How to Make Nut Butters

Cashew and Peanut Butters

It is good to minimise the use of margarine type spreads because none of them are very healthy. Still use them, of course, but aim for moderation. It is easy to replace margarine at times with pureed avocado or hummus or other bean-based spreads (home made). Nut butters are another alternative.

Cashew butter, almond butter and peanut butter can all be made – all so very delicious and useful in many ways, not just for spreads. For example, hve cashew butter on my porridge with some coconut oil and fruit. Very good! Use almond butter with sherry vinegar to make a salad dressing. They can be used for dips, or spooned into soups and wet curries. They good well over steamed vegetables. You can mix them with lemon juice or vinegar and thinned with water to make a great dressing.

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!”

Browse some more How To recipes here and here. Or find inspiration in our Spring recipes here and here.

Cashew and Peanut Butters

Nut Butters

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.

Almond Butter | Nut Butters | Vegetarian | A Life Time of Cooking

recipe notes
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.

Cashew and Peanut Butters

This is cross posted to our sister site, Heat in The Kitchen. It appears there as part of the Tips and How To’s series.

browse some recipes with Nuts and Seeds

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

30 thoughts on “How to Make Nut Butters”

  1. Beautiful stuff.

    I’ve been making almond butter quite a lot at the moment and each time I make it, I add 2 or 3 bitter almonds to the mix.

    But peanut butter! Of course! I’ve never thought to make it for the boys ’round here. Excellent thoughts.

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    1. Hi Indosungod, yes, you won’t be surprised to hear that none of the spreads are very healthy, and yet we eat so much of them. HM Nut butters are so delicious, and you have control over what you put into them.

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    1. Just pan roast the nuts, Raaga, if you want to, but it is not absolutely necessary. You will still get a great result. I hope you do get to try making some nut butters.

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  2. I’m not so young anymore but I still love peanut butter and pb&j with vegetable soup. I’ve recently turned to organic off the shelf peanut butter but you’ve inspired me to talk to my wife about making our own. She is a great cook and I’m sure she could easily make it. Thanks for the inspiration.
    Ron

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  3. I would love to make some almond or hazelnut butter at home. i have done the peanut butter, but I love almond and hazelnut more than peanut. pretty pictures.

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  4. Two points:
    (1) Soaking and dehydrating nuts prior to roasting greatly improves the absorbancy of the nutrients. However, it is not necessary to do so. It is just more healthy. soaking helps to remove/reduce the phytate content. Phytates put a strain on the digestive system and alos pull nutrients out of the body so that less nutrients are absorbed.

    (2) Cashews are more oily than peanuts and will result in a runnier butter.

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    1. Thanks, Don. Just a quick note about the consistency — of course it depends on how much additional oil that you add to the butter. I do make wonderfully thick cashew butter as well as peanut and almond.

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