How to Make Homemade Nut Butter
Creamy, easy, and endlessly customizable, this nut butter recipe is sure to become a favorite. Whether you use almonds, hazelnuts, cashews, or pecans, each batch blends into a smooth, delicious spread — without unnecessary oils, sugars, or additives.
Ingredients
- 3 cups raw or sprouted nuts cashew, almond, walnut, hazelnut, or pecans.
- ¼ teaspoon salt taste and adjust to your liking, start with ¼ teaspoon and add a pinch more if needed.
- Drizzle of maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Roast the nuts (optional): Preheat the oven to 350°F Spread the nuts evenly on a baking sheet. Roast for 8–12 minutes, until they’re fragrant and lightly golden. If using sprouted nuts, reduce the temperature to 325°F (163°C) and roast for 5–8 minutes.
- Blend the Nuts: Add the roasted (or raw) nuts to a high-speed blender or food processor. Blend in stages—first to a coarse meal, then to clumps, and finally to a smooth, creamy butter. This process can take 8–12 minutes, depending on the machine. Pause to scrape the sides as needed and allow the motor to rest if it overheats.
- Optional ingredients: Once smooth, add in any optional ingredients if using.
- Store Your Nut Butter: Transfer to an airtight container or jar. Refrigerate for up to 3 weeks. Stir well before using if the oils separate during storage.
Nutrition
Calories: 81kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 24mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Calcium: 40mg | Iron: 1mg
