• Home
  • About
    • About
    • Travel
    • Tasmania
    • Privacy Policy
  • Recipes
  • Free eBook!
  • Food Photography
    • Online courses
    • Photography portfolio
  • Work with me
    • Work with me
    • Photography portfolio
    • My recipes on Keto App

to her core

healthy living, from the inside out

  • New to healthy eating? Start here!

Homemade nut butter

September 26, 2015 6 Comments

How to make homemade nut butter - to her core

Nut butter is about as easy as it comes when talking homemade wholefoods. Some smart marketing geniuses out there have cottoned on to the fact that everyone these days is, well,  nuts for nut butter, and a 375g tub of organic pure nut butter can set you back a ridiculous amount of money. The solution to this is, of course, to make it yourself at home which works out to be more economical and the taste is amazing! This is the type of stuff that will cause you to creep around the kitchen at 10pm at night in your pyjamas, spoon in hand, hoping no one hears you opening the cupboard door to steal “just one more” taste of this amazing stuff.

How to make homemade nut butter - to her core

Step 1 – Roast the nuts (optional)

Nut butter can definitely be made raw, but for a rich and toasted flavour, lightly roast the nuts first. This method works well with nearly all nuts, and gives the end product a slightly different taste, texture and consistency (the nut butter will be a little thicker and less runny than what it will if you use raw nuts).

Simply preheat the oven to 180C || 350F and spread the nuts out on a baking tray. Place in the oven and roast 10 – 15 minutes until they are nice and golden. Allow to cool completely before progressing to the next step.

How to make homemade nut butter - to her core

Step 2 – Blend the nuts

The processing of blending the nuts take a little time, but is relatively simple – simply place the nuts in a food processor and blend on high speed. You’ll need to stop every minute or so and scrape down the sides, but other than that it’s just a matter of watching and waiting until the nuts are fully processed. Note that this process does take quite a bit of time. You can stop at any point once the nuts start to form a paste and come together in a ball, but if you persevere after this for another minute or two you’ll end up with a runnier and creamier end product.

How to make homemade nut butter - to her core

Step 3 – Enjoy!

And there you have it! While it’s not the quickest process in the world, making your own nut butter is ridiculously easier, and as with most things, it tastes way better than it’s store-bought counterparts. If you want to get a little fancy, you could add some sweetener or spice (honey and cinnamon work really well) in while processing, or leave it plain.

Once you get the hang of it, try a few different variations – you can use a variety of nuts, mix in some seeds or some shredded coconut. Toast them all first or leave them raw; add some ground spices or other flavourings such as vanilla seeds, cacao or dried berries even – the options are endless.

5.0 from 1 reviews
Save Print
Homemade nut butter
 
Ingredients
  • 2 - 3 cups nuts
Instructions
  1. Preheat oven to 180 C | 350 F
  2. Spread the nuts out on a baking tray, and bake for 10 - 15 minutes until starting to turn a golden colour. Remove from oven and allow to cool.
  3. Once cool, add the nuts to a food processor fitted with an "S" blade. Blend around 10 minutes* until a paste is formed, stopping to scrape down the sides every minute or two.
  4. Store in an air-tight jar in the fridge.
Notes
*Total blending time will depend on how powerful your food processor is, and how smooth/crunchy you like your nut butter to be
3.4.3177

A friendly tip – make a double batch of roasted nut butter to turn into these delicious cookies… You won’t be sorry! ;)

How to make homemade nut butter - to her core

Filed Under: Condiments, Homemade gift ideas, Recipe, Snacks, Wholefood How-To's Tagged With: almonds, dairy free, gluten free, grain free, nut butter, nuts, paleo, vegan

« Roasted almond butter thumbprint cookies
Maqui berry bowl »

Comments

  1. mary says

    October 1, 2015 at 5:47 am

    thank you so much for all you’ve done to teach people like me who don’t know how to cook learn to eat well at affordable cost.

    Reply
    • tohercore says

      October 1, 2015 at 8:35 pm

      Thank you Mary – so glad you’ve been finding my posts useful :)

      Reply
  2. TEresa says

    October 1, 2015 at 9:22 am

    I love Chef AJ’s tip on making almond milk w/almond butter, instead of going through the trouble of making it w/almonds and then having to strain them. So much easier, and no mess!

    Reply
    • tohercore says

      October 1, 2015 at 8:36 pm

      Hi Teresa, I’m not familiar with that method, I’ll have to look it up. Thanks for the tip :)

      Reply
  3. Martine says

    February 22, 2016 at 5:26 am

    Awesome and easy! took the roasted not path… Smelled great baking and tastes even better!

    Reply
    • tohercore says

      March 1, 2016 at 9:38 pm

      So glad you liked it Martine, and great choice to roast the nuts, I much prefer the flavour that way (and the lovely aroma throughout the house!)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About Me small
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

search

Lightroom presets

wholefood how to tall

GET YOUR FREE EBOOK!

How to stock a wholefoods pantry - to her core
wholefood how to tall
logo
Food Advertising by

browse recipes

  • Roasted carrot hummus + carrot-top pesto
  • Icelandic rhubarb scrolls || To Her CoreIcelandic rhubarb scrolls
  • A tale of Turkey and some homemade hummus
  • How to make homemade nut butter - to her coreHomemade nut butter

Featuring Top 4/11 of Condiments

Sign up here!

logo
Food Advertising by

archive

Copyright © 2025 · tohercore.com