Homemade Nut Butter, Three Ways

Homemade nut butter allows you to experiment with different flavor combinations. Try my recipes for vanilla almond sun butter, spicy cinnamon peanut butter and coconut macadamia butter. 

With homemade nut butter, the flavor combinations are endless. Pistachio butter? Why not. Superfood butter? You can do that too. Have an itching desire to make bacon peanut butter? Well, it's a thing. A weird thing, yes, but you can do it.

Other than a food processor, homemade nut butter doesn't take any special equipment. I'm sure a Vitamix would be nice (hint hint), but it's not necessary. Plus, it takes less than five minutes to make with ingredients you more than likely have on hand.

Best of all, you won't feel guilty after eating it by the spoonful because it cost $10 a jar.

Still feeling guilty for the calories? Don't. Despite the calories and fat, study after study has linked nuts to weight loss rather than weight gain. The combo of fat, fiber and protein keeps you satisfied, helping to prevent overeating. Other health benefits of nuts:

UNSATURATED FATS // The unsaturated fats found in nuts helps lower cholesterol, reducing your risk for heart disease.

PROTEIN // Nuts are a plant based source of protein. Swap an ounce of nuts for meat or cheese on a salad or one of these nut butters for deli meat on a sandwich.

VITAMIN E // Mostly known for it's cardiovascular benefits, vitamin E's antioxidant effect plays an important role in brain health

STRESS RELIEF // Crunchy foods have been shown to help relieve stress. Although these nut butters lack crunch, a handful of nuts would be preferable to a bag of chips as a way to deal with anxiety :)

PLANT STEROLS // Plant sterols are often added to foods like orange juice and margarine to help lower cholesterol. However nuts, especially peanuts, are a natural source.

Because I've got a serious case of indecision, I'm sharing not one, but three recipes for homemade nut butter. You are welcome! I love to have nut butter and fruit as a snack, but these also make a mean sandwich on sprouted grain bread with slices of apple or pear. Or, your know, grab a spoon and enjoy!

Vanilla Almond Sun Butter

Makes 2 cups

Adapted from Edible Perspective.

Ingredients

  • 1.5 cups roasted almonds

  • 1.5 cups roasted sunflower seeds

  • 1.5 tablespoons sugar

  • 1/4 teaspoon salt

  • 1-1 1/2 tablespoons neutral flavored oil

  • 1.5 teaspoons vanilla extract

Instructions

  1. Place almonds, sunflower seeds, sugar and salt in a food processor or high speed blender. Blend until it forms a sand-like texture, scrape down sides, and pour in oil. Continue to blend until smooth, scraping down sides as needed. This should take about a minute in a high powered blender, and up to 10 minutes in a food processor. The mixture should be creamy and smooth.

  2. Scrape out into a storage container, and stir in vanilla extract. Keep at room temperature up to a week, or refrigerate for up to 3 months.

Vanilla Almond Sun Butter

Vanilla Almond Sun Butter

Spicy Cinnamon Peanut Butter

Makes about 2 cups

Ingredients

  • 3 cups unsalted, roasted peanuts

  • 1.5 teaspoons cinnamon

  • 1 teaspoon chili powder

  • A couple dashes of cayenne

  • 1/4 tsp salt

  • 1 tablespoon peanut oil or neutral flavored oil

  • 1 1/2 teaspoons honey

Instructions

  1. Place peanuts, spices and salt in a food processor or high speed blender. Blend until it forms a sand-like texture, scrape down sides, and pour in oil. Continue to blend until smooth, scraping down sides as needed. This should take about a minute in a high powered blender, and up to 10 minutes in a food processor. The mixture should be creamy and smooth.

  2. Scrape out into a storage container, and stir in honey. Keep at room temperature up to a week, or refrigerate for up to 3 months.

Coconut-Macadamia Nut Butter

Makes 1 1/2 cups

This one is quite thin and drippy - in a good way!

Ingredients

  • 1.5 cups shredded unsweetened coconut, toasted

  • 1.5 cups roasted macadamia nuts

  • 1.5 tablespoon coconut sugar

  • 1/4 teaspoon salt

Instructions

  1. Place macadamia nuts, coconut, sugar and salt in a food processor or high speed blender. Blend until smooth, scraping down sides as needed. This should take about a minute in a high powered blender, and up to 10 minutes in a food processor. The mixture should be creamy and smooth.

  2. Scrape out into a storage container and keep at room temperature up to a week, or refrigerate for up to 3 months.