After a lot of experimenting, this is what I have found works the best for me. If you have a better way, PLEASE let me know.
I listed the ingredients to make a small batch of nut butter, but you can certainly double or triple the recipe if you wish. However, I would recommend sticking to just one cup of nuts in the blender at a time to avoid overheating. If you are planning to make this recipe often, you can soak and dehydrate all the nuts at once, and just keep the extras in a sealed container until you need them.
I find that I prefer the texture of the nut butter with the coconut oil added, but the recipe still works without it.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nut butter to your child.
1 cup nuts (almonds, cashews, macadamias, etc.), soaked and dehydrated completely
1½ tablespoon coconut oil, optional
Soak the nuts overnight in the refrigerator. Dehydrate completely (usually around 24 hours at a low temperature).
Process one cup of nuts at a time in a high-powered blender, like a Vitamix or Blendtec. Use a slower speed, for 60-90 seconds, or until you are happy with the texture.
Store in a glass jar in the refrigerator.