There is absolutely no reason why anyone should buy the overpriced nut butters from health food stores. No reason. Not when they are easier to make than anything else. As easy as microwaving a frozen dinner! I made it my mission about six months ago to perfect nut butter making and it took me one try to do so. The best thing about it? There is only one ingredient: dry roasted salted nuts! Salt, of course, is an obvious addition if there is not enough salt coating the nuts already, which is a possibility. I find that dry roasted almonds tend to need additional salt while their cashew counterparts do just fine with what comes in the bag. I use Trader Joe’s dry roasted almonds and cashews but you can certainly use nuts from other places. The key is that they are dry roasted, as additional oil will pool on the top when the butter sits. As long as you are brave during the blending process (blend and blend till you can’t bear it anymore), no additional oil is required.
Ingredients and Materials
16 oz. Trader Joe’s dry roasted almonds or cashews
Salt, if needed
Blender (I use a Cuisinart so there is only one speed. If there are multiple options, blend on high)
Spatula (for scraping down the sides of the bowl periodically to reduce clumping)
1 jar or container of choice
Will power not to devour all of it at once
Pour the dry roasted and salted nuts in the blender and blend on high till smooth. For the first few minutes you will have to stop blending, scrape down the sides, and start the blender again, as the crushed nuts will stick to the sides of the blender. Give it a few more minutes and the butter will form a ball (similar to when you make pie dough), followed by a more liquid form. Keep blending till the butter is smooth. Most likely, this will be longer than you think is necessary. Stop blending, taste, and continue to blend till the butter reaches your desired consistency.
My favorite part about making nut butter is the heat generated from the blending process, making the nut butter a true delicacy. Don’t miss this opportunity of deliciousness. Take a spoon (or apple slice) and dive in.
Note: Let the butter cool before you put the top on the container. Since you aren’t refrigerating the butter, it is best that it is room temperature before it is sealed.