). Very easy to make in the Vitamix 🙂

      • Blender Lady says:

        Thanks for your comment Kelly! I need to do another post focusing more on recipes, and less on technique! Perhaps I should add a paragraph in there listing the other kinds of nuts that can be made into nut butters. I know that sunbutter is a popular one!

    47. Tina says:

      This tutorial has given me the knowledge to attempt making nut butters. Thank you so very much! This page will be bookmarked as a favorite.

    48. Rene Oswald says:

      Great post Lea Ann. I will definitely be passing it on to all those who ask me about making nut butters. I get that question all the time! Love you and all you do to help the world be a healthier place to live!

      • Blender Lady says:

        Thanks for your comment Rene! The feeling is quite mutual – I always tell people that your book, “Transitioning To Living Cuisine” is by far my favorite raw food cookbook out there. Much, much more than a recipe book – you have the heart of a teacher, and you do a fantastic job of helping people reach whatever level they feel most comfortable with in adding raw fruits and veggies into their diet!

    49. I really appreciate the effort put into this post and have bookmarked it. Thank you!

    50. Debbie says:

      Hi Lea Ann
      Thanks so much for this great tutorial. I am definitely going to have a go at making nut butters now.
      🙂

    51. Cheryl says:

      Thank You so much!
      I was afraid to try until I read this. I have only the 64oz low profile so thank s for the amount of nuts needed /hints.
      I think I’ll give it a go.

    52. Pat says:

      Just wanted to say thank you for all the information. I have not attempted nut butters yet, this information will give me the courage to try.

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