Nut Butter
Submitted by Crisyn on February 6, 2007 - 6:27pm
(20 votes)
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.
Ingredients:
1 cup nuts (almonds, cashews, macadamias, etc.), soaked and dehydrated completely
1½ tablespoon coconut oil, optional
Preparation:
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.
13 reponses to "Nut Butter"
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2. well I will definitely run my
well I will definitely run my for longer to get a pastier texture as everyone has mentioned... but I will still use the coconut oil because boy does it add a very pleasant flavor!! yum yum
3.
I would like to know what would be the difference between making this butter with nuts as they are in their natural condition as opposed of soaking and dehydrating after? What is the science behind it? or even better the chemestry behind soking and then dehydrating?
4.
thanks, this is simple and so helpful!
5.
organicgem,
I make nut butter using my food processor. It does turn to powder first, but as shgadwa implies, you just let it keep going & going. The powder will eventually become pasty, and if you let it keep going & going & GOING, you'll eventually get creamy nut butter.
6.
i had to add a lot of water to my almonds in order for it to turn into paste, but i didnt soak then dehydrate so that might be why
7.
If you are using a food processor, it takes about 10 minutes to get that consistency without extra oil. Using the juicer with a blank plate is the fastest but you might have to add more oil.
8.
I'm an almond butter lover, and eat a lot of it. Figured I should start making it on my own - I'm a newbie at it. I soaked and dehydrated as directed, at 95deg. I do own a Vitamix, but since it is hard to scrape stuff out of the bottom of the container, opted to use my food processor. I did not get a creamy consistency from the nuts alone. What resulted was a very dense powder. So I added the coconut oil, but the amount suggested was not enough. Added more, still not enough. So then I threw in some agave nectar, water, and finally, sesame oil. It still did not get to the consistency of store bought almond butter, but I did not want to add anything more, so it remains paste-y. Could not have using the Vitamix been the issue? Also, I feel that if I hadn't dehydrated the nuts, perhaps the butter would've come out more creamy and less paste-y? Maybe I needed to add salt? Thanks in advance for any advice.
9.
I use the food processor to make nut butters & tahini. No additional oil is required. Just nuts (or sesame seeds), nothing else. Use the recommended amount for your machine (my 7 cup processor handles two cups of nuts/seeds) for best results. Let it run until creamy and oil is expressing from the paste. Yummers!
10.
I make my nut butter in a Vitamix, but generally do 4 cups of nuts at a time to make the tamper functional and get the vortex going. I soak and dehydrate the nuts beforehand. Dehydrating the nuts so they are "crispy" makes the butter reeeally creamy.
I use 2 c almonds and 2 c walnuts plus 1/2 tsp salt or 2 c almonds, 1 c walnuts and 1 c pecans plus 1/2 tsp salt. No oil is necessary. This amount fits perfectly into a pint margarine container. I don't freeze anything. I used to freeze the nuts as I thought it was easier on the blender, but found they blend up way quicker room temp.
For peanut butter I use 4 c peanuts and 1 tsp salt. Peanut butter is the easiest on the Vitamix. Comes out sooo creamy. But can be made with the champion or in a food processor, still without any added oil.
11.
I make raw peanut butter in my Blendtec - there is a special way to do - blend then move butter around towards the blend, keep repeating this until smooth. I do about 1 cup of peanuts, 1 tea of sea salt and 1 tablespoon of agave and as much water as needed.
12.
I hope my almond butter comes out right it will be cheaper than ordering it online!
13.
Hi Crysin!
What is the texture of the nut butter when you make it? I have a Vitamix but I never get the buttery consistency of store bought raw nut butters. I have tried adding oil to no avail. It usually ends up as an almond crumble of sorts. Maybe I just need to blend more, but it gets hot quickly. Any suggestions?
-James