Homemade One Ingredient Nut Butter
I can’t think of anything more satisfying than making your own nut butter. Honestly. There’s something special about producing something so incredibly delicious and nutrient dense with just ONE SINGLE INGREDIENT and a few common househod tools. It’s magical. I’ve been making my own nut butter for years and still, everytime I whip up a new batch I feel gidy with pride. The novelty still hasn’t worn off.
Depending on your blender or food processor, you may have a hard time getting it as smooth and runny as the store bought variety, but it’s hardly relevant in my opinion.
If you haven’t tried it yourself, I highly recommend it. Not only for the sense of satisfaction, it’s also more economical than store bought nut butter, with a deeper richer and ironically nuttier flavour.
How to make One Ingredient Nut Butter at Home
Here are a few helpful tips and tricks for the perfect nut butter everytime:
Start with raw nuts. DO NOT use nuts that have already been roasted and/or salted.
Roast the nuts long enough to allow them to release their naturally occurring oils but DON’T BURN THE NUTS.
Add the nuts to a wide bottom blender or preferably a food processor and blend. Be patient and don’t give up. Keep blending until the magic happens. First, you’ll get ground nuts, then you’ll get nut flour, then a thick chunky paste. Scrape the sides of the food processor if you need to and keep blending. Be patient as this could take up to 20 minutes depending on how large your batch is and how powerful your food processor is. You’ll eventually have a smooth and runny nut butter. Resist the urge to add oil or water or liquid sweeteners as they’ll just ruin the texture and may actually cause the nut butter to thicken and clump.
Add a pinch of salt, cinnamon, vanilla or spices of choices at the very end and blend to combine. This is entirely optional. You could always keep your nut butter pure and add in the flavours each time you use it.
Enjoy deliciously homemade nut butter.
Homemade One Ingredient Nut Butter
A fresh ground batch of homemade nut butter is bursting with flavour and aroma that can’t be bought in a jar off the shelf, and all it takes is one ingredient…NUTS. This recipe makes one batch, but feel free to double it to get more.
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 20 minutes
- Difficulty Easy
- Servings 1 cup
- Diet vegan, gluten free
- Category snack, breakfast
Ingredients:
- 250 g Whole Raw (Unroasted) Nuts or Seeds of Choice (hazelnuts, almonds with the skin on, cashews, pumpkin seeds, sunflower seeds, etc... or a mix of your favourites)
Method:
- Preheat oven to 160 C
- Place nuts in a single layer on a baking sheet and place in a preheated ove for 10-12 minutes until fragrant and lightly roasted
- Remove from the oven and transfer to a food processor.
- For hazelnuts only, remove as many of the skins as possible with the help of a kitchen towel while they are still hot. You don't need to remove all of the skins and you'll want to do this quickly so you can get them into the food processor while they're still hot.
- Blend on high speed, until smooth and runny, stopping to scrape the side every so often. This will take 10 to 20 minutes depending on your food processor and you may have to stop every so often if you feel it overheating.
- Once you've reached the desired consistency, transfer to a jar with a lid an store in the refrigerator. Keeps for a few weeks.
