How to Make Nut Butter: 3 Nuts & 3 Recipes

Sometimes we need a little extra bulk in our diet to give us that bit of energy to push through our day. A spoonful of nut butter, particularly if it’s extra special, will do just that. All you need is a spoon! Why not try these easy nut butter recipes? They are my favorite nut butter variations. You’ll find 3 different nuts and 3 different recipes. I also share the tips with visuals I wish I knew when I started making nut butter. These are my Nut Butter: 3 Nuts & 3 Recipes- Simple, Spiced, & Sweet!

Americans are obsessed with their nut butters and there really isn’t anything easier to make. For the most basic nut butter recipe, all you need are nuts and a food processor or high-speed blender. Seriously, you don’t need anything else. The rest is just flavoring fluff.

While peanut butter seems to be a staple in most American households, not everyone can eat peanuts due to allergies. As a result, almond butter has joined the nut butter party. These days other nuts and even seeds are making an appearance in American culture. Reality is that you can turn most any nut and even seed into butter because of their meaty texture and natural oils. They just blend really well into a smooth paste.

Before we get to the recipes, I think it’s important to glance at where the world’s nut obsession originated. Let’s look at how nuts have been transformed over centuries from country to country and continent to continent.

Some Nut History… Starting with Peanuts

Who Grows Peanuts?

In general, I think Americans consider peanuts an American crop, but peanuts are grown all over the world, particularly in tropical and sub-tropical climates. These days, China is the biggest peanut producer followed by several African countries. For North America though, it was Virginia that first grew the crop.

When did Americans Begin to Enjoy Them?

In America, peanuts were enjoyed by soldiers during the Civil War and all wars to follow. They were not only tasty but provided recognizable, sustainable protein. Though, the peanut obsession didn’t catch on until the late 1800s when Barnum and Bailey’s circus started selling and advertising hot roasted peanuts.

Where did Peanuts and Peanut Butter Originate?

Ironically, as history indicates, peanuts were likely first consumed in many forms including a butter by the Incas in Peru and the Brazilians 3,500 years ago. European explorers introduced these South American peanuts to European countries, most notably Spain. Spanish traders introduced them to Asia and Africa. In the 1700s, Africans introduced the nut to North Americans. So, peanuts eventually came full circle, but they had to cross the globe before returning to the Americas.

Peanuts are NOT Technically a Nut

You may already know that peanuts aren’t technically a nut, though treated like one. They are instead from the pea/legume family. They are great soil fertilizers! Farmers commonly use them in agriculture rotation. Peanuts replenish the soil from lost nutrients.

Welcome to the World, Peanut Butter!

Americans and Canadians are the ones to have popularized peanut butter during the late 19^th and early 20^th centuries. The American peanut butter was introduced to the world during the St. Louis World’s Fair in 1904. However, Dr. John Kellogg from the Kellogg cereal company had been making it since 1895. The other physician who introduced it to the World’s Fair created his version of the substance to provide protein to his elderly patients as a meat substitute for those with chewing issues due to poor teeth.

North Americans Popularized Peanut Butter BUT Not the Nut

While peanut butter is an American and Canadian dietary staple, peanuts are eaten and part of many diets around the world. Peanuts are eaten in the form of savory sauces in Latin America and Mexico, along with southeast Asia and many countries in Africa. They are more commonly eaten as snacks or sweets in Israel and India.

Nut & Seed Butters are NOT Native to Americans… Think about Sesame Butter/Paste

Seed butters like sesame paste (AKA tahini) have been around since at least the 13^th century. There is historical reference of sesame butter and oil used by Middle Eastern countries like Israel, Iran, and Turkey. During the same time, sesame butter and oil was consumed in Africa, China, Korea, and Japan. These countries used sesame paste (their version of a nut butter) and oil in dishes as a thickener and as a flavor enhancer.

Today, tahini is most commonly (for Americans) known to be in hummus, but in other parts of the world, it’s everywhere. In Greece, you can find tahini used as a spread on bread with honey and fruit preserves like North Americans use peanut butter. Tahini can be found as an integral ingredient in sweet and savory foods like fudge, soups, curries, noodle dishes, sauces, savory and sweet quick breads, and salad dressings. It’s as versatile as peanut butter with a similar texture.

Peanuts as a World-Wide Hunger Fighter

Nut (milk) beverage has, over the past several decades, become a huge part of American diets, particularly for those who are lactose intolerant. Reality is that some cultures have been producing nut beverages for much longer due to the nutrient richness and appealing flavor the nuts provide. In fact, Brazilians as far back as 1500 B.C. were known to drink a beverage mixed of peanuts and corn (maize).

