Let’s make some Nut Butter!  Today’s episode of my How To Series dives into the wonderful world of ground up nuts – featuring my favorite cashews!  Watch the video below then we will break it down even further.

 

 

Let me ask – did you know it was that easy?  Let’s break down the whole raw vs roasted thing:

Raw Nuts

  • CON: Takes a lot longer to break down in the food processor.
  • PRO: Is the purest form, no added oils or salt.

Roasted Nuts

  • CON: Can have weird oils added if you buy them roasted. Check labels!
  • PRO: Breaks down quickly in the food processor.
  • PRO: You can roast them yourself!  Buy raw nuts and roast them on a sheet pan in one even layer at 350 degrees for 12 minutes.

Types of nuts you can turn into nut butter:

  • Almonds
  • Peanuts
  • Cashews
  • Pecans
  • Hazelnuts
  • Pistachios
  • Walnuts
  • To be honest… most any nut works!!

My favorite ways to use Nut Butter:

  • Spread on Sweet Potato Toast with banana.
  • Eaten with a spoon.
  • Drizzled on a smoothie bowl.
  • Mixed into a smoothie.
  • Spread on a blueberry bagel.
  • Stuffed into nut butter cups!

 

Print
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How to Make Nut Butter


  • Author: Kelsey
Scale

Ingredients

  • 3 cups roasted nut of your choice
  • pinch of salt

Instructions

  • Place nuts in a food processor and blend on high for 7-10 minutes or until smooth and creamy. Raw nuts may take longer to process.
  • Add some salt to taste and blend again to combine.

Notes

  • Variations:
    • Add 1 teaspoon vanilla, 2 pitted dates
    • Add 1 pod of vanilla beans and 2 teaspoons espresso powder
    • Combine a mixture of nuts
    • Add 2 tablespoons cacao powder
    • Add 1 teaspoon vanilla and 2 tablespoons maple syrup