Nothing compares to the ultra creamy texture and flavor of homemade nut butter. Try these as an alternative to peanut butter to make sandwiches, sauces, dressings, cookies, and more. Or use as a luxurious, decadent dip for apples, pears, peaches, nectarines, pretzels, carrots, celery, or anything dip-able.
Place nuts into a high-speed blender or food processor fitted with the chopping blade.
Begin pulsing nuts in order to finely chop them. Once they are finely chopped, turn on blender or food processor for 1-2 minutes, stopping to scrape the sides of the jar or bowl, and allowing the motor to cool down, if needed. Repeat this process as needed until the nut butter is creamy. It may be necessary to add a little oil to facilitate the blending process.
If desired, add a good pinch of sea salt and pulse to distribute it.
Transfer the nut butter to a jar with tight-fitting lid. Store in a cool, dry place for up to two weeks. If storing for longer, refrigerate to keep the natural nut oils from becoming rancid. Allow to come to room temperature for easier spreading or dipping.
Nutrition facts are based on using almonds and no oil or salt.
Add flavors to customize your nut/seed butter. Here are my fav combos:
Sweet butter: add honey, date, or maple syrup
Savory butter: chili powder, turmeric, your fav spice or herb blend
This recipe can be used on the nuts of your choice: cashew, almond, sunflower seed, pecan, walnut, macadamia, hemp.
My Vitamix does a better job chopping up the nuts than a food processor, yet feel free to use either.
I rarely need to use oil because, as you blend, the nuts/seeds naturally expel their oil and it's typically plenty.
You may need to blend awhile to get the creamy result you want. Don't give up! Keep blending/scraping until you've got the cream level you're looking for.
You can also use a variety of nuts/seeds in your creation. Half pecan + half hemp would be delicious!