There’s something magical about making nut butters from scratch. It takes me back to a sunny afternoon at my grandmother’s kitchen, where the air was thick with the scent of roasted almonds and she would swirl the nuts in the food processor, transforming them into a velvety spread. It was a perfect combination of nostalgia and indulgence that led me to create my own version of nut butters. This recipe brings together a medley of nuts, making it an exquisite treat that’s both healthy and delicious.
Ingredients
For Almond Butter:
2 cups raw almonds
1 tablespoon honey (optional)
1 tablespoon coconut oil (optional)
Pinch of salt (to taste)
For Cashew Butter:
2 cups raw cashews
1 tablespoon maple syrup (optional)
1 tablespoon coconut oil (optional)
Pinch of salt (to taste)
For Mixed Nut Butter:
1 cup raw almonds
1 cup raw cashews
1 cup raw walnuts
1 tablespoon honey or maple syrup (optional)
1 tablespoon coconut oil (optional)
Pinch of salt (to taste)
Instructions
Begin by preheating your oven to 350°F (175°C). Spread the raw nuts of your choice on a baking sheet and roast them for about 10-12 minutes, keeping a close watch to prevent burning. Roasting enhances the flavor and aroma of the nuts, making your butter even more delightful.
Once the nuts are roasted and fragrant, remove them from the oven and let them cool for a few minutes. Transfer the cooled nuts into a food processor. Blend the nuts on high speed. Initially, you’ll notice they will break down into a crumbly texture. Continue processing, scraping down the sides as needed.
As you blend, the nuts will begin to release their natural oils, transforming into a smooth, creamy consistency. Depending on your preference, this process can take anywhere from 5 to 15 minutes. For a nutty texture, you can stop blending when small chunks remain, or continue until completely smooth.
If you desire a touch of sweetness or creaminess, add honey or maple syrup, along with coconut oil and a pinch of salt. Blend again until fully incorporated. Taste your creation and adjust sweetness or saltiness as you wish.
Once the nut butter reaches your desired consistency, transfer it into an airtight jar or container. Store your homemade nut butter in the refrigerator for up to two weeks – but I doubt it will last that long!
Spread it on toast, swirl it into smoothies, or simply enjoy it by the spoonful. These nut butters are not just a treat; they’re a trip down memory lane, reminding us of the simple joys of homemade goodness.