The World Health Organization has focused on nuts, specifically peanuts, as an important food and beverage staple in countries where undernourishment is prevalent. Peanut (milk) beverage and peanut butter are commonly given to children in underdeveloped societies to fight food hunger.

Nut Health Benefits

Since my nut butter recipes below are focused on cashews, almonds, and peanuts, let’s take a highlighted look at some of the many health benefits of each.

Highlighted Health Benefits of Cashews

Cashews, while called a nut, are technically a seed. In general, the most prominent health components of cashews are protein, fiber, healthy unsaturated fats, and antioxidants. More specifically, cashews are…

• high in magnesium and manganese known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
• contain a significant amount of copper needed for energy production, brain development, and immune system support,
• contain fat from stearic acids known to have neutral effects on blood cholesterol meaning they aren’t the bad sat fat nut once believed. Thus, eating cashews may actually reduce “bad” cholesterol, the LDL type,
• low in carbohydrates meaning they limit blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Highlighted Health Benefits of Almonds

Almonds, from almond trees, are technically seeds, as well. At least, it’s the seed we eat. In general, like cashews, the most prominent health components of almonds are protein, fiber, healthy unsaturated fats, and antioxidants. More specifically, almonds are…

• high in Vitamin E known to prevent cell damage and decrease heart disease, some cancers, and Alzheimer’s disease,
• significant in levels of magnesium and manganese (like cashews) known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
• high in polyphenol antioxidants which may lower LDL “bad” cholesterol,
• low in carbohydrates (like cashews) limiting blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Highlighted Health Benefits of Peanuts

Peanuts are typically not regarded as a healthy nut, but they are!! Just because they are cheaper than walnuts and almonds, that doesn’t mean they aren’t as good for your body. In general, peanuts are high in protein, fiber, unsaturated fats (mostly), and vitamins and minerals. More specifically, peanuts are…

• high in Vitamin E (like almonds) known to prevent cell damage and decrease heart disease, some cancers, and Alzheimer’s disease,
• high in magnesium (like cashews and almonds) known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
• contain a significant amount of copper (like cashews) needed for energy production, brain development, and immune system support,
• high in folate known to help cell growth and stabilize metabolism. It may reduce cancer risk, treat depression, and prevent dementia. It’s a crucial nutrient to consume during early stages of pregnancy to prevents brain and spine defects.
• low in carbohydrates (like cashews and almonds) limiting blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Nuts are here to stay!

Nuts and seeds have huge health benefits. If you find you have an allergy to one nut, don’t give up. That doesn’t necessarily mean you’ll be allergic to all nuts. Try seeds if nuts aren’t your thing, you’ll still get similar health benefits. If you can find a nut or seed that you can eat or like, find recipes where they are turned into savory sauces or sweet treats. The point is that nuts and seeds are nutritious and versatile. They are worth taking a second look at if you find yourself avoiding them. Just be cautious if you have allergies.

Nut Soap Box DONE! Let’s Check out My 3 Favorite Nut Butters

I’ve been making nut butter for years. While nut butter is very easy to make, you might be a little intimidated when you make your first batch. Processing the nuts takes a little time and you may find yourself wondering when to stop.

I can remember making my first batch and asking myself… do I stop here? What about now? Are we there yet? I’m clearing that up for you in this post! Check out my 5 nut butter stages below. I wish I had known this when I first started making nut butter!!!

SIMPLE: Cashew Butter

The first recipe is about as basic as you can get. It’s a SIMPLE Cashew Butter. You can certainly make nut butter using raw nuts and blending them until smooth, but I think roasting them adds great flavor. As an aside, raw cashews contain a toxin called urushiol. However, in the U.S. raw cashews are typically steamed prior to packaging, so the poison is no longer toxic. Therefore, you should be able to eat “raw” cashews in the U.S. safely.

Cashew Butter Ingredients

Roasting Nuts

Start by preheat the oven to 350˚F/177˚C. In fact, I just use my toaster oven, so I don’t have to heat up my kitchen! All you need is a rimmed baking sheet. Then, scoop 2 cups of whole unroasted/unsalted cashews on an UNGREASED sheet in a single layer.

Roast the nuts in the oven for 10 minutes. Keep an eye on them so they don’t burn. You don’t want to waste an expensive ingredient! Check on them at 5 minutes and shake the pan to move them around. Add more or less time based on the colorization and smell of the nuts.

When they are fragrant and brown, not burnt, remove them and allow them to cool slightly, just a few minutes. We want them warm when we process them. The heat releases the natural oils and softens the nuts making them easier to process.

