It is so easy to make your own fresh nut butters. We were delighted.
Homemade Nut Butter
You can use any nut: almonds, cashews, walnuts, peanuts or just about any other nut or seed. And you can make it raw or roasted. The raw has a little more nutritional value but not much. It’s definitely a taste preference, which means roasted for us.
We usually start with 1½ - 2 cups of nuts. This can be adjusted to any amount depending on how long you plan to keep it around. We like to make just enough for 4-6 weeks, so it’s always fresh.
Roasted Nut Butter
If starting with raw nuts, preheat oven to 350º. If you’re starting with roasted nuts, they should be dry roasted, not in oil, and you can skip this first step of roasting.
1½ - 2 cups nuts
Spread the nuts out evenly on a baking sheet.
Bake for 7 minutes, tossing halfway through.
Let them sit for 10 minutes so they’re not hot, but still warm (blending them while slightly warm will help blend them more easily).
Blend in a food processor. This will require some patience. You’ll want to scrape the edges and the bottom of the food processor several times before reaching a smooth consistency. The longer you blend it, the smoother it gets.
Custom Blends:
Instead of using just one type of nut, try blending several:
Almond and walnut
Peanuts and sesame
Cashews and pecans
And you can add flavourings like cinnamon or cacao, even a pinch of chipotle or a bit of coconut. A classic is Hazelnuts and cacao (think Nutella)