Homemade nut butter is a simple blend of roasted nuts processed until creamy, ready in under 15 minutes with just a food processor. Customize your own flavors and skip the added oils and sugars found in store-bought versions.
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Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!
Store in a clean jar in the refrigerator for up to 3 weeks or longer.
food processor or blender · baking sheet · clean dish towel (for hazelnut skin removal)
No, but roasting improves flavor significantly. Raw cashews and almonds taste good unroasted, but most other nuts benefit from 8-12 minutes at 350°F (176°C). Sprouted nuts only need 5-8 minutes at 325°F (162°C).
Typically 10-12 minutes or longer, depending on your food processor power. The nuts progress from whole to meal to clumps before turning creamy. Patience and periodic scraping are key.
Transfer to a clean jar or container and refrigerate for up to 3 weeks, sometimes longer depending on the nuts used.
Yes. After roasting, transfer hazelnuts to a clean dish towel and rub them together to remove the skins. Most (but not all) will come off naturally.
Try cinnamon raisin peanut butter, cinnamon hazelnut butter, almond joy butter, or super seedy sunflower butter. Add vanilla extract, hemp seeds, flax seeds, chia seeds, coconut butter, or chocolate to taste.
