If you know me, you know I have an array of odd food obsessions. Hummus, anything with sweet potatoes, sushi, watermelon, just to name a few. I also adore nut butter, especially almond based nut butters (I’m not a fan of peanut butter). Honestly, I could live off of nut butter. I am known to eat it straight out of the jar with a spoon, not even joking.
My extreme fondness of almond butter comes with a price (literally). Have you ever noticed that almond butter is almost twice as expensive as peanut butter?! That blows my mind! As a result of this unfortunate cost, I have started to make nut butter from scratch. It’s super easy and you can mix and match flavours as you please. By making my own butter from scratch I am able to always have a jar on hand without breaking the bank.
This recipe is a rough guideline for making the spread, the ingredients list is up to you, so get creative! One of my favourite combinations is almonds and cashews, it’s so good!
DIY Nut Butter
Makes approximately 1 cup
2 cups raw nuts of choice
Preheat your oven to 275ºF. Spread nuts out evenly on a rimmed baking sheet, then pop in the oven. Roast the nuts for about 20 minutes or until fragrant and golden.
Remove from the oven and allow to cool completely.
Once cooled, transfer the nuts to the bowl of a food processor and process until smooth. The nut butter is ready when it runs off of a spoon easily. This step will take a few minutes and you may have to stop to scrape down the sides occasionally.
Transfer the nut butter to an airtight jar or container and store in the fridge for up to 2 weeks.