I like to minimise the use of margarine type spreads because none of them are very healthy. I still use them, of course, but aim for moderation. It is easy to replace them sometimes with pureed avocado or hummus or other bean-based spreads (home made). I have also been longing to play with home made nut butters for some time now.
I have made cashew butter and peanut butter – both so very delicious and useful in many ways, not just for spreads. For example, this morning I had cashew butter on my porridge with some coconut oil and fruit. Very good!
The peanut butter is so fresh and vital made this way, I urge you to try it and compare the taste with your purchased one.
It is so easy to make them. Imagine the kids coming home from school and you say “let me whip you up a fresh batch of peanut butter for your snacks!”
Take a cup of raw, unsalted nuts (cashews, walnuts, peanuts, macadamias, pinenuts, pistachios, brazil nuts, hazelnuts, pecans, almonds, or a combination) and place into the food processor. Let the processor run for 2 minutes or so until the nuts are ground and forming a paste. They will look a little grainy. At this point, add a little oil and a pinch of salt, and then continue to process until ground and creamy.
Use a tasteless oil if you can – grapeseed or peanut oil would be fine. Cashews will take 1 – 2 Tblspns of oil, but peanuts, being oilier nuts, may take less. Pistachio butter is quite dry and grainy but can be combined with thick yoghurt or cream cheese.
A little sugar or honey can be added with the oil, but is not strictly necessary.
Nuts can be roasted or toasted prior to blending into butter for a deeper taste.
- Nut Butters from Wikipedia
- A nut butter primer from Cooking Light
- How to make cashew butter from From Scratch
- Making Walnut butter from Flexy Fare
The Nuts Series
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- Blueberry Shrikhand
- Cucumber Salad with Sesame
- Chickpea, Almond and Sesame Spread
- Green Olive, Walnut, Pistachio and Pomegranate Salad
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