Try this Nut Butter recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Blend in a food processor until the mixture is smooth and creamy. Then store in an airtight container in the fridge for up to three weeks.
- Blend in a food processor until the mixture is smooth and creamy. Then store in an airtight container in the fridge for up to three weeks.
Commercial jars of nut butter often contain added oils and stabilizers, but making it at home requires only the nuts themselves. Unlike solid nut meals or flours that remain powdery, processing whole nuts coaxes out their natural oils until the mass liquefies. Use a high-powered food processor for this task, as standard countertop blenders will struggle with the dense load and risk burning out their motors. Activated nuts work exceptionally well because their reduced moisture content helps them transition faster through the crumbly stage. Process the nuts continuously for fifteen to thirty minutes, stopping every few minutes to scrape down the bowl with a rubber spatula. The mixture will first resemble coarse sand, then clump into a dry ball, and finally break down into a glossy, pourable paste. Once achieved, transfer the spread to a clean glass jar and refrigerate it for up to three weeks. Cold temperatures firm the texture slightly, so let a portion sit at room temperature for ten minutes before spreading it on toast. Leftover nut butter incorporates smoothly into baking batters, savory sauces, or morning oatmeal without requiring any extra liquid.
