How To Make Nut Butter

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Freshly blended homemade nut butter in a food processorConsider 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!

Walnuts, pecans, almonds, and hazelnuts on a marble background

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.

Baking sheet filled with nuts for making homemade nut butter

Hazelnuts have skins, which often shed during roasting. So it’s best to remove those before blending (see photo below).

Using a dish towel to remove the skins of roasted hazelnuts
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.

Roasted nuts in a food processor for making homemade nut butter

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.

Maple syrup, seeds, and other optional add-ins for homemade nut butter

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!

Food processor filled with homemade nut butter

How To Make Nut Butter

A step-by-step guide for how to make your own nut butter. An easy and delicious way to save money, create your own blends, and enjoy nut butter at home!
Author Minimalist Baker
Food processor filled with ingredients for making our homemade nut butter recipe
4.88 from 24 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 (1-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Weeks



  • 3 cups raw (or sprouted) nuts (my favorites = almonds, walnuts, pecans, hazelnuts // organic unpasteurized when possible)

ADD-INS optional

  • Sea salt to taste (~1/2 tsp as original recipe is written)
  • Vanilla extract (to taste)
  • Hemp seeds
  • Flax seeds
  • Chia seeds
  • Coconut butter
  • Chocolate


  • 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.
  • 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).
  • Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
  • 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).



*Recipe makes ~ 1.5 cups nut butter
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 one-Tbsp servings Calories: 104 Carbohydrates: 3.8 g Protein: 3.8 g Fat: 9 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Fiber: 2.2 g Sugar: 0.8 g

Reader Interactions


  1. Hope says

    I will never buy cashew butter again! First time I made light roasted (because I intend to use it for your matcha bliss balls and I like them bright green). Today I did a more medium roast, and its delicious. I think I’m going to split this batch and do a few experiments for flavor variations. Thank you!

  2. Robin E Baylor says

    Food processors are kind of loud. I left the kitchen for a minute at a time, scraped the sides a bit, and noticed a distinct difference in the sound when the mix achieved “butter” consistency. Remarkably easy, and I expect to do this again sometime.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes- much more smooth sounding once it becomes “butter”! Thanks for sharing, Robin!

  3. Rita Kumar says

    Yummy! Made this for the second time during the lockdown period! This time I used brazil nuts and pecan nuts! I added a tiny pinch of Himalayan salt. Roasted for 5 mins and blitzed in my nutribullet! This time around the nut butter is slightly runnier but tastes so yummy and natural! No sugar or sweeteners needed!

  4. Melanie says

    Hi Dana – if adding chia seeds, do the seeds absorb the oil and become soft and expand (like chia pudding)? Or do they maintain their integrity and add a crunchiness to the butter? Thanks!!

  5. Alison says

    Hi! I used this recipe to make mixed nut butter from the Whole Foods mix (l almonds, some peanuts and hazelnuts, some walnuts, a few brazil nuts). I toasted the seeds in a pan right before blending; they were still pretty warm when I threw them in the food processor. The only problem: I preemptively added ~1 tbsp of hazelnut oil thinking they’d be difficult to blend without the aid of some oil…and now my butter is pretty loose in texture. I added some flax seeds and sunflower seeds to try to thicken it but to no avail. Will it thicken up in the fridge overnight? Any other suggestions to try to remediate the texture?

    • Marjatta says

      Just made my first ever batch, just perfect! I put mine in the food processor within 2 minutes of roasting and the butter formed quickly. I’ll never buy nut butters ready made again. Thank you so much!!

  6. CeCe says

    This was unreal! I made a mixture of almond and walnut butter, with salt and vanilla, and it was the best I have ever had. I thought I hated almond butter until I tried this!

  7. Kaltrina says

    Hi Dana,

    I absolutely love trying out your recipes. I had one question: I wanted to make almond butter, and somehow I was distracted and started to blend the nuts without roasting them.

    Do you think I can roast the nuts blended in the oven for a few minutes and then try to blend them again?

    Thanks a lot :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Kaltrina! Hmm, we aren’t sure that would work! We’d probably recommend enjoying this batch as raw almond butter and trying with roasted next time.

