Ingredients
Scale
- 4 cups roasted & unsalted nut or seed of choice (almond*, peanut, cashew, hazelnut, pumpkin seed, sunflower seed)
- 1/8–1/4 tsp fine salt (optional)
Instructions
- Place the nuts in a large food processor.
- Process on low until crumbly meal forms. At this point, add in the salt.
- Keep processing on low; the mixture should eventually start to cluster together and form a ball (almonds will take longer – patience is key!). This is a good sign that the natural oils are releasing! Scrape the sides if needed at any point.
- Process until a very creamy texture is reached (runny with no major lumps!). The entire blending process should take around 5-10 minutes total (depending on the type of nut/seed you use).
- Transfer to a jar and store in the fridge (it will thicken up when it cools down) for several weeks.
- Enjoy on toast, muffins, in smoothies, or whatever you’d like!
Notes
This recipe works with any nut or seed. If you choose to make almond butter, keep in mind that they will take longer to blend than other nuts/seeds. If you don’t have a high speed food processor/blender, opt for a softer nut that’s easier to blend (like peanuts or cashews).
When you first finish blending the nut butter, it will be runny and a bit warm from the processing (the consistency depends on the type of nut/seed you use). However, it will thicken once you put it in the fridge.
Keywords: homemade nut butter
