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We haven’t tried it but trust that it works.

A few readers have told us that they use their Vitamix blender. Regardless of the brand, it is worth investing in quality kitchen tools if you plan to use them a lot. We use a Magimix 3200 and it works really well. If you know that your machine isn’t all that powerful, it helps roasting the nuts a bit extra and adding them warm to the machine. If it starts to smell a bit burnt, switch it off and let it cool down for a while before continuing. You are going to mix the nuts for at least 10 minutes and the nuts will get pretty sticky after a while, so your food processor will get hot.

To succeed in making nut butter you need to have a decent food processor. You can activate the nuts instead by soaking and dehydrating them (this is the healthiest option), but it will be more difficult to get them to release their oils and achieve that creamy result (adding a bit of oil usually helps in this case). You can roast them longer but the longer you roast them, the more the nuts will oxidise (meaning, less healthy). We find 10-15 minutes on 150☌/300☏ to be perfect. You will get a creamier result and a nice, toasted flavour. The easiest and most delicious nut butter is achieved by roasting the nuts slightly. We usually mix nuts with seeds as a way to keep the bulk cost down, seeds are much cheaper than nuts in our part of the world. If you are allergic to nuts, you can use sunflower seeds or pumpkin seeds/pepitas instead. Water or other liquids will react with the natural oil and turn the butter more into a sticky paste. You can add oil but it really isn’t needed as the point is to get the nuts to release their own oil. By sticking to one ingredient you will get the creamiest result. You probably want to add some salt as well, but resist the urge to add water, other oils or any other liquid. All kinds work, either on their own or mixed. Here we go!įirst of all, you only need ONE ingredient to make nut butter. Along with our favourite flavouring combination. So after quite a few batches of homemade nut butter, we have learned some simple tricks that we wanted to share. And since then, we haven’t been giving our food processor any rest. We have tried making our own nut butter a few times in the past years, but it wasn’t until a couple of weeks ago that we really got the hang of it.

Also, after having tried some pretty cool mixed nut butters in Australia (Hello Macadamia, Cashew & Maple Butter!), the selection here in Sweden started to feel a bit limiting. Unfortunately, buying good quality organic brands is out of this world expensive. Our bodies need that fat and protein so we have made sure to always keep our pantry stocked up on at least one jar of nut butter. I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good. The combinations are endless and the result is always utterly satisfying. Want dessert in 3 seconds? Fill a fresh pitted date with hazelnut butter. Got a sweet tooth? Make vegan cookies using almond butter. Feel like having something a bit more substantial? Slab some hazelnut butter on a piece of rye and top with strawberry slices. Need a pick-me up? Dip some apple slices in peanut butter. For the past couple of years, nut butter has been the answer to most quick snacking situations in our home.