Kitchen Basics: DIY Nut Butter

By August 23, 2017Kitchen Basics

The best DIY recipes are for the things we eat on a regular basis. Nut butters definitely fall into that category. The truth is they are easier to make than you think. Making nut butters in your own kitchen means you know what’s in them, you can save yourself a little money, and you can even create your own combination butters that suit your taste and cravings.  Bonus: if you need a nut butter that’s peanut free – this is the perfect DIY for you.

Here’s what you need to know to get started.

Stock Your Kitchen with the Right Tools and Ingredients

The first thing you need is a powerful blender or food processor. We made our nut butter recipe in a Ninja, but there are a variety of good options on the market that will work. Check out a few of them here.

The next thing is a good assortment of quality nuts. Thank goodness AHO offers a wide variety of organic options as add-ons! If you are going peanut-free, we suggest alternatives like pistachios, almonds, walnuts, and even sunflowers.

If you want more control over the flavor and salt content of your butters, opt for raw nuts over pre-roasted & salted.  Want to mix it up? Consider a combination of raw and roasted. (We will get to the topic of roasting in the next section).

If you want to sweeten your butter, you’ll want to have a small amount of liquid sweetner available – honey is your best bet to help emulsify your butter, but if you want a vegan option, agave syrup or your favorite alternative option will also work.

Next is the option of adding oil.  Adding oil to your butter has pros and cons. The pro is that is will allow you to whip up your butter in a shorter period of time and add to its creamy texture, without it you will have to blend your nuts for longer. If you have a powerful blender or food processor that can manage 15-20 mins of blending then you might consider leaving out the oil. Most nuts contain enough oil that if you blend them long enough they will eventually turn to butter. If you choose to add it in, opt for a high quality oil, we suggest options like coconut or avocado oil. The con of adding in oils is that your butter will likely separate and will require stirring. But who can’t use a little exercise before eating, right?

To Roast or Not To Roast

Raw nuts will give you a nice smooth texture to your nut butter and will ensure you are starting your ingredients list with nothing but nuts.  If you purchase your nuts raw, you might, however, consider roasting them before blending. 10 -15 minutes on a cookie sheet at 350F should do the trick. Roasting will enhance the nutty flavor and (according to the proponents of at-home-roasting) will bring out more of the oils from the nuts, making the blending process a bit easier and possibly, your butter a bit creamier.  Be sure to allow nuts to cool slightly before blending.

Have Some Patience

DIY nut butter takes time. If you are opting for no-oil or no-sweetner, you can expect to be blending your nuts for at least 15 mins or more. Be sure to give your blender or food processor a rest every few minutes so as not to burn out the motor. The nuts will go from a dry meal to creamy with a little patience and a lot of blending. If you are opting to add in oil and/or sweetner, it’s best to grind the nuts to a meal first, then add them in. Here too you can get creative and try adding some additional flavoring, like cocoa powder for a chocolatey spread!

Give this recipe a try:

  • 2 cups of shelled organic pistachios
  • 2 Tbs of oil of your choice (we recommend avocado oil)
  • 1 Tbs of raw honey

Blend pistachios until they form a fine “meal.” Add in oil and honey (and a pinch a salt if you prefer), and blend until smooth and creamy. Makes approx 8oz of pistachio butter. Store sealed in the refrigerator and consume within a week.

Happy Eating!

Author AHO Kitchen Team

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