Ever made your own nut butter?
I hadn’t until last year, and now it’s become a bit of an obsession. I love experimenting with how different nut combinations change the taste and texture of the butter. Plus there really is no more need to buy store-bought.
No preservatives – no added sugar – and you control the amount of salt added.
This Easy Almond Cashew Nut Butter is my current favorite.
- Protein-packed, nutritious snack.
Step 1: Roast & Salt Raw Nuts
Select your raw nuts and spread them out evenly over a baking tray.
If you like your nut butter salted, add a few twists of sea salt.
Roast at 200 degrees Celcius for approximately 10 minutes, or until brown.
Step 2: Blend cooled nuts for 10 minutes
I love this process.
Here’s where you turn ordinary roasted nuts into a smooth, creamy, heavenly paste.
This takes about 10 minutes (depending on your blender’s strength) and there are some distinct phases the blending nuts will go through…
Phase 1: The large nuts get chopped
If your blender isn’t a super-sturdy model, you might have to make sure the blender doesn’t move around at the very beginning as it cuts the large nuts. Mine has a tendency to do a jig over the bench for the first 30 seconds or so – which is pretty entertaining.
Phase 2: Nuts become coarse, fine grinds
For the next 3 – 4 minutes or so, the nuts will become coarse but finely ground, and will appear to move very slowly around the blender bowl. You may need to stop the blender from time to time to scrape the sides down. This will ensure all the nuts get blended evenly.
Phase 3: Nuts are nearly a butter
For the next few minutes, the nut butter will become much creamier, and will move around the blender at a faster pace. The nuts will appear to be integrated like butter, but if you stop the blender and put your spatula in the mixture, it will still be quite dry.
DON’T STOP NOW!
We need to keep blending until the mixture is VERY smooth and creamy.
Phase 4: Nut Butter is perfected
When you think your nut butter is looking very creamy and smooth, stop the blender and check the consistency. Some of you might like your nut butter more crunchy than others. Taste it and decide for yourself.
I like mine as smooth as it will go, so I usually let the blender run another few minutes just to be sure.
Step 3: Store & Eat within a week
Store your nut butter in an airtight container. I keep mine in a jar in the refrigerator as I find it keeps and tastes better cold.
Eat your nut butter by the spoonful as a snack straight out of the jar, with a Medjool date for a quick sweet fix, or use in many delicious baking recipes such as our Grain free Applesauce Mini Loaves or Multi-Purpose Protein Batter – to add creamy, natural protein.
If you’d like to read more about making nut butter, check out Julie Morris’s Do’s and Don’ts Of Making Nut Butter.
- 1 cup raw unsalted almonds
- 1 cup raw unsalted husked almonds
- 1 cup raw unsalted cashews
- A few twists of sea salt
- Spread raw unsalted nuts on a baking tray. Add a few twists of sea salt according to taste (this is optional). Bake for 10 minutes at 200 degrees Celcius or until nicely browned.
- Leave nuts to cool a little (about 10 minutes).
- Place nuts into a high-speed blender.
- Blend for around 10 minutes, scraping down mixture from the sides as needed to ensure all nuts are incorporated into the butter.
- When the mixture is smooth and creamy, store in an airtight container in the refrigerator.
- Your nut butter will keep for around a week.