Homemade nut butter
Today's recipe is for nut butter, which is used everywhere in the vegan cuisine. Make your own nut butter is no witchcraft. Almond nut butter, cashew nut butter, hazelnut nut butter, pistachio nut butter sunflower seed nut butter, pumpkin seed nut butter, sesame nut butter and hemp nut butter belong to the wide variety of delicious nut butter family.
Equipment
- Food Processor
Ingredients
- 400-500 g nuts of your choice (for example peanuts*, cashews, hazelnuts)
Instructions
- Preheat oven to 150 °C (300 °F) fan heating.
- If nuts are not already roasted: Spread the nuts on a tray and roast them for 15 min (cashews for 10 min only) in the hot oven. Watch them whilst roasting.
- Let the nuts cool slightly. Put them in a food processor and mix for 2 to 5 minutes until they have the desired consistency. If necessary, stop 1 to 3 times so that the motor of the food processor does not overheat and to scrape the nut puree from the sides.
- Once finished, put the nut butter to a screw-top jar. If you have worked hygienically, the nut butter can be stored in the refrigerator for up to 4 weeks or even longer.
Notes
*Peanuts: I use roasted salted peanuts because they are inexpensive and unsalted peanuts are not always available. I do not roast them in the oven. Before I blend them to the nut butter, I shake the peanuts in a sieve or rub them between a tea towel to get rid of the salt.
Tried this recipe?Let us know how it was!