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Blending Nuts

In a food processor or high-speed blender (like a Vitamix), add the nuts. The goal is to blend until you reach a smooth butter texture. This could take about 5 minutes. If you want chunks of nuts in your nut butter, pulse the nuts for a few seconds until you reach desired chunkiness. Then, remove 1/4 cup of nuts to set aside to add at the end. Whether you remove the nuts or not, blend the nuts until smooth.

TIP: If your food processor appears to be overheating, stop the blender and allow it to cool before continuing. Throughout the blending process, stop the blender and scrape down the sides using a spatula.

The 5 Nut Textures During Processing

During the processing, the nuts will go through 5 texture stages. This is what I wish I knew when I first started making nut butter. The question I always ask myself (I still do)… “Is it done yet?” Here’s what you need to know.

Stage 1: Finely Chopped

The finely chopped stage comes very quickly. It will only take a few seconds of processing for the nuts reach this stage.

Stage 2: Powder (Almond Flour Consistency)

In this stage, the nuts will be more like a powder (much finer than chopped). I think of it more like almond flour consistency. The nut powder is courser than regular flour, though.

Stage 3: Sticky Chunks

In this stage, the oils have been processed out of the powder. They begin linking the powder together to create sticky masses of dough-like consistency.

Stage 4: Thick Paste

This stage can be a little misleading. The thick paste is really where you start questioning whether or not the butter is ready. It will be close, but the key here is that it’s still a little grainy and doesn’t glisten or shine. Thus, it will not be as smooth as commercial nut butters (which is my aim). BUT you will get there, just don’t rush into being done.

Stage 5: Smooth Glistening Butter

This is the final stage when your nut butter is ready. This is also the stage where you add any additional ingredients like salt, extracts, and sweeteners. Then, you have to blend again until you reach the same butter texture. Unfortunately, once you add the ingredients, the mixture might return to one of the other stages. Thus, you have to continue blending, but the mixture will go back to smooth glistening butter. Just be patient!!

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SIMPLE Cashew Butter DONE!

TIP: If you don’t find your nut butter smooth enough, add 2 tsp of a neutral oil (like avocado, vegetable, or melted coconut oil). Blend until smooth. If adding chunky nuts, add them at the end and pulse a few times to incorporate them into the butter. Store in an airtight container in the fridge for about a month.

SPICED: Almond Butter

The 2^nd recipe is my Spiced Almond Butter. This is probably my favorite of all nut butter recipes. I love the cinnamon in this recipe, but I have made it many times without the cinnamon and subbed 1/4 tsp almond extract for the vanilla. If you enjoy almonds, you’ll love this recipe!

Almond Butter Ingredients

Roasting & Blending the Nuts

I always roast my nuts in making any nut butter. I just love the smokiness and the ease of blending that the heat provides. The heat releases the oils and softens the nuts making them much easier to turn into butter. As with the Cashew Butter, roast the nuts at the same temperature ( 350˚F/177˚C) and duration (10 minutes, shaking the pan at 5 minutes). The steps for making Almond Butter are the same as Cashew Butter until you get to the end when the butter is smooth. You will see the same 5 stages. Once the butter reaches Stage 5: Smooth Glistening Butter, that’s the time to add the other ingredients.

TIP: Remove 1/4 cup of rough chopped nuts just after a few moments of pulsing, IF you want a chunky almond butter at the end. Just set them aside and add them back when the nut butter is done blending. Just be sure to pulse a few times to mix them into the nut butter before transferring the butter to a container for storage.

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Add the Other Ingredients

When stage 5 has been reached, add the other ingredients (except for sweetener). Add ¼ tsp salt, ¼ tsp ground cinnamon (or pumpkin pie spice, apple pie spice, or preferred spice), and ½ tsp vanilla. I like to add ¼ tsp of almond extract if I don’t add any spices.

Continue to blend until fully combined ~30 seconds. Then, add 2 tbsp of maple syrup or honey and blend. You will need to blend another 5 minutes OR LONGER because the nut butter will seize up and return to Stage 3: Sticky Chunks. No worries! Once the nut butter has relatively smoothed out again (like Stage 4: Thick Paste), add 2 tsp of oil and blend again until the mixture returns to a very smooth texture. If adding chunky almonds, add them once the mixture is back to Stage 5: Smooth Glistening Butter, and pulse a few times to incorporate them into the butter.

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SPICED Almond Butter DONE!

Transfer the almond butter to an airtight container and store in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth. Since we added oil to this recipe, the butter should remain smooth in the refrigerator.

SWEET: Maple Honey Roasted Peanut Butter

The 3^rd and final nut butter recipe is my Sweet Maple Honey Roasted Peanut Butter. For this recipe we’re actually going to mix ALL the ingredients first along with the nuts and roast it all together! Follow the same roasting and blending directions as with the other nuts. You’ll likely see 4 stages (minus the powder) of nut texture as you process them.

