Homemade nut butter

Almond Butter

Cashew Butter

Pecan Butter

Peanut Butter

Cinnamon

Maple syrup / honey

Cocoa power

Vanilla

Chia seeds

Flax seeds

Turmeric

Cayenne pepper

Cocoa / cocao powder

unsweetened coconut

Coconut oil

Freeze-dried strawberries

Sunflower seeds

Pumpkin seeds

Pumpkin pie spice

Butter	Calories/ 1 tsp.	Protein - g	Fat - g	Calcium - mg	Zinc - mg
Almond butter	101	2.4	9.5	43	0.5
Cashew butter	93	2.8	8	7	0.8
Pecan Butter	97	1.9	6	34	0.4
Hazelnut butter	94	2	9.5	N/A	N/A
Peanut butter	94	3.8	8	7	0.4
Chia seeds	78	2.4	2.9	46	0.9
Flax seeds	107	3.7	1.8	32	0.8
Soy butter	80	4	6.5	30	N/A
Soy-peanut butter	50	2	1.2	40	N/A
Sesame Seed	89	2.6	8	64	0.7
Peanut butter	95	4	6	N/A	0.4
Sunflower butter	80	3	7	N/A	N/A
Coconut oil	104	2.7	8.8	72	0.8
Pumpkin seeds	80	4	6.5	30	N/A
Walnut	96	4.8	8	12	1.2

First, start by choosing your base nut (s). Today’s nut butter recipes use:

Almonds, Cashews, Peanuts and Pecans.

Some nuts take longer to process due to the amount of fatty acids they contain.

Almonds have less fat, so they take a little more time in a food processor. If you make a lot of your own almond butter, investing in a high-speed blender like a Vitamix can save you a lot of time since.

Cashews, pecans and peanuts have more fat, so they typically only take about 10 to 15 minutes to process in a food processor.

For more flavor, roast the almonds, pecans, cashews and peanuts before blending. This also helps the nuts to blend up quicker. Be sure to allow the nuts to cool down before processing otherwise, the concentrated oils may cause your blender or food processor to overheat.

Add a little bit of avocado or coconut oil as needed to help the nuts blend easier.

If you’re using a food processor, be patient. It takes a few minutes for the nuts to release the oils and you’ll first start to see a crumbly meal-like consistency. Keep processing and scrape down the bowl. After about 5 minutes the nuts will start to clump and the fibers will eventually break down. After about 25 minutes, you’ll end up with a creamy nut-butter consistency.

Dairy free, Paleo and ketogenic friendly.

Almond Butter

Cashew Butter

Pecan Butter

Macadamia Nut Butter

Walnut Butter

Pumpkin Butter

Sunflower seed butter

Cashew

The smooth butter forms after about 2 minutes of processing. It is ideal for sandwiches. Try it with avocado and other vegetables in a pita, or substitute it for tahini when you make hummus.

Almond

Roasted whole almonds have skins that will fleck the butter. When the almonds start to come away from the sides of the food processor, the butter is ready. Slivered, toasted almonds take about 3 1/2 minutes to form a butter, but roasted whole almonds have additional oil and will be ready in just 2 1/2 minutes. This mild, sweet butter is adaptable in sweet and savory dishes. Try almond butter on a sandwich with apples and brie or Gouda cheese.

Macadamia

Hands down, this is our favorite nut butter―we actually licked the spoon. Because of maca­damias’ high fat content, the nuts grind into a butter too thin for spreading on bread in just 2 minutes. Chill to thicken it. Its buttery flavor is great for desserts.

Hazelnut:

This grainy, thick butter with brown specks is fruity and naturally sweet. Processing it takes about 2 1/2 minutes. Bags of chopped nuts have few skins, so don’t worry about removing them. If nuts are whole, toast them in a 400° oven for 5 minutes or until they start to look shiny and the skins begin to loosen. Rub them in a dishtowel to remove skins. Mix a 1 to 1 ratio of chocolate syrup and hazelnut butter for a delicious spread that’s great on toasted honey wheat bread with bananas or on apple wedges.

Pecan

With a rich, hearty flavor that stands up well, pecan butter is great over meats. Pecans process into butter in about a minute. The loose paste spreads easily, but skins give it a slightly bitter aftertaste, so it’s best for recipes.

Peanut

Use plain roasted peanuts, rather than dry-roasted peanuts, which are seasoned with paprika, garlic, and onion powder. This smooth nut butter has distinctive fresh peanut flavor and the nuts take about 2 minutes to process. It is lighter in color than commercial peanut butters and is grainier than commercial hydrogenated brands.

Pistachio

A very dry, crumbly butter, it’s best combined with something else, like softened cream cheese. Cream cheese―pistachio spread is nice on French or egg bread. It takes about 3 1/2 to 4 minutes to grind into butter. It tends to clump during processing.

Walnut

 Like pecan butter, this soft, oily butter is ready in about a minute. It, too, has a bitter aftertaste from the skins, making it good for recipes but not on sandwiches. Walnut halves are expensive, so look for pieces.

Tips for making nut butter

Preheat the oven to 350F. Spread the almonds, walnuts or pecans on a large, rimmed baking sheet and toast the almonds about 10 minutes, mixing halfway. (Don’t let them get dark).

Let them cool about 10 minutes when they are warm, not hot.

Transfer the nuts to a high-speed blender or food processor. Blend until creamy, scraping down the sides as necessary. Be patient, it may seem like it will never turn to butter, but it will! It will go from clumps, to a ball against the side of the food processor (keep scraping the sides), then finally it will turn very creamy. If the mixture gets too hot, stop and let it cool down for a few minutes.

Once the nut butter is very creamy, blend in the salt. If you wish to add additional flavors such as vanilla, cinnamon or honey, let the mixture cool, add the optional add ins and blend until creamy once again. Keep in mind, the texture will harden slightly if you add honey or maple syrup.

Let the nut butter cool to room temperature, then transfer the mixture to a glass jar and tighten the lid. Store in the refrigerator for up to 3 to 4 weeks, or until you see any signs of spoilage.

If you wish, you can add flavor your nut butters by adding cinnamon, honey, maple syrup or leave it plain. The texture changes slightly when adding honey or maple, it’s not as smooth so I prefer to leave it unsweetened, which gives me the option of drizzling some on top of my toast, if I wish.

You can make a blend of nuts by combining a few varieties.

Depending on how much fat is in the nut will determine how quick the nut turns into butter. The walnuts and pecans have more fat, so they only take about 10 to 15 minutes to process into a butter. Almonds have less fat, so they take a little more time, about 30 minutes total. It may seem like it’s not going to work, but just be patient, it will!

To enhance the sweet, nutty flavor of the nuts, toasting them is a must before making them into butter. You will want to cool the nuts before making them into butter.

Since there are no preservatives, you will want to keep it refrigerated to prevent it from going rancid. It can be refrigerated for up to 1 month.

The texture of homemade nut butter is firmer after refrigeration than it is at room temperature, which makes it harder to spread. To fix this problem, let your homemade nut butter stand at room temperature for several minutes prior to