Here’s how to make nut butter at home! It’s easy to make, saves money, and comes out creamy and delicious. You can use any nuts you have on hand!
Ever made your own nut butter? Because wow, is it tasty! It’s so easy to make and saves money versus buying it at the store. Even better: you can use this recipe to use up any combination of leftover nuts in your pantry! Anyone else have a pantry problem with little containers of different almonds and cashews or varying ages? (Yep, we do.) Here’s our solution: make homemade nut butter! It comes out seriously creamy and it’s full of plant based protein. Here’s how to make it!
In our nut butter, we used a mix of 1/3 each almonds, walnuts, and cashews! To add complexity to the flavor, it’s nice to have a mix of at least two types of nuts. But of course, you could use just one nut to make 100% almond butter, cashew butter or pecan butter. Cashews add a lovely sweetness to the butter, so we like having them in the mixture if at all possible.
- 2 cups raw nuts of any kind (or 1/3 each almonds, cashews and walnuts)*
- Kosher salt to taste**
- Grapeseed or canola oil, as necessary (1 tablespoon)
- Optional add in: Toasted coconut
- Preheat the oven to 325 degrees Fahrenheit.
- Spread the nuts out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant and toasted. Allow to cool 2 to 3 minutes on tray.
- Add to food processor while warm and process 4 to 12 minutes until creamy, scraping down the sides as necessary (the exact timing depends on your food processor and the age and type of the nuts). If at several minutes the nuts are very dry and crumbly, add up to a tablespoon of oil while processing.
- When creamy, add kosher salt to taste (we add 1/4 teaspoon for unsalted nuts). Move the nut butter to a jar and store refrigerated for up to 4 weeks.
*You can use any nuts; we used about 1/3 each raw walnuts, almonds and cashews. If some of the nuts you have on hand are already roasted, add them to the baking sheet in the last few minutes (or bake them just a few minutes), since heating them helps with the blending. **The amount of salt will add based on the nuts you have on hand. If you use salted nuts, taste and add enough so the flavor pops. We use 1/4 teaspoon kosher salt with unsalted nuts.
You can read full article and recipes here : https://www.acouplecooks.com/nut-butter/