6 Delicious Nut Butters You Can Make At Home
From salted caramel cashew butter to matcha pistachio butter!
1. Super Seed Nut Butter
INGREDIENTS
1 cup raw pecans
1 cup raw hazelnuts
1 cup raw almonds
2 tbsp chia seeds
½ teaspoon sea salt
1 tsp cinnamon
PREPARATION
1. Combine pecans, hazelnuts, and almonds in a food process for 3-6 minutes.
2. Add chia seeds, salt, and cinnamon.
3. Process again for 30 seconds (or until smooth).
4. Store in an airtight jar in the refrigerator for up to 6 months.
2. Salted Caramel Nut Butter
INGREDIENTS
2 cups cashews, roasted
1 cup almonds, roasted
¼ cup coconut sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
PREPARATION
1. Roast cashews and almonds at 325˚F (160˚C) for 15 minutes, then let cool.
2. Add roasted cashews and almonds to food process for 1 minute.
3. Add coconut sugar, vanilla, and sea salt and process for another minute (or until smooth).
4. Store in an airtight jar in the refrigerator for up to 6 months.
3. Cashew Macadamia Coconut Butter
INGREDIENTS
2 cups cashews
2 cups raw macadamia nuts
1 cup shredded coconut
PREPARATION
1. Preheat oven to 325˚F *160˚C).
2. Roast the cashews for 10 minutes, then let cool.
3. Add the roasted cashews and macadamia nuts to a food processor and blend for 3 minutes, until smooth.
4. Add the coconut, then blend again until incorporated.
5. Store in an airtight jar in the refrigerator for up to 6 months.
4. Cookie Dough Butter
INGREDIENTS
1 cup peanuts
1 cup sunflower seeds
1 teaspoon cinnamon
2 tablespoons coconut sugar
½ teaspoon ginger
½ teaspoon nutmeg
3 tablespoons honey
PREPARATION
1. Preheat the oven to 325˚F (160˚C).
2. Toast the peanuts for 5 minutes, then let cool.
3. Add the roasted peanuts and sunflower seeds to a food processor and blend for 3-5 minutes, until smooth.
4. Add cinnamon, coconut sugar, ginger, nutmeg, and honey, then blend again until smooth.
5. Store in an airtight jar in the refrigerator for up to 6 months.
5. Cherry Chocolate Butter
INGREDIENTS
1 cup almonds
1¾ ounces dark chocolate
3 tablespoons pitted and chopped black cherries
PREPARATION
1. Preheat the oven to 325˚F (160˚C).
2. Toast the almonds for 15 minutes, then let cool.
3. Blend the roasted almonds in a food processor until creamy.
4. Add the chocolate and blend until smooth.
5. Store in an airtight jar in the refrigerator for up to 6 months.
6. Matcha Pistachio Butter
INGREDIENTS
2 cups pistachios
1 teaspoon salt
1 teaspoon matcha powder
3 tablespoons honey
PREPARATION
1. Blend the pistachios in a food processor until smooth.
2. Add the salt, matcha, and honey, and blend to incorporate.
3. Store in an airtight jar in the refrigerator for up to 6 months.
