Consider this your one-stop resource for how to make nut butter at home! It’s so easy, often requires just 1 (or 2) ingredients, and comes together in less than 30 minutes!
First, choose your base.
I love starting with raw, organic almonds. Then I mix in a few walnuts for omega-3s. However, hazelnuts make a delicious butter on their own, as do pecans. So many nuts to choose from!
Or, go for seeds! Sunflower seeds make amazing butter, too. I include links to several recipes below.
Hazelnuts have skins, which often shed during roasting. So it’s best to remove those before blending (see photo below).
Then, it’s nut butter time!
Either use a food processor or high-speed blender to creamy a creamy, delicious nut butter.
Just 1 ingredient – that’s right! No oil, water, or sweetener. In fact, adding in ingredients like oil, water, or even maple syrup tend to disrupt the creamy texture and shouldn’t be added.
The blending process generally takes 10-12 minutes, so be patient! It’s worth the wait.
While your nut butter is blending, you can choose a few add-ins (if desired).
My go-tos are sea salt and flax seed. But you could also add hemp seed, chia seed, coconut butter, a dash of vanilla, or even dark chocolate! Dark chocolate + hazelnuts = NUTELLA. I know! It’s amazing.
That’s it! You nut butter made at home. It’s that easy.
Plus, making your own nut butter allows you to create your own blends, add fun mix-ins, control salt content, AND save money! So awesome. See my favorite nut butter recipes below in the recipe.
If you try making nut butter, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram!
How To Make Nut Butter
- 3 cups raw (or sprouted) nuts (my favorites = almonds, cashews, walnuts, pecans, hazelnuts // organic unpasteurized when possible)
- Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
- If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
- Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
*Nutrition information is a rough estimate.