  8. Aliya says

    QUESTION: Macadamia nuts and/or Flax seeds? So, I’m wanting to eat more flax and have a terrific recipe that I found to make flax meal cookies that includes 1/2 cup of nut butter. So, I though why not make my own flax meal AND my own nut butter. (Q1) If I use macadamia nuts, since there are no skins (so to speak), do I still need to roast them? (Q2) If I wanted to make just straight flax butter (not sure I’ve ever heard of anyone doing that) … I guess I should definitely roast those to break down the shells, for digestibility, then blend?

    Thanks! I’m very excited to do this for the first time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes you can roast the macadamia nuts! Just be careful not to burn. I’ve never made flax butter and I wouldn’t personally recommend it without another nut or seed. I think it will be too intense of a flavor.

      • Aliya says

        (on Q1) So… you can roast the macadamia nuts, but do you HAVE too? I gathered that the other nuts NEED to be roasted in order for this to work, or to get the skins off. (on Q2) Yeh I know it might be intense, but I’m trying to really load up the flax instead of the flax granola I’m being asked to eat for a diet routine. Thought the cookies might help… I’d normally not make flax butter, but thought I could try – see what happens. Likely I’ll add a few macadamia nuts to just make it interesting. Thx for the fast response! ;-)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          1. You don’t have to, it will just be raw nut butter which can be more difficult to digest for some. It also produces a deeper, nuttier flavor.
          2. Have you tried our seed cycling mix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dani, we don’t find it necessary. You could buy peeled, slivered almonds if you prefer without peels. Hope that helps!

  9. Athena says

    I just made this and it is AWESOME! I used almonds, hazelnut, Brazil’s nuts, sunflower seeds, and walnuts. Next time I am just going to make plain almond butter. The sunflower over powered the flavor of the others. Thank you for this recipe. I will continue to make this!

  10. Dave Maltz says

    Thanks Dana! Whole Foods stopped selling grind-your-own almond butter, so now we’re saving money and having fun making our own. This recipe is well-documented – it takes longer than I would have anticipated, and it’s interesting to watch the mixture go through various “states of matter” on its way from nuts to powder to butter. Super delicious, and perfect for our near-daily breakfast toast!

  11. Afra says

    I made this with cashew, walnut, chia seeds.
    Toasted the nuts in the oven first then blend till fine. Added chia seeds, vanilla extract and 1 spoon coconut butter to finish.
    Used it on fruit loaf toast with some honey, was delicious!

  12. Maysaa says

    Hello, I didn’t know I shouldn’t add water to my hazelnut butter and now it’s not creamy at all. Is there a way to fix it?

  13. Ali says


    I’m making some nut butter right now and I notice it’s taking longer that the recipe says. I started in the food processor and after a few minutes it became really hot -both the machine and the nuts. I switched to my Ninja and it’s still not creamy and it’s also getting very hot.
    Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ali, A food processor works best with this recipe. If you don’t have one, maybe try giving the blender a few breaks in between? A powerful machine definitely helps!

    • Edaliz says

      Now that my favorite grocery store ran out of peanut butter due to the health emergency, I’m going to try this recipe for sure. ? Stay safe!

    • Candace says

      Scrape down the sides and pulse a lot at the beginning. I used my [low-end] Ninja and it was finished in about 5 minutes, start to finish. Slightly warm to the touch (the nut butter but not the machine), creamy, and gooey.

      It might be that you need to add MORE nuts to the processor container from the start; with insufficient mass, the nuts can’t get past the crumbly/gritty stage.

  14. Tangelique says

    My kid has a nut allergy. We’ve bought “pea” butter from The store but now it’s difficult to find. Could I sub golden peas in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’ve never experimented with that and don’t know. Let us know if you try it!

  15. Alexander says

    Just roasted a few bags of nut in their shells, should I roast them again? I have almonds and hazelnuts

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Roasting gives the nut butter flavor, so we wouldn’t recommend skipping that step unless you prefer the taste of raw almond butter.

  16. sruthi says

    Hi Dana,
    I have a question.Which almonds have you used california almonds or european almonds ?
    As california almonds are often steam-pasteurized. and which brand of almonds you suggest ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sruthi, we typically use California almonds. We don’t have a preferred brand- we like getting them from the bulk bins at health food stores.

  17. Kelly says

    Hi Dana, I love your recipes! I always make my own nut butters but having a hard time figuring out the nutritional info after they’re done especially when a sweetener has been added. I’m really just concerned with the sugar content per Tablespoon. Can you help me figure this out? Thanks,Kelly

    • Candace says

      A kitchen scale will be your best friend for this and 18 zillion other tasks. The serving size on the nuts is in grams, right? If you blend the nuts, they’ll still have the same nutrition per gram. You’ll just get a lot more grams to a given volume (e.g., Tbsp., 1/4 c.). But by weight, the information is the same as on the panel.

      • Kelly says

        Hi, I do have a kitchen scale,best thing ever! I guess I was just a little confused with how to measure it after it was done. I usually put a Mason jar on the scale empty and tether it to zero.I add the nut butter and get total grams.I the divide the amount of total sugar into the grams if three nut buttet then multiply by 2 Tablespoons.
        (30g or whatever serving size I’m using) it just always seems wrong.Does this method sound right to you?

  18. Charley Shaw says

    Thank you for the cool site, going to make butter using home-grown sunflower seeds and Canna-coconut butter to knock out my tumor, I’ll be using most raw nuts I can buy along with spices. I love PBJ’s…… <3

  19. jodi says

    Can you please recommend the best brand of food processor to buy? I’m stuck on making a decision. Preferably best for nut butters and raw cheesecakes / desserts..

    Thank you! :)

  20. Sheila Dean says

    In regards to separation issues I store mine upside down and it helps crazy as it sounds. Very excited to start experimenting with different nuts. We are trying mixed nuts next.

  21. Erika says

    Very simple! thank you so much for sharing, I made walnut butter. I used vanilla, sea salt and I added a few drops of agave nectar.

  22. Victoria says

    Hey Dana,

    Just a quickie, other websites recommend soaking the nuts prior to roasting them for nutrient benefits. Have you ever tried it and does it affect the flavour substantially?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It does not substantially affect the flavor. But it does help remove phytic acid from the nuts, which can block nutrient absorption. However, roasting your nuts can also help reduce phytic acid and makes them easier to digest. So if I were you either buy sprouted nuts (because sprouting your own is quite time consuming), or roast your own then blend!

  23. Amy Peck says

    I haven’t actually used any of your recipes but I definitely plan to. I have however made homemade peanut butter. It was amazing. I’m sure yours will be too. I love homemade mainly because I am a disabled veteran and live on a meager budget and also want to eat healthier. I really curious about making other nut butters to include haha NUTELLA!!!! Ate it while in Germany but it is outrageous here in the states so that is my next venture just need to find hazelnuts in bulk.

  24. Brooke says

    I attempted to make this and kept running into my food processor feeling like it was overheating!
    What is the best food processor for this job?

      • Alicia says

        Used this recipe to make some almond butter tonight as store ones are so expensive! And I’m so happy. It started to go hard and lumpy around 3/4 in and I thought it wasn’t going to work but I kept at it and now I’ve some amazing smelling, beautifully creamy almond butter to try in the morning, hoping it tastes as nice as it smells ? and looking forward to trying it with other nuts and seeds too!

  25. Renee says

    Hi Minimalist Baker! I loved this recipe. Straight forward and easy to follow, as all your recipes and why I ❤️ them all. I baked my nuts a little too long so my first attempt has a slight burnt taste that bothers the hubs more than it bothers me. I also learned it was better to add the nuts in increments than all at once. My processor (Cuisinart) was maybe too full with all the nuts to grind properly. So after it got to meal stage, I scooped some out, and as it became more and more liquidy to added them back in on 1/2 cup increments. Turned out amazing for first attempt. Will definitely make this the rest of my life and by by to buying almond butter for me ever again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Renee! We are so glad you enjoyed this recipe! xo

  26. Carla says

    I made this with walnuts, because I love them and I try to get omega 3 into my diet daily. I added some hemp seeds for extra protein. And I cheated and pur just a spoonful of brown sugar in because I love it with walnuts. It was AMAZING! I can’t wait to try the other combinations suggested. It was really fun to make.

