Nut Butters Recipe

Toast (optional for deeper flavor)

Preheat oven to 350°F (175°C). Spread the almonds and cashews in a single layer on a baking sheet. Toast for 8–12 minutes, stirring once halfway, until fragrant and lightly browned. Remove and let cool 10 minutes. Toasting is optional but enhances flavor.

If you prefer a raw nut butter, skip the oven step and proceed with raw nuts.

Initial Grinding

Place the cooled nuts in a high-speed food processor or powerful blender. Pulse 10–20 times to break them down into coarse crumbs.

Make a Paste

Run the processor continuously. The nuts will go from crumbs to a dry clump, then to a thick paste. This takes about 3–8 minutes depending on appliance power. Stop occasionally to scrape down the sides with a spatula.

Smooth and Emulsify

Once a thick paste forms, add 1 tablespoon neutral oil, 1 teaspoon sweetener (if using), 1/2 teaspoon vanilla extract, and 1 teaspoon sea salt. Continue processing 2–4 minutes until the mixture becomes glossy and spreadable. If needed, add up to 1 more tablespoon oil, 1 teaspoon at a time, to reach desired consistency.

Taste and adjust salt, sweetener, or vanilla. If using cocoa powder or cinnamon, add now and pulse 5–10 seconds until incorporated. For crunchy texture, stir in crushed roasted peanuts by hand.

Transfer nut butter to a clean jar. Smooth the top, close the lid, and refrigerate. The butter will firm slightly when chilled. Room-temperature storage for up to 2 weeks is possible; refrigerated storage keeps it fresh for 4–6 weeks.

If oil separates over time, stir before serving.