How To Make Nut Butter

Prep Time 15

Cook Time 10

Total Time 25

Servings (1-Tbsp servings)

Course Sauce

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3 Weeks

Ingredients

BASIC BUTTER

3 cups raw (or sprouted) nuts (my favorites = almonds, cashews, walnuts, pecans, hazelnuts // organic unpasteurized when possible)

ADD-INS optional

Sea salt to taste (~1/2 tsp as original recipe is written)
Vanilla extract (to taste)
Hemp seeds
Flax seeds
Chia seeds
Coconut butter
Chocolate

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown.
NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!

Video

Notes

*Recipe makes ~ 1.5 cups nut butter
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 one-Tbsp servings Calories: 104 Carbohydrates: 3.8 g Protein: 3.8 g Fat: 9 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Fiber: 2.2 g Sugar: 0.8 g