How To Make Homemade Nut Butters
How to make nut butter out of pretty much any nut - it's all a matter of patience, time, and flavorings!
Prep Time20 mins
Cook Time20 mins
Total Time20 mins
Servings: 8 -16 oz
- 2-4 cups raw or toasted nuts or seeds
- 1-3 tablespoons neutral-flavored oil (coconut, light olive oil)
- 1-4 tablespoons sweetener (honey (honey, maple syrup, agave nectar, cane sugar, etc.)
- Fine sea salt
- Adds-ins such as vanilla bean, cocoa powder, spices (cinnamon, ginger, nutmeg, etc.), herbs (chili powder, cumin, garam masala, etc.) (optional)
Decide whether or not you want to toast your nuts/seeds first. If yes, toast them in a single layer on a baking sheet for 10-15 minutes in a 325 degree F oven. While still slightly warm, add the nuts/seeds to the bowl of a high-powered blender (fitted with the four-blade attachment) or food processor. (If you have a smaller processor, reduce the amount as needed. There needs to be enough room for the nuts to move to convert to butter, but also enough nuts for the blades to actually reach.)
Process on high speed for about 10 minutes, making sure to scrape the sides of the bowl frequently. Depending on the type of nut or seed, you may want to add a bit of oil to help the process at the 10 minute mark, or when the ground nuts begin to form a dry paste.
Continue to blend (and scrape!) until it becomes smooth and creamy, and moves easily around the bowl, another 5-10 minutes, adding more oil as necessary. The butter will be very warm, almost hot, to the touch as it processes - this is normal due to the friction created.
Add any desired salt, sweetener, and/or add-ins at the very end of the processing time.
Serving: 34g | Calories: 235kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 214mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1.3mg