Easy, Homemade Nut Butters

Have you tried almond butter, cashew butter, or hazelnut butter yet? I’ve noticed that more grocery stores are carrying them, but they are also quick and easy to make at home. I like to eat almond butter on a piece of whole grain toast, a rice cake, or with apple slices for a snack.
Nut butters are packed with vitamin E which helps your cells fight off damage. Specifically, the B and E vitamins in almonds help boost your immune system, and walnuts and pistachios help lower blood pressure (Ref: Women’s Health, “Stress-Busting Foods“). Tara Gidus, MS, RD, and national spokesperson for the American Dietetic Association said that “nut butters are loaded with vitamin E, fiber, magnesium, zinc, iron and heart-healthy omega-3 fatty acids, which help thin the blood and prevent platelets from clotting and sticking to arterial walls.”

Homemade Almond Butter Recipe

*Note: You can substitute almonds for cashews, hazelnuts, Brazil nuts, or macadamia nuts for variety in this recipe.

Roast two cups of almonds on a baking sheet in your oven at 350°F for 10-15 minutes. Stir the almonds throughout cooking to make sure all sides are roasted. Let the roasted nuts cool for a half hour before the next step.
Put the almonds in a food processor with ¼ teaspoon sea salt and 3-4 tablespoons of vegetable oil. Process the nuts, oil, and salt on high until you get the consistency you want. Transfer the butter to a tightly sealed container and store it in the refrigerator. The oils and solids may separate over time, so just give it a stir before eating.
Double or triple the recipe to make more butter at a time.