The main differences with this recipe are that the nuts need to roast on parchment paper so the sugar doesn’t stick to the pan. There is nothing to add as you blend.

Maple Honey Roasted Peanut Butter Ingredients

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SWEET Maple Honey Roasted Peanut Butter DONE!

Transfer the nut butter to an airtight container and store in the fridge for up to a month.

How Can You Eat Nut butter?

I love eating nut butter out of the jar with a spoon. However, nut butters have so many uses.

Eat nut butter for breakfast

Stir a spoonful in your oatmeal or yogurt with granola. Spoon a dollop on top of your pancakes or waffles. Add it to toast with jam or fresh chopped fruit.

How about nut butter as an ingredient sub?

Use cashew butter in place of tahini in hummus. Try it as a thickener in curry dishes. Make a savory nut butter sauce to eat with rice, noodles, or spring rolls.

What about nut butter as a meal or a snack?

Make a nut butter & jelly sandwich, or a nut butter and fresh fruit sandwich using banana slices, strawberries, or whole blueberries. For your kiddos, try ladybugs on a log by spooning nut butter on celery and top with dried cranberries. You can always just spoon it on plain or butter crackers. My favorite is to just spoon it out of the jar and eat it as is!

Finally, how about nut butter in dessert?

Add nut butter to homemade granola bars (stay tuned for my homemade granola bars using homemade nut butter). Why not swirl nut butter in some vanilla or chocolate ice cream. Try spooning it on graham crackers and top with mini chocolate chips. Make nut butter cookies using the nut butter as the main ingredient. Endless possibilities!

Nut Butter Final Thoughts

There really isn’t a nut butter better than a homemade version. Just think about the possibilities of flavors you can create. Homemade nut butters are good enough to serve your guests, too.

Nut butter is such a fantastic snack or ingredient to be used in all sorts of ways. I highly recommend you try making your own. You won’t be disappointed. These recipes are easy and can be adjusted to fit your flavor preferences.

Baker’s Perspective

When I first started making nut butter, I was unsure when to stop blending. What I’ve learned over the years, is that you need to be patient and continue blending. You will reach Stage 5: Smooth Glistening Butter consistency if you just keep blending. If need be, give your machine a break to cool down. Higher fat content nuts like cashews and peanuts blend to the smooth butter consistency more quickly. I find almonds take longer.

TIP: If you find your refrigerated nut butter hardens and is unspreadable, heat it in the microwave for ~30 seconds. Once it’s heated, the natural oils will soften making it easy to stir. Stir in 1-2 tsp of oil, and stir again until well combined. A liquid fat (not solid coconut oil) will remain in liquid form once it’s refrigerated thus keeping the nut butter soft and smooth.

You can adjust the roasting times based on how much color or caramelization you want on your nuts. For the roasted peanut butter, I could have roasted the nuts a little longer for more color, but that is up to you. Adjust the roasting times as you see fit, just watch carefully… no burnt nuts!!

I don’t find homemade nut butter cheaper than the store-bought version, at least for the basic recipes. However, the taste is incomparable. I still keep store-bought nut butters in my pantry, but if I want a special treat, I will make my own. The flavors are so clean and you control every ingredient and the quantities. Why not try a savory nut butter, too? Hmmm… that could be interesting.

Taster’s Perspective

SIMPLE: Cashew Butter- this version tastes very clean and highlights the cashews. Cashews are my favorite nut, so I prefer cashews in their most basic form. For me, cashews are ideal for a basic nut butter recipe.

SPICED: Almond Butter- of all the nut butters, I prefer this one. I love the well-balanced flavors of the cinnamon, almonds, and maple syrup. I have also made this nut butter many times using brown sugar in place of maple syrup and almond extract in place of vanilla. This would be a great nut butter to make and give as gifts around the holidays; switch out the cinnamon with other spices.

SWEET: Maple Honey Roasted Peanut Butter- this nut butter harks back to traditional peanut butter but with a fancy twist. If you enjoy honey roasted peanuts, you will LOVE this nut butter version.

Check out my YouTube video “How to Make Nut Butter: 3 Nuts & 3 Recipes- Simple, Spiced, & Sweet with 5 Processing Texture Stages!“

SIMPLE CASHEW BUTTER RECIPE

SPICED ALMOND BUTTER RECIPE

SWEET MAPLE HONEY ROASTED PEANUT BUTTER RECIPE

Interested in some other recipes? Check these out.

Australian & New Zealand Pavlova

French Macarons

New Zealand Kiwi Quick Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.