Stop buying these at the store. 6 nut butters you can make at home
For a rich and creamy cashew butter, use 2 cups of raw cashews. Roast them at 350°F (175°C) for 8-10 minutes, then let them cool slightly. Blend the cashews in a food processor for about 5-7 minutes until smooth and creamy. Cashews have a naturally sweet and buttery flavor, so additional sweeteners are usually unnecessary. However, you can add a pinch of salt and a tablespoon of coconut oil for a silkier texture. Store the cashew butter in an airtight container in the refrigerator for up to 3 weeks.
4. Smooth Hazelnut Butter Recipe
To make smooth hazelnut butter, start with 2 cups of raw hazelnuts. Roast them at 350°F (175°C) for 10-12 minutes, then rub them in a kitchen towel to remove most of the skins. Blend the hazelnuts in a food processor for about 5-7 minutes until smooth. Hazelnuts have a naturally rich flavor, but you can enhance it with a pinch of salt and a teaspoon of cocoa powder for a chocolatey twist. Store in an airtight container in the refrigerator for up to 4 weeks.
5. Flavorful Pecan Butter Recipe
For a flavorful pecan butter, use 2 cups of raw pecans. Roast them at 350°F (175°C) for 8-10 minutes to bring out their natural oils and flavor. Allow them to cool slightly before processing. Blend the pecans in a food processor for about 5-7 minutes until smooth. Pecans have a naturally sweet and buttery taste, so additional sweeteners are optional. Add a pinch of salt and a dash of cinnamon for a warm, spiced flavor. Store in an airtight container in the refrigerator for up to 3 weeks.
6. Versatile Walnut Butter Recipe
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