Almond butter, peanut butter, cashew butter…it’s all good, right? It can also be pricy. So, I’ve taken things into my own hands and I’ve started making it from scratch. Not only is homemade nut butter easier on the pocketbook, it’s also way more delicious. It does take a little more time, and a powerful food processor, but it’s so worth it! You can use whichever base you’d like – peanuts, almonds, cashews or a combination of all three. Go crazy, it’s your nut butter. The key is that you first roast the nuts or legumes (b/c peanuts are technically legumes). That way they will breakdown more easily in the food processor, resulting in a rich, creamy texture.
HOMEMADE NUT BUTTA’
Adapted from the Detoxinista
- 3 cups raw organic almonds, peanuts or cashews
- 1 tsp Himalayan salt (optional)
- 1 Tbsp maple syrup (optional)
- Preheat oven to 350 °F. Line large baking sheet with parchment paper.
- Place raw nuts on lined baking sheet and warm in the oven for 8-10 minutes. Turn halfway through and be careful not to let them burn.
- Remove nuts from the oven and place into food processor (while still warm), and blend for a total of 20-30 minutes.
- Stop every few minutes and scrape the sides of the processor with a spatula.
- At first the consistency will resemble sand, but as the oils start to release and the nuts continue to break down, the consistency will become smooth and creamy. It just takes a little time and patience!
- Once the consistency is to your liking, add the optional ingredients (salt and/or maple syrup) and blend for another minute or so.
- Remove from the processor and enjoy immediately, or place in a glass jar and store in the fridge.