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Nut Butter Recipes

Quick Tips & Tricks

How To Make Your Own Peanut Butter

Peanut Butter

Easy, Quick and Delicious!
5 from 1 vote
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Course: Breakfast, how to, Snack
Cuisine: American
Keyword: easy vegan pasta, homemade nut butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 118kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups unsalted shelled peanuts OR dry roasted peanuts your choice!
  • 2 tbsp maple syrup
  • Pinch of Salt

Instructions

  • Add peanuts to a food processor/high-speed blender and let it run for about 1 minute.
  • Stop and scrape down the sides.
  • Food process/blend again for another 5 minutes, until creamy.
  • If you would like to add a little bit of maple syrup or a pinch of salt, add now and food process/blend again for 30 more seconds.

Notes

Store in a mason jar in the refrigerator and consume within 1 month.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Calcium: 24mg | Iron: 1mg

How to make your own cashew butter

How To Make Your Own Cashew Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: how to, Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, quick
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15
Calories: 143kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups unsalted cashews

Instructions

  • Add cashews to food processor and process for 1-2 minutes. Scrape down the sides and process again. Continue to scrape down sides every few minutes until about 12 minutes have passed. Let the food processor run until the cashew butter is very creamy. If this is your first time, add one more minute to when you THINK it is down. I promise it can get creamier!

Notes

Store in a mason jar in the refrigerator for up to 4 weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

How To Make Your Own Almond Butter

How To Make Your Own Almond Butter

Easy, Delicious and Nutritious!
5 from 1 vote
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Course: Snack
Cuisine: American
Keyword: easy, easy vegan pasta, how to make your own almond butter, quick
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 129kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Now, you can simply add the almonds to the food processor/high-speed blender and process until smooth and have nut butter, but roasting them is just so yummy!!
  • Preheat oven to 350F/175Spread almonds out over the baking sheet and toast for 10 minutes (stir halfway through).
  • Let almonds cool down until warm and add to food processor/blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • If using the optional flavors, add in after the butter is creamy and process again for another minute.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Calcium: 59mg | Iron: 1mg

How To Make Your Own Sunflower Butter

How To Make Your Own Sunflower Butter

Easy, Simple and Delicious!
5 from 1 vote
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Course: Snack
Cuisine: American
Keyword: easy, how to make your own sunflower butter, quick
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 20
Calories: 124kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 350F/175Spread sunflower seeds out over the baking sheet and toast for 20-25 minutes (stir halfway through).
  • Let seeds cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • Do not add the coconut sugar and salt until the seed butter is creamy (minimum 10 minutes).
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

how to make your own tahini

How To Make Your Own Tahini

Easy, Quick and Delicious!
5 from 1 vote
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Course: Sauce
Cuisine: Mediterranean
Keyword: easy, easy vegan pasta, quick, sesame seed butter, tahini
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 15
Calories: 115kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups sesame seeds
  • 1/4 tsp sea salt
  • 1 tbsp extra virgin olive oil *Optional* I typically would not recommend oil added into any butter, but this is a huge preference to many tahini paste lovers!

Instructions

  • You can simply process/blend the sesame seeds all natural, but roasting them in a skillet does WONDERS for flavor.
  • You will need a dry cast iron skillet or a heavy non-stick skillet. Heat over medium and add the seeds. Stir frequently until they begin to brown and then remove immediately and pour into blender/food processor with extra virgin olive oil (if using). Process/blend until nice and creamy

Notes

Store in a glass jar for up to 4 weeks in the refrigerator.

Nutrition

Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Calcium: 195mg | Iron: 3mg

how to make your own pistachio butter

How To Make Your Own Pistachio Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, pistachio butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 142kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups shelled pistachio nuts
  • Pinch of salt
  • 1 tbsp maple syrup
  • 1/8 tsp cinnamon

Instructions

  • Preheat oven to 350F/175Spread pistachios out over the baking sheet and toast for 6-8 minutes until fragrant. I like to keep an eye on them to make sure they do not burn and stir around 4 minutes.
  • Let nuts cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15.
  • Do not add the optional flavors until creamy.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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