This truly is the world’s best nut butter recipe!
I don’t think I’ve ever called any of my recipes “the world’s best”. I mean, I love a lot of my recipes, but I try not to be cocky about any of them. And it’s pretty easy not to be cocky when I have so many kitchen fails… and I do. Way too often. You just don’t see them…
But this recipe calls for some kind of special treatment when I talk about it. When I started blogging as a means of sharing my recipes with my friends and family years ago, this was one of the recipes I first posted. Everyone wants this recipe. This nut butter used to go with my daughter to camp and now it goes to college with her. It gets re-made over and over again by my friends who don’t cook. It’s a staple in my fridge at home. It truly is the world’s best nut butter recipe.
Sometimes when I make it I change up the variety of nuts, and it always comes out good. The only nuts I stay away from are peanuts. But I’ve made this with some hazelnuts, almonds, pistachios, cashews, walnuts, pecans, brazil nuts… and it has always been incredible.
Did I talk you into it?
All you need is a food processor. Really, you must try it.
And, if you want to try another great nut-based vegan spread, try my recipe for vegan cream cheese!
Here’s why this homemade nut butter is so good for you:
In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation.
Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.
Pecans are good for energy and they can also help you get rid of a cough. They are also good to help combat constipation, lower back pain, low libido, and erectile dysfunction.
Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are really good for you because they are rich in omega-3 fatty acids, antioxidants and fiber.
Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.
Flax seeds can relieve constipation and lower cholesterol.
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. Coconut oil is my go-to for so many things and it works great in this nut butter.
- 2 cups raw almonds (I use raw, organic nuts whenever I can) (here are some)
- 1 cup raw cashews (you can try these)
- 1 cup raw pecans (you can get them here)
- 2 Tbs chia seeds (I like these)
- 2 Tbs flax seeds (try these)
- 2 Tbs hemp seeds (these are good)
- 6 Tbs pure maple syrup (this one looks good)
- 1-1/2 Tbs coconut oil (I buy this one a lot)
- pinch of sea salt
- Preheat your oven to 300°F.
- Line a baking sheet with parchment paper.
- Combine all of the nuts and seeds in a large bowl.
- Stir in maple syrup.
- Spread the mixture onto the baking sheet in a single layer.
- Place the tray in the oven and roast the nuts for 12 minutes, making sure they don't burn.
- Remove from oven and let cool for about 10 minutes.
- Scrape the nut mixture into the food processor and process until the mixture in finely ground and starts to stick together a bit. This may take a little time. Be patient. You will probably need to scrape down the sides of the processor bowl a few times.
- Once it starts to stick together a little bit, add the coconut oil and the salt and turn the processor back on. Let it process until you get the consistence of a thick nut butter. Again, be patient -- it will happen!
- Store in a glass jar in the fridge. Enjoy!