I love nut butters but they can also get expensive. Lately, I’ve been purchasing nuts and seeds in the bulk section and turning them into a butter myself. The process of making your own nut butter is extremely simple and it costs less than buying pre-made nut butter. Plus the flavor cannot be beat!
- 2 cups of roasted almonds (or nut/seed of choice)
- a food processor
- 2 tbsp coconut oil (optional)
- Salt (optional)
How to make nut butter:
The first step for making your own nut butter is roasting the nuts (skip this step if you already purchased roasted nuts). Spread the nuts on a baking sheet and roast at 350º F for about 10-15 minutes. This process helps to release oils from the nuts, making it easier to form the nut butter.
Once the nuts are roasted, remove them from the oven and allow them to cool for about 5-10 minutes. (This makes everything easier on your food processor.)
Once the nuts have cooled, process in the food processor….and process…and process. It should take around 10 minutes, depending on the strength of your food processor.
First, the nuts will grind into a fine texture. After a few minutes, oils are released and a paste-like texture will form. Keep processing, pausing every few minutes to scrape down the sides if necessary. Finally, about 10-15 minutes in, as all of the oils from the almonds are released, a creamy butter will begin to form.
If your butter is a little soft, you can let it set in the fridge for about an hour. Homemade nut butter can be stored in the fridge for up to 3-4 weeks.
In reality, you can make your own nut butter with nothing but nuts but there’s usually a couple of additional ingredients that I include:
- Coconut oil: to increase creaminess and help prevent the oils from separating.
- Sea salt: to bring out the flavor of the roasted almonds.
- Flavor add-ins: vanilla, pure maple syrup, cinnamon, unsweetened coconut flakes, etc.
Nut butters are incredibly versatile. Spread it on toast or use it in granola, smoothie, and Thai peanut-like sauce recipes.
- 1 cups almonds
- 1 tbsp coconut oil
- salt to taste
- Preheat oven to 350 F. Spread almonds on a parchment-lined baking sheet and roast for 10-15 minutes. Allow to cool for 5-10 minutes.
- Add almonds to food processor and process for 10-15 minutes. Almond will first grind up, then form a paste-like consistency, before finally becoming a creamy butter. Continue processing until desired consistency is met. (Be patient and stop the food processor every few minutes to scrape down the sides!)
- Once the almonds have formed a butter, add in coconut oil and salt to taste and process until well-combined. Store in fridge for up to 3-4 weeks.
What are your favorite ways to use nut butters?
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