  27. Carla says

    I made this using pecans. It took longer than expected to get a creamy texture, but I suspect it’s just because I kept stopping to scrape the bowl down. The end result is absolutely delicious (I added some salt and cinnamon). Can’t wait to try this recipe again!

    • Amanda says

      When you say longer than expected, how long exactly did it take you? Mine went for at least 15 minutes and I gave up and added some oil. I have a Breville high end food processor so I know it’s not that.

  28. Brandon says

    Hey Minimalist Baker!

    So I haven’t much experience with nut butters. My question is, once made (and as I do not use salt in my diet) how long will these last in an airtight mason jar? Is there anything, lemon juice maybe, that could be added as a natural preservative? Honey even? Is storing in the fridge best? I am in FL, always hot and humid.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Don’t add any preservatives, including citrus. It won’t mix with the oil. Just store in the fridge to keep fresh up to 2-3 months! It will also usually stay fresh at room temperature up to 1 month.

  29. Marie says

    This nut butter is super delicious! I use the combination of almonds, cashew nuts and pecans to which I add a sprinkle of cinnamon and sometimes a dash of maple syrup at the end. Even though I am using a food processor and following the recipe, I don’t seem to be able to get the texture right and my nut butter is a bit on the dry side! I can’t get the beautiful creamy texture that is shown on the video. Any suggestions on how I could correct this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, are you using nuts that seem fresh? If so, other ideas would be maybe it needs additional time in the food processor or a higher quality food processor. Hope one of those suggestions helps!

  30. Kayleigh says

    Just made some peanut butter Not too much cuz i’m still in trial mode. It came out as you said it would. Little problems here and there but I think that was on my end. The recipe was great

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kayleigh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  31. Naiomi Daniels says

    I made nut butter and it tasted so amazing! The most common times use it is during the morning time. Mostly to make my nut butter and banana toast. Thank you so very much for your recipe! It is healthy for kids and a better choice.

  32. Emily says

    This turned out great! I’m now a homemade nut butter convert. I bought my food processor a couple weeks ago and I’m already amazed with what it can do. I would like to note that I don’t think it’s true that adding a bit of liquid disrupts the creamy texture. It just means that you need to blend for longer. I added about 2 tablespoons of maple syrup, a half teaspoon of vanilla, and a bit of cinnamon. I did warm up the maple syrup before adding, so that probably helped. I had to blend for maybe 5 more minutes after I added those ingredients, but it turned out amazing and creamier than any store bought almond butter I’ve ever had!

  33. Disha Kagdada says

    Hey there!..I noticed my homemade nut butters(mostly almond) separate once stored in the fridge and then the part that settles down really thickens. So it gets tough to mix it up and use. Am i doing something wrong, should i be processing it longer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Disha, a little separation is normal, but you may want to try processing a little longer also. Hope that helps!

  34. Wendy says

    I just made walnut and pecan butter. I added vanilla, cinnamon and milled flax seed to it at the end. This was fantastic!

  35. Bianca says

    Just made this today in my vitamix with the tamper attachment and it took about 5 minutes max! Added in a bit of cinnamon and tiny bit of agave nectar. In the blender it always looks thick and like a paste but once put in a glass jar and tapping out the air bubbles it becomes creamy and loose! It weirds me out every time but it works! Thanks for the recipe ❤️ Mine made exactly 2 cups!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Bianca! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  36. Jennifer Samuel says

    How many bars in the Dark chocolate to use if I don’t the chocolate chips and do I melt the Dark chocolate 1st b4 placing it with other ingredients in the processor?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d start with 1/4 cup chopped chocolate and work your way up. I typically make the nut butter creamy so it’s nice and hot. Then add in the chocolate, cover, let it melt for a few minutes, then blend!

  37. Michael says

    You say to use chocolate. White, light or dark? Chocolate chips, bars or cocoa powder? Sweet or semi-sweet? Whats works best? I know eventually I can experiment but just to start. Thanks for your reply and sharing the recipe. Look forward to trying it.

      • Jennifer Samuel says

        How many bars in the Dark chocolate to use if I don’t the chocolate chips and do I melt the Dark chocolate 1st b4 placing it with other ingredients in the processor?

  38. Jaysen says

    If the only ingredient is the nuts why is there a need to refrigerate? Nuts last in the pantry for weeks. Will this nut butter not last?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaysen! It’s best to refrigerate because the oils can become rancid and spoiled when left at room temperature for weeks.

  39. Curtis says

    Mine never even began to clump even after 30 minutes. I finally added honey and then only did it work. It is o more like a paste. I did a combo of nuts. I know they baked a bit too long but what am I doing wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes they would! While we don’t have a pistachio butter recipe yet, there are several available online that you might be interested in checking out.

  40. noah says

    I´m curious about the 5-8 minutes for sprouted nuts tip

    This seems super short to me! How long are you sprouting your nuts for?

    I´ve been playing with peanuts, sprouting them until they have 1/2 cm tails, then drying them in a low tech solar dehydrator ( really just a box made of screens and set in a windy-sunny place)

    then roasting- I definitely did it too long last time…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If ROASTING sprouted nuts only roast that long. They are just super sensitive in the oven and can burn easily.

      I have sprouted my own nuts before, but honestly it’s kind of a pain and I find it easier to buy them sprouted already (Whole Foods has them in bulk for a decent price).

  41. Kutina says

    Do I really need to put nuts in the oven first before I use the blender? Can’t I just use raw nuts directly in the blender?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You don’t have to! There’s plenty of great raw nut butters. But if you’re blending from raw, I’d recommend buying sprouted nuts to turn into butters as they’ve been soaked to make the nutrients more available/digestible.

  42. Gaia says

    HI I wanted to try for the first time to do my nut butter, but I don’t know if my food processor is really powerful … is only 600W is that okay or I need more?

  43. Lena says

    Can you share What blender or food processor did u use? Why is your nut butter in the picture looks very creamy/liquidy. Mine looks more like a paste.

  44. Kelli says

    Do you prefer to use your food processor or blender? I bought the blendtec blender and the attachment piece specislly made to make nut butters and it doesn’t seem to blend that well. Really questioning my buy here. ? Help! Thanks ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I prefer either a Vitamix (with a wand) OR a food processor. It seems a high speed blender with a wand seems to get it creamier. But a food processor is more low maintenance.

  45. Arvel Mecham says

    So simple & delicious! I LOVE the way you’ve done your write-up – with just the right amount of detail & pictures! (We want the ‘how to’ and the recipe not a novel – yours was perfect!!). Thanks for sharing.

  46. Julie says

    I don’t see peanuts. Can they be used? I’d like to make coconut peanut butter. Also, instead of roasting the almonds, can I purchase them already roasted or is raw best?

  47. Traci says

    Has anyone tried making nut butter with hickory nuts? I love hickory nuts, but don’t see them much anymore. So was wondering if they would even be able to be used? Thank you for any help.

  48. Nina says

    Hey Dana, i’ve been making nut butter for years, and want to start experimenting with flavours however every time I try and add flavours such as honey, or even spices the consistency turns out dry instead of smooth and runny. Any tips? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Adding liquid (honey) to oil (from the nuts) can congeal the mixture sometimes. Which is why I prefer adding stevia as a sweetener, or coconut sugar. If adding spices, as long as you don’t add too many it should be fine. You could also heat the spices in a little fat (like avocado oil), and then blend them into the nut butter to get it finer / creamier. Hope that helps!

      • Luisa says

        I tried with hazelnuts. 30 min going and scraping in food processor and it won’t past a paste… I just left it like that… it tastes delicious though…

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, strange. If you have a good quality food processor or blender it should work. Otherwise you can try and add a little oil but otherwise it’s not usually needed.

  49. nicole says

    would it be any different if i use slivered almonds? i only have slivered almonds right now and i really want to try making this

  50. Dana (don't you LOVE this recipe i made??) says

    Hi :)
    Dana here….
    I put the blender on medium. I found out that if you have the blender on high, the day after fat starts to come out. I know right??? DISGUSTING!!! Yes let the nuts cool down BEFORE blending, and don’t add any oils, as i tried and it was really oily and runny……. :(
    Bye!!! :)

  51. Juliana Thiels says

    One more question – do you recommend using the low or high setting on the food processor for this?

  52. Juliana Thiels says

    Should I let the nuts cool down before I put them in the food processor or does it not matter?

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