Ever thought of whipping up a jar of homemade almond butter or curious as to how a generous spread of cashew butter would taste on your morning toast? You’ve come to the right place because this is the ultimate guide to homemade nut butter and soon enough you’ll find yourself eating hazelnut butter straight from the jar. Nut butter can be a bit pricey at times and making your own saves you a heap of dosh and means that you won’t be buying a new jar every time you need to replenish your stocks of nutty goodness. The possibilities are endless when it comes to nut butter and pretty much any nut you can think of can be blended into a smooth and creamy spread. This recipe uses almonds, cashews and hazelnuts, but feel free to try with whatever nuts you have on hand.
Optional: Pink himalayan salt to taste (about ½ tsp is a good starting point)
To roast your nuts, preheat your oven to 160°C and spread the nuts out on a lined baking tray then bake for about 8-10 minutes or until fragrant and slightly roasted (**This initial step is optional – roasting your nuts adds more depth of flavour to the final result and also helps with the blending process as it assists in the release of natural oils).
Once your nuts have cooled, transfer them to a food processor or high speed blender.
If you are using hazelnuts, it is best to remove their skins by placing them on a tea towel and using another tea towel to rub them until the skins come loose.
Blend the nuts until a creamy nut butter forms. This can take up to 15 minutes and every so often you may want to give it a little helping hand by scraping down the sides with a spatula to get it moving.
The nuts should first form a fine powder, then clump together, then develop into a smooth and creamy nut butter.
Once creamy, add salt if desired then transfer to a clean glass jar and store in the fridge for up to 3 weeks.