Instagram

Blog How We Live Plant Based Recipes

How To Make Your Own Homemade Nut and Seed Butter!

Nut Butter Recipes

Homemade Nut and Seed Butter

Making your own homemade nut and seed butter is so easy, you will have plenty of time for giggles and kisses!

Nut Butter Recipes

Alessandro enjoying his favorite sandwich: Peanut Butter and Jelly!

Best Snack Ever

Nuts and seeds are natural power-packs of nutrients like vitamins, minerals, antioxidants, healthy fats, protein and fiber, which help children grow, develop and learn.ย Regularly eating nuts/seeds as part of an overall healthy diet can help to reduce cholesterol, regulate blood pressure, reduce the risk of diabetes and heart disease, maintain regular bowel movements and even support bone health!ย Raw or dry-roasted and unsalted nuts/seeds are the healthiest option. Added salt or sugar should be avoided where possible.

Here are some amazing recipes to try to ensure your babes (and you) are only eating the BEST!

Quick Tips & Tricks

Peanut Butter

  • 2 cups unsalted shelled peanuts OR dry roasted peanuts (your choice!)
  • Optional: 2 tbsp maple syrup & Pinch of Salt

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.

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

Cashew Butter

  • 3 cups unsalted cashews

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!

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

Almond Butter

  • 3 cups raw almonds
  • Pinch of salt
  • Options: 1/4 tsp cinnamon, 1/2 tsp vanilla extract, 2 tbsp maple syrup

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/175C. Spread 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. Store in refrigerator for up to 4 weeks.

Sunflower Butter

  • 3 cups sunflower seeds
  • 1/4 cup coconut sugar
  • 1/2 tspย sea salt

Preheat oven to 350F/175C. Spread 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. Store in refrigerator for up to 4 weeks.

Tahini

Sesame Seed Butter

  • 1-2 cups hulled sesame seeds
  • Optional: 1-2 tbsp extra virgin olive oil (I typically would not recommend oil added into any butter, but this is a huge preference to many tahini pasteย lovers! I still make it without oil and just ad a pinch of pink salt).

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

Pistachio Butter

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

Preheat oven to 350F/175C. Spread 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. Store in refrigerator for up to 4 weeks.

Enjoy Mamas!

    